Celery Cream Soup

Celery Cream Soup

  • Prep Time: 10 mins
  • Total Time: 55 mins
  • Servings: 6
  • About This Recipe

    “Imagine the aroma of home made cream of celery soup simmering on the stove. Simple, easy and rich in flavor.”

    Ingredients

  • 3tablespoonsbutter
  • 1 1/2 lbscelery ribs, sliced
  • 2largeonions, chopped
  • 3clovesgarlic, chopped
  • 3tablespoonsflour
  • 6cupschicken broth( reduced sodium)
  • 1bay leaf
  • 1cupheavy cream
  • 1tablespoonlemon juice
  • 3 -4dasheshot sauce
  • salt
  • white pepper
  • celery leaves( for garnish)
  • Directions

  • In a large sauce pan, melt butter, add celery, onions, and garlic.
  • Cook over medium low heat until soft.
  • Add flour and cook 1-2 minutes over low heat.
  • Add chicken broth and bay leaf, bring to a boil reduce heat, cover and simmer 30 minutes.
  • Remove bay leaf, puree (in small batches) in a blender or processor.
  • Add cream, lemon juice, hot sauce, salt and pepper.
  • Reheat and simmer 5 minutes.
  • Garnish with celery leaves.
  • Reviews

  • “This was really really good.I made Celery soup before and was not impessed. I did add 2 carrots(cleaning out my crisper.).I’m so happy I found your recipe.Loved it and will make it again;I added some Old Bay seasoning.Thanks for posting.Rita”

  • “Lovely recipe!I’ve made it twice and everyone’s loved it, even the non-celery lovers. The second time I made it, the brand-new carton of cream I bought was lumpy (dontcha hate that!) so I used an 8 oz. package of cream cheese (cubed)and just made sure it was all melted before I served. OMG! It was fabulous!!”

  • “Really good.I’ve made this several times now as a way to use up my celery before it wilts.I’ve “bent” the recipe a bit because the butter cream were a bit too heavy, so I use instead olive oil and plain yoghurt.”

  • “WOW!This is a great soup.I followed closely.Substituted where I needed to.I did not have 2 onions so I made up for it with more garlic.I happened to have had homemade chicken stalk, so that was a bonus.Another change I made to keepmy low calorie low fat diet was to use no cream, but to add 1/2 cup fat free milk and then in the simmering stage I slowly stirred in 1/2 nonfat sour cream.I’m telling you’all this was the creamest dish I have allowed myself to have as much as I wanted.It turned out to be a go to vegetable for several days.I have a handheld blender thing that I used toblend in the pot, and mine looks just like the picture “Parsley” posted.Thank you.My Best Friends like it as well.”

  • “Very nice. I will use this recipe when I have a bunch of celery on hand. You wouldn’t believe how much celery goes bad at our house. Now I have the perfect fix for that. We ate about half of this recipe and I froze 3 small containers for lunch or dinner later in the month. Next time, I would add some red pepper flakes because we like it hot. Thanks again, Lorac.”

  • “Wow!This is a tasty and fresh-tasting soup!I used 1 1/2 lbs of celery and included some leaves right in the soup.The addition of the lemon juice at the end makes the flavor really pop!I’ll certainly make this again.Thanx!”

  • “This was delightfully warm and yummy on a cold winter’s night.Very easy to prepare, and tasted wonderful even before we added the cream!”

  • “Really not impressed. Considering the rating other people gave it, I was expecting a lot more. I did it twice, and the first time I assumed I made a mistake. So I redid it while following the recipe to the letter. Nope, still the same problem, it’s a celery soup that tastes like chicken. Six cup of chicken broth? It would make anything taste like chicken. I guess that if you like your vegetables to taste like chicken, it’s the recipe for you. As for me, I like my vegetable to taste like vegetable. I can understand how someone who doesn’t like celery would like this soup, no one could guess there’s celery in there. Even by adding a ton of pepper… nope; chicken. It’s not a “bad” soup, only if a restaurant served me that, I wouldn’t go there again.”

  • “I made half portion today. Also added 2 carrots. For me personally, the soup would be better with milk instead of cream and then with grated strong cheddar on top. I use Scottish seriously mature white cheddar cheese. If you want to make it light, then- milk (maybe even skimmed) and no cheese. Thanks for the recipe, I was looking for a way to eat more celery.”

  • “Amazing recipe! We loved Campbell’s cream of celery soup but topped eating it because of how unhealthy it us. This recipe is even better!”

  • “This was excellent!I did change it a bit though.I didn’t want all the fat from the cream, so I used a can of fat free condensed milk (undiluted).Also sub’d the bay leaf for a half bunch of fresh chopped dill (goes so nice with lemon & celery).Also, no hot sauce & added some cubed celery before simmering for last 5 mins.Even the kids loved it, so it’s a keeper!!”

  • “This is a surprisingly delicious soup! The hot sauce gives it the little extra zip that it needs. I didn’t have chicken broth so I used vegetable broth, and I only put 4 cups in. It still gave a great taste and perfect consistency (not too thick or thin). I will be making this again! Thanks!”

  • “I really liked the soup I made like you said but I think next time I will strain the soup before adding the cream and lemon juice. It was a great flavor but a little to stringy.”

  • “Really tasty, easy to make soup!”

  • “Yummy!”

  • “This is an excellent…restaurant quality…soup.I added horseradish instead of garlic and I also added chopped carrot and dried parsley.Delicious!Thank you…for contributing to my collection of fabulous recipes.Sincerely, Sherry Belle”

  • “I thought I had already rated this soup – my mistake!I guess I was in a trance after having this for supper.This soup is excellent.I love the fact that if you want to spice it up a little you can.I like it just as it is – thank you for the recipe,Lorac”

  • “I’m afraid I didn’t love this as much as other reviewers.I found it quite bland.I wish I knew how I could have made it more flavorful.I’m not yet an experienced enough cook to know what herbs or spices could have been added.”

  • “Fabulous, tasty and really easy! I didnt use the cream and it was still sooooooooo good. Thanks Lorac”

  • “A nice easy soup to make.I used homemade turkey stock and it was great.The overall dish though was just a bit too bland for meeven though I did add a lot more hot sauce.More herbs will be added next time too.Glad you posted this Lorac”

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