How to Make Cream of Celery Soup

Celery is a versatile vegetable and makes for a delicious cream soup.

Celery is a vegetable related to the carrot family, is high in vitamin C and has been shown in some medical studies to have the ability to lower both cholesterol and high blood pressure. It has many uses in the kitchen, sometimes serving as the basis for appetizers (filled with peanut butter or spreadable cheese) or as an accompaniment to a plate of spicy chicken wings. It also works great in soups, especially cream of celery soup, which can be made in just a few simple steps.

Things You'll Need

• Large skillet
• Large saucepan
• Food processor or stick blender
• 6 tbsp. unsalted butter (divided 2 tbsp. and 4 tsp.)
• 2 cups chopped celery
• 1/2 cup diced onion
• 1/8 tsp. dried thyme
• 1/4 cup all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 cup heavy cream
• 3 cups of vegetable stock
• 2 tbsp. sherry (optional)

Instructions

1. In a large skillet, melt 2 tbsp. of butter. Add celery and onion and sauté until onions are translucent, about 5 to 10 minutes. Set aside.

2. In a large saucepan, melt remaining butter. Whisk in flour until smooth roux forms.

3. Add thyme, salt, black pepper, and heavy cream to the celery/onion mixture. Using either a food processor or a stick blender, puree the celery/onion mixture until smooth. Return to saucepan.

4. Add vegetable stock to saucepan and simmer over medium heat until soup thickens -- approximately 30 minutes. If desired, add sherry and simmer another 10 minutes. Serve warm.

Tips & Warnings

• You can also prepare the soup the same way, then put it in a slow cooker set to low and let it simmer all day.

• Always be sure to cover, label, date and refrigerate any leftovers.

References

• Merriam-Webster, Incorporated: Dictionary; Celery
• The George Mateljan Foundation: The World's Healthiest Foods; Celery