Celery Soup

Celery soup, served hot or cold, is delicious and great for you!

Celery soup, served hot or cold, is delicious and great for you!

I thought I had posted this wonderful soup but apparently I hadn’t. Celery is a remarkable food for helping combat mental aging, among other attributes.  This year we grew our own celery which is strong, fiberous and slightly bitter.  We use it diced in stir-fry and many dishes including Celery Soup.   This soup can be served hot or chilled, and you can either use cream at the end to finish it or just rely on the included potato for the thickener.  Add a little cayenne to spice it up and increase its medicinal value.  This is a blended soup that doesn’t freeze well (the flavor changes), so eat it all up!  This is a lovely light green soup… great for Halloween!  For another green soup, try my Zucchini and Rosemary Soup, too.

Celery Soup
Author: 
Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 8
 
This easy, delicious low-fat soup can be served hot or chilled, or dressed up with cream.
Ingredients
  • ½ cup butter or butter substitute
  • 10 ribs of celery (3½ cups) coarsely chopped (no leaves)
  • ⅓ cup coarsely chopped shallots, or sliced leeks
  • 1 small baking potato (russet-type) (6 oz), peeled and cubed
  • Salt
  • Pinch celery seed, ground (if using organic, stronger-flavored celery you may omit)
  • ⅛th teaspoon cayenne pepper (optional)
  • 6 cups vegetable broth
  • ¼ teaspoon nutmeg
  • ¼ cup heavy cream, or to taste (optional)
Instructions
  1. Melt butter in a large saucepan over medium heat.
  2. Add celery, shallots or leeks, potato, celery seed and cayenne (if using), and a pinch of salt.
  3. Partially cover and cook, stirring occasionall,y until vegetables are soft but not browned, about 15 minutes.
  4. Add stock and bring to a simmer.
  5. Reduce heat to low, cover and cook 30 minutes.
  6. Stir in nutmeg.
  7. Allow to cool enough to be comfortable for you to puree in blender or food processor, in batches until completely smooth.
  8. If necessary pour through a fine sieve into a large bowl, pressing with a spoon to extract as much liquid as possible. If you have a Vitamix, just blend it on high and don't sieve.
  9. Return soup to pot, reheat slowly and adjust seasonings. (If serving cold, just adjust seasonings and chill.)
  10. Stir in cream (if using) and serve, garnished with celery leaves or croutons.

 

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