Cream of Celery (and leaves) Soup

August 8, 2024

I found this lovely celery with the leaves still on at a local deli. Celery leaves are really aromatic and definitely not to be discarded. They’re perfect for adding into a recipe like this, as they bring in a distinctive flavour to the soup.

There are so many health benefits to eating celery. It’s a great source of vitamin K, vitamin A, vitamin C, folate, potassium, and calcium. It’s also rich in various antioxidants that possess anti-inflammatory, antibacterial, and anti-viral properties.

Health benefits aside, I just love the taste of this soup. Celery has long fibers which stay intact once cooked, so I strained the soup after I blended it, to make it really smooth and remove the stringy bits.

I hope you love trying this recipe.

Ingredients:

50g butter

1 large bunch celery, including leaves, chopped

1 onion, chopped

2 leeks, sliced

2 cloves garlic, chopped

1 litre vegetable stock

75ml single cream

salt and ground pepper to taste

chopped chives, for garnish

Method:

Melt the butter in a large pan, and sauté the leeks and onion. Cook for a few minutes until softened then add the chopped garlic and cook for a minute more.
Add the chopped celery and cook for a further few minutes, then pour in the stock and a little salt.
Increase the heat and bring to boil. Then reduce the heat, cover and simmer for 10 minutes.
Take off the heat, cool, then pass the soup through a strainer to get rid of any stringy bits.
Add the cream to the soup and season to taste. Serve warm, with some chopped chives to garnish.