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Creamy Celery Soup

Posted by The Lunchbox Tree

Serves 4-6

1 bunch of celery, chopped with leaves reserved

1 medium-sized celery root, cut to ½” dice

2 T. unsalted butter

1 t. olive oil

3 c. low-sodium chicken or vegetable broth

1/4 c. fresh herbs: Dill, parsley, chives, or lovage would all be nice options

1/3 c. heavy cream

Salt & Pepper (white pepper would be nice if you have it)

Add the butter and olive oil to a medium saucepan over medium heat until butter is melted. Add the celery root and cook 5 minutes, until it starts to soften; then, add the celery, onion, and a pinch of salt and cook another 8-10 minutes, until the onion is translucent. Add the chicken or vegetable broth and cook until the celery root is tender, 10-12 minutes. Add the herbs, and puree with an immersion blender, or transfer to a blender carafe and blend until very smooth. For an especially smooth soup, strain the soup back into the saucepan through a fine mesh sieve (I skipped this step because I didn’t want to dirty another dish – I’d say it’s definitely optional). Stir in the cream, and season to taste with salt and pepper. Top with a few celery leaves and serve.