Cream of Celery Soup at home
- Yield 4
- Prep 5 minutes
- Cook 25 minutes
- Total 30 minutes
Cream of Celery Soup at home is a soup recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 2 tablespoons butter
- 8 celery ribs, diced
- 1 large leek, diced (white and light green parts only)
- 1 medium white onion, diced
- 4 large cloves garlic, minced
- 4 cups vegetable broth
- 2 bay leaves
- 1 (15-ounce) can Great Northern beans, drained and rinsed
- 1/3 to 1/2 cup heavy cream
- 1 to 2 tablespoons freshly-squeezed lemon juice
- fine sea salt and freshly-cracked black pepper
- fresh chives, for serving (optional)
Method
Sauté the veggies. Melt butter in a large stockpot over medium-a hot burner. Tip in the celery, leek, onion and sauté for 6 to 8 minutes, stirring occasionally, until mostly softened. Tip in the garlic and sauté for 2 minutes, stirring occasionally.
Let it bubble gently. Tip in the vegetable broth, bay leaves, beans and stir to combine. Continue cooking until the soup reaches a let it bubble gently. Then reduce heat to medium-low (or whatever temperature is needed to maintain a low let it bubble gently), cover and let it bubble gently for 10 minutes or until the celery is completely tender.
Puree Lift and discard the bay leaves. Tip in ¼ cup heavy cream and 1 tablespoon lemon juice. Take an immersion blender to purée the soup until smooth.
Salt Taste the soup and add in extra cream or lemon juice if desired, then taste and season with salt and pepper as needed. (You may need a generous amount of salt, depending on the brand of broth used.)
Plate Plate warm, garnished with fresh chives and black pepper, and enjoy!
