I had some celery sitting in the fridge, which hadn't been eaten and was beginning to look a bit frayed around the edges. Instead of throwing it away, I experimented with the ingredients I had to hand and made this soup:


Cream of Celery Soup

Makes 6 servings
4g carbs per serving

1 lb /450g celery, finely chopped
1 oz /25g butter
4 spring onions, chopped
2 pints /1.2L boiling water
1 chicken stock cube
4 fl oz /100 ml cream
1 tsp garlic granules


Melt the butter in a large saucepan over a medium, and then add the spring onions. Stir until softened, about 3 minutes. Add the celery, turn down to a low heat and cook until the celery is softened, about 6 minutes. Add the water, chicken stock and garlic, stirring well, and then simmer for 30 minutes.

Purée the soup until smooth in a blender or food processor. Add the cream, and blend for approximately 30 seconds.

The soup is then ready to serve.

thanks for this recipe! I'm thinking that you could also substitute chicken for the celery some time, or mushrooms (using beef stock)??

very versatile

I, too, had old, limp celery in the fridge, so I decided to make soup. I used this recipe as the basis for my soup, but used fresh garlic instead of powdered, yellow onion instead of spring onion, added pepper, thyme and bay leaf, and used "Better than Boullion" to make my stock instead of the boullion cube. The end result was scrumptious.

1 oz /25g butter
1/2 cup chopped onion
3 cloves garlic, chopped
1-1/2 cups celery, chopped
1 quart chicken stock
1/4 tsp ground white pepper
1/2 tsp dried thyme
1 bay leaf
4 fl oz cream

Melt butter in a hot pot. Sautee onion and garlic until soft. Add celery, stock and spices. Bring to a boil, cover pot most of the way, and reduce heat to a simmer. Simmer for 30 minutes. Remove bay leaf. Use immersion blender, regular blender, or food processor to puree the soup. Add cream. Taste and correct seasoning (salt/pepper) if necessary.

Enjoy!

Delicious! I learned that celery tastes really good sauteed in butter.

I'll have to give this a try ... lots of left over celery.

This is a simple Celery and Stilton soup. (It might be good with mature cheddar or parmesan, etc. as well)

2tsp oil or similar
1 or 2 sliced onions
2 cups chopped celery
2 cups water
3 ounces Stilton cheese, crumbled

Instructions:

1. Fry onions till translucent.
2. Add celery & water and cover.
3. Simmer for 30 minutes, or until cooked.
3. Add cheese into the soup and stir well.
4. Puree in a blender or food processor.
5. Season to taste.

(optional) Sprinkle with cheese/celery greens/watercress/parsley to serve.