No ImageCream of Celery Soup

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  1. Paula

    I had a veggie delivery with more celery! Used a bunch…sautéed….added a vegan cream of potato soup to the sautéed celery & onion. Delicious! Thank you


  2. Brookek

    I’m about to make this but am confused with the chopped celery and diced celery? Are these different?

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  3. sherrin

    very flavorful. I didn’t bother blending, but I was ok with that. Dave loved it and we had a bowl each with baked salmon on the side. Thank you!


  4. Melody

    AMAZING! It was soooo fantastic!


  5. J A Gilbert

    Upon discovering four packages of celery in our refrigerator, we looked for a recipe that would use up most of it.
    Followed this recipe as closely as possible, because we didn’t have all the ingredients in our pantry and are following the “stay-in-place” request during the Covid19 outbreak.
    I used 6cups of chopped celery, the right amount of diced celery including all the leaves, 1 1/2 chopped onions, scallions (had no leeks), “better than bouillon” to make the “chicken-stock” called for, 2 big garlic cloves sliced thinly. I made the base as instructed and blended it to smoothness – we didn’t have cream or a substitute: so didn’t use any (and honestly, don’t think you really need it). It was velvetly smooth, creamy and the addition of the sauteed diced celery added a nice bit of crunch for a lovely texture.
    This soup is decadently rich (from the butter used); and flavorful (3 fresh bay leaves).
    We were blown away by how delicious the soup was with simple preparation and short ingredient list.
    Will be making this over and over as we always have celery, and often too much (I’m a sucker for produce!).
    Thank You Elise for sharing your restaurant quality recipe with us. Worth 10 stars!


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