Celery Soup Trafalgar

Dive into the velvety comfort of Celery Soup Trafalgar, a luxurious blend of fresh celery, creamy russet potato, and aromatic herbs like thyme and parsley. This dish transforms simple ingredients into a flavor-packed masterpiece with its rich vegetable stock base, a touch of heavy cream for a silky finish, and a hint of cayenne for subtle warmth. Sautéed onion and garlic infuse the soup with a savory depth, while the addition of freshly chopped parsley brightens every spoonful. Perfectly suited for a light lunch or an elegant dinner starter, this celery soup is best enjoyed with a slice of crusty bread to soak up every last drop. Ready in under an hour, it’s the ultimate cozy, yet sophisticated, comfort food.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 6 pieces Celery stalks
• 1 medium Onion
• 3 pieces Garlic cloves
• 1 medium Russet potato
• 2 tablespoons Butter
• 1 tablespoon Olive oil
• 4 cups Vegetable stock
• 0.5 cup Heavy cream
• 1 teaspoon Fresh thyme
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.25 teaspoon Cayenne pepper
• 2 tablespoons Fresh parsley
• 4 slices Crusty bread (optional, for serving)

Directions

Step 1

Wash and chop the celery stalks into 1-inch pieces. Peel and dice the onion, garlic, and russet potato into small chunks.

Step 2

In a large soup pot, melt the butter and olive oil over medium heat. Add the onion and garlic, and sauté for 4-5 minutes until softened but not browned.

Step 3

Add the chopped celery and potato to the pot. Stir well to coat the vegetables in the butter and oil mixture.

Step 4

Sprinkle in the fresh thyme, salt, black pepper, and cayenne pepper. Cook for another 2-3 minutes to allow the spices to bloom.

Step 5

Pour in the vegetable stock. Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook for 20-25 minutes, or until the vegetables are very tender.

Step 6

Using an immersion blender, purée the soup in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return the soup to the pot.

Step 7

Stir in the heavy cream and let the soup simmer gently for another 5 minutes. Adjust the seasoning with additional salt and pepper to taste, if needed.

Step 8

Ladle the soup into serving bowls and garnish with freshly chopped parsley. Serve with crusty bread on the side, if desired.

Nutrition Facts

Serving size	(1913.8g)

Amount per serving	% Daily Value*
Calories	1983.7

Total Fat 94.3g	0%
Saturated Fat 43.0g	0%
Polyunsaturated Fat 4.9g
Cholesterol 185.8mg	0%
Sodium 6211.3mg	0%
Total Carbohydrate 233.9g	0%
Dietary Fiber 26.0g	0%
Total Sugars 31.0g
Protein 46.2g	0%

Vitamin D 4.5IU	0%
Calcium 407.6mg	0%
Iron 14.3mg	0%
Potassium 3859.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.1%

Protein: 9.4%

Carbs: 47.5%