Cream of the Crop Celery Soup

Delight in the velvety comfort of Cream of the Crop Celery Soup, a soul-soothing blend of garden-fresh flavors and rich creaminess that's perfect for cozy evenings or an elegant starter course. This recipe elevates humble celery with a symphony of complementary ingredients, including earthy yellow onion, tender potato, and a splash of luxurious heavy cream. A touch of all-purpose flour creates the perfect silky texture, while a fragrant duo of butter and olive oil deepens the flavor. Pureed to a smooth and luscious consistency, this soup is both hearty and refined, with a final flourish of fresh parsley for a bright, herbal finish. With an easy 50-minute prep and cook time, this celery soup recipe is a must-try for anyone seeking a healthy, homemade dish with gourmet flair.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 6 pieces celery stalks
• 1 medium-sized yellow onion
• 3 pieces garlic cloves
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 tablespoons all-purpose flour
• 4 cups vegetable stock
• 1 large potato
• 1 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Wash and trim the celery stalks, then chop them into small pieces. Peel and dice the onion and potato. Mince the garlic cloves.

Step 2

In a large saucepan or soup pot, heat the butter and olive oil over medium heat until melted.

Step 3

Add the chopped onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.

Step 4

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 5

Add the chopped celery and potato to the pot, stirring to combine. Cook for 5-6 minutes until the vegetables begin to soften.

Step 6

Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 7

Gradually pour in the vegetable stock, stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the celery and potato are tender.

Step 8

Carefully transfer the soup to a blender (in batches if necessary) and blend until smooth. Alternatively, you can use an immersion blender directly in the pot.

Step 9

Return the blended soup to the pot and stir in the heavy cream. Season with salt and black pepper to taste.

Step 10

Warm the soup over low heat for 2-3 minutes, but do not let it boil.

Step 11

Ladle the soup into bowls and garnish with chopped fresh parsley before serving. Enjoy!

Nutrition Facts

Serving size	(1906.8g)

Amount per serving	% Daily Value*
Calories	2020.1

Total Fat 139.7g	0%
Saturated Fat 69.5g	0%
Polyunsaturated Fat 8.0g
Cholesterol 311mg	0%
Sodium 5381.3mg	0%
Total Carbohydrate 152.3g	0%
Dietary Fiber 22.4g	0%
Total Sugars 27.9g
Protein 27.8g	0%

Vitamin D 0IU	0%
Calcium 303.9mg	0%
Iron 7.8mg	0%
Potassium 3721.6mg	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: 63.6%

Protein: 5.6%

Carbs: 30.8%