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I discovered this cream of celery soup recipe when my garden gave me more celery than I knew what to do with. Now it's become our favorite way to turn simple celery into something magical. The combination of sweet celery and leeks with just enough cream creates a soup that tastes like pure comfort in a bowl.
Why You'll Want To Make This
This soup puts celery in the spotlight where it belongs. Something wonderful happens when you slow cook it with leeks and finish with a touch of cream. Perfect for those nights when you want something warm and cozy. My family loves dunking crusty bread in it, while my kids ask for seconds—which never happens with celery any other way.
Your Shopping List
- Fresh Picks: Bright, crisp celery and plump leeks form our flavor base.
- Aromatics: Fresh garlic and sweet onions make everything better.
- The Good Stuff: Real butter and fresh cream bring richness.
- Extra Love: Good stock, fresh herbs, and sea salt to taste.
Let's Cook
- Start Your Base
- Melt butter in your soup pot; cook those leeks and celery until they turn soft and sweet.
- Build The Flavor
- Add garlic and herbs; let their aroma fill your kitchen.
- Add Your Liquid
- Pour in hot stock; let everything simmer until vegetables turn tender.
- Make It Smooth
- Blend until silky, then stir in cream until it turns into pure velvet.
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Kitchen Secrets
Fresh celery makes all the difference here—those limp stalks from the back of your fridge won't give you the same sweet flavor. Keep the heat gentle; we want the vegetables soft, not brown. When you blend, work in small batches—unless you want soup on your ceiling! I learned that one the hard way.
Time To Serve
A little swirl of olive oil or a spoonful of crème fraîche makes each bowl look beautiful. We love it with thick slices of crusty bread or grilled cheese sandwiches for dunking. Sometimes I add a light salad on the side—makes it feel like a fancy cafe lunch right at home.
Save It For Later
This soup actually gets better after a day in the fridge. Keep it in a good sealed container—it'll stay perfect for 4 days. When you want to warm it up, go slow and gentle; stir it now and then. The flavors develop overnight, making tomorrow's lunch even better than today's dinner.
Mix It Up
No cream in the fridge? Coconut milk works surprisingly well—gives it a lovely subtle sweetness. Sometimes I throw in a potato or two—makes everything extra thick and creamy. White pepper instead of black keeps the color pure while still adding that perfect kick.
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Make It Special
Try adding a tiny pinch of nutmeg or some fresh thyme leaves. Top bowls with crunchy croutons or toasted nuts—gives a nice texture contrast. My favorite trick? A swirl of fresh pesto on top turns simple soup into something company-worthy.
Frequently Asked Questions
- → Can I freeze this celery soup?
Yes, you can freeze this soup, but do it before adding the cream. When reheating, add the cream fresh and stir well for the best texture.
- → How do I pick the best celery for this soup?
Choose bright green, crisp celery stalks that snap easily. Avoid limp or yellowing celery as it will affect the soup's taste.
- → Can I make this soup vegetarian?
You can easily make this vegetarian by using vegetable stock instead of chicken stock. The soup will still maintain its creamy, rich flavor.
- → How long will this soup keep in the fridge?
The soup will keep well in an airtight container for 3-4 days. Reheat gently on the stovetop, stirring occasionally.
- → Can I use milk instead of cream?
While you can use milk, the soup won't be as rich and creamy. Half-and-half would be a better substitute if you're looking to reduce fat content.
Conclusion
Cream of Celery Soup is a delightful, creamy dish that elevates simple vegetables into a sophisticated meal. Using fresh ingredients and careful preparation, this soup offers warmth and rich flavor perfect for any occasion.