kind of green: cream of celery soup

Tuesday March 17, 2015

It’s St. Patrick’s Day and I’m not wearing a bit of green. I’m not drinking green beer or eating colcannon, Irish soda bread or even braised cabbage. What I did do was make this delicious green-ish soup on Sunday night. I ate it up gladly for lunch on Monday and ate the last of it for lunch just now.

I love celery and think it makes a great soup. Celery has a lovely flavour, mild but interesting. Potato helps to give it bulk and there’s some sour cream spooned in at the end to help give it a luscious body. But it’s the texture here that is wonderful. It’s very similar in fact to a broccoli-spinach soup that I made a few years ago in that it’s almost fluffy in feel. It’s soup magic! I used my powerful Oster VERSA blender to puree this soup to smithereens (no bothersome celery strings!), but I’m sure a plain old immersion blender would work just as well. Also, make sure you chop your celery into small slices which will help keep the celery strings at bay. The thought of peeling celery doesn’t seem very fun, so chop, chop, chop instead.

cream of celery soup
1 T butter
6 stalks of celery, with leaves, diced
1/2 small yellow onion, chopped
3 green scallions, sliced
1 t dried dill
1/4 t aleppo pepper
2 medium sized potatoes, diced
4 cloves garlic, chopped
4 c chicken or vegetable stock
2 – 3 T sour cream
chopped parsley, to garnish

In a large pot, melt butter over medium-high heat and saute the celery, onion and scallions until soft and fragrant. Stir in dill and aleppo pepper. Add in potatoes and garlic and pour in enough stock so that the vegetables are just covered. Cover and simmer over med-low heat for 20 minutes or until vegetables are tender. Add in the sour cream and puree with your blender. Taste and add salt & pepper, if needed, and sprinkle on some freshly chopped parsley. Makes 4 servings.

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Filed in: gluten-free, low fat, soups & stews, spring, st. patrick's day, vegetables, vegetarian, winter
Tags: blender, celery, easy, green onions, parsley, potatoes, scallions, soup, sour cream

4 comments to “kind of green: cream of celery soup”

1

Joanne M March 21, 2015 at 9:14 am

I may not be a fan of raw celery BUT I love celery soup!! I like the simplicity of your recipe. So comforting and creamy. You can also add in celeriac (celery root) to augment the mellow celery flavour and thicken it up. My mom makes a Greek lemon celery soup with chunks of pork. So good. Here’s a version form Saveur: http://www.saveur.com/article/Recipes/Pork-Stewed-with-Celery-in-Egg-Lemon-Sauce
2

kickpleat March 27, 2015 at 12:18 pm

Joanne, I love the idea of using celery root! I just saw some at the market, so I’ll pick some up next time! Thanks for the recipe too 🙂
3

kate March 28, 2015 at 11:10 am

Delicious!!! I used a bit more onion as I had no scallions. I had asparagus broth and yogurt instead of vegetable stock and sour cream, but otherwise made this as written and love it. Thanks!
4

kickpleat March 28, 2015 at 3:51 pm

Kate, so glad you enjoyed this! I love the idea of using yogurt instead of sour cream 🙂

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