Cream of celery soup, a classic comfort food, is surprisingly easy to make from scratch. This recipe will guide you through creating a rich, flavorful soup that's perfect for a chilly evening or a light lunch. Forget those canned versions – homemade cream of celery soup is far superior!
What You'll Need: Ingredients for the Best Cream of Celery Soup
This recipe yields approximately 6 servings.
- Celery: 2 large bunches (about 1 pound), roughly chopped. The more celery, the more intense the flavor!
- Onion: 1 medium yellow onion, chopped. Provides a sweet base for the celery flavor.
- Garlic: 2-3 cloves, minced. A touch of garlic adds depth.
- Butter or Olive Oil: 4 tablespoons. For sautéing the aromatics.
- Chicken or Vegetable Broth: 6 cups. The liquid base of your soup.
- Heavy Cream or Coconut Cream: 1 cup. For that luxurious creaminess. Coconut cream offers a vegan option.
- Salt and Pepper: To taste. Seasoning is crucial!
- Optional additions: 1/2 teaspoon of celery seed, a bay leaf, a splash of white wine, or a sprinkle of fresh parsley for garnish.
Step-by-Step Instructions: Crafting Your Perfect Bowl
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Sauté the Aromatics: Melt the butter or heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
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Add the Celery: Add the chopped celery to the pot and cook for another 5-7 minutes, stirring occasionally, until the celery is slightly softened but still retains some texture.
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Simmer in Broth: Pour in the chicken or vegetable broth. Add any optional ingredients like celery seed or a bay leaf. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the celery is very tender.
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Blend for Creamy Texture: Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and creamy. Caution: Be careful when blending hot liquids. Vent the lid to prevent pressure buildup.
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Stir in the Cream: Return the blended soup to the pot. Stir in the heavy cream (or coconut cream). Heat through gently, but do not boil. Season with salt and pepper to taste.
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Serve and Enjoy: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread or a grilled cheese sandwich for a truly satisfying meal.
Frequently Asked Questions (FAQs)
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Allow it to cool completely before storing in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
What can I substitute for heavy cream?
For a lighter soup, you can substitute half-and-half or milk. Coconut cream is a great vegan alternative that adds a unique flavor. You could even use a little cashew cream for a richer, nuttier taste.
Can I use frozen celery?
Yes, you can use frozen celery, but you may need to adjust the cooking time. Add the frozen celery with the broth and simmer until it’s completely thawed and tender.
How can I thicken my cream of celery soup?
If your soup is too thin, you can thicken it by stirring in a tablespoon or two of cornstarch mixed with a little cold water. Bring the soup to a simmer, stirring constantly, until it thickens. Alternatively, you can simmer it uncovered for a bit longer to reduce the liquid.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free, provided you use gluten-free broth. Always check the labels of your ingredients to be sure.
By following these simple steps and tips, you can create a truly delightful cream of celery soup that rivals any restaurant version. Enjoy!
