A delicious Cream of Celery soup that’s easy to make. Celery is an underrated vegetable – make sure you eat it in the winter months when it has the best flavour and, preferably, after a frost.
Cream of Celery Soup
A delicious Cream of Celery soup that's easy to make. Celery is an underrated vegetable - make sure you eat it in the winter months when it has the best flavour and, preferably, after a frost.
Author: The Cook
Recipe type: Soup
- 2 tablespoons olive oil
- 500 g celery (about 10 stalks), thinly sliced, leaves reserved
- 1 onion, chopped
- 2 cloves garlic, peeled
- 2 tablespoons flour
- 2 cups chicken stock or broth
- 2 cups water (use 1 cup if you prefer a thicker soup)
- 1 bay leaf
- ½ cup milk
- salt and pepper, to taste
- Heat olive oil in a soup pot over medium heat. Cook celery, onion and garlic, stirring frequently, until the vegetables are tender, about 8 to 10 minutes.
- Sprinkle flour over the vegetables, stirring thoroughly. Continue to cook for 2 minutes.
- Slowly add stock, water and bay leaf to pot, stirring to prevent flour from lumping.
- Cover and simmer for 30 minutes. Discard bay leaf and remove pot from heat.
- Use an immersion blender or blender to puree the soup. (If the soup s stringy, you may pour the soup through a strainer for a smoother texture.)
- Return soup to the stove and heat to a simmer. Add milk. Immediately remove from heat, and add salt and pepper to taste. If desired, garnish each serving with a celery leaf or two.