I needed just one celery stalk to make a fresh chicken stock from scratch. However I could only find the large heads of celery. Way too much of course for my chicken stock! So what should I do with it? This celery soup recipe!
Nope, I’m not really craving a salad for lunch today.
So should I just freeze it for later then? That’s also a thought that crossed my mind. Not a good idea. Celery contains a lot of water. Freezing it would make it very mushy once it has thawed. Making it only useful in yet another stock of some sorts.
Fresh Celery Recipe Ideas
And then the idea of this celery soup recipe came to my mind!
This one is light, wholesome and filling: the perfect lunch soup by the sound of it!
Do you like celery?
I know quite a few people who hate raw celery. But I love it. It’s actually one of my favorite snacks when I feel a little hungry in the afternoon. A couple of chunks of raw celery, some walnuts and a slice of cheddar cheese.
Easy Homemade Celery Soup Recipe
If you also like celery, then you should take a look at another one of my recipe. A Belgian classic! Meatballs in a creamy celery sauce. Comfort food at its best.
At least if you ask me. It’s quite an old fashioned recipe that you will hardly see on a menu nowadays. And that’s why you should make it at home!
I’m sure that you will love it.
The extra diced celery and the baked bread croutons give this soup an extra crunch and texture kick. The perfect match for it: a thick slice of sourdough bread spread with herb cheese and a generous sprinkle of freshly ground black pepper…
Homemade Celery Soup Recipe Recipe
I needed a celery stalk to make fresh chicken stock. I made this celery soup recipe a couple of hours later! It's light and filling: a perfect lunch soup!
- 10 medium stalks fresh celery
- 1 medium onion
- 4 medium garlic cloves
- 4 cups chicken or vegetable stock (960 ml), warm
- 1 cup cream (240 ml)
- 4 slices bread
- 2 bay leaves
- 1 tbsp unsalted butter
1) Separate the celery stalks and rinse them. Slice up the 4 softest celery stalks in the middle finely and put them aside until needed later on.
2) Then chop up the remaining tougher stalks and greener celery leaves. Peel and chop the onion and garlic. Add the butter to a high pan and place it over medium-high heat until the butter has melted. Then add the chopped onion and garlic.
3) Stir and cook for about 4 minutes until the onion is transparent. Then add the chopped celery and leaves. Add the bay leaves as well. Season with a good pinch of pepper and salt.
4) Stir well and cook for 3 more minutes. Now pour in the warm stock.
5) Bring the soup to a good boil and then turn the heat back down to medium. Cook the celery for 8 to 10 minutes. Remove the bay leaves and blend or mix the celery soup after that.
6) Pour the soup through a sieve or colander until fully drained. You should end up with a greenish pulp. Discard that.
7) Bring the strained soup back to a light simmer and pour in the heavy cream. Also add the softer sliced celery stalks you kept aside in the beginning.
8) Stir and cover the pan. Simmer for another 4 minutes. In the meantime dice up the old bread and transfer it to a non-stick pan. Don’t add any oil or butter. Roast the bread until crunchy and a little browned.
9) Take the celery soup off the heat and divide it over deep bowls. Sprinkle with the bread croutons. Serve hot.