This soup is light, delicious and so easy to make.

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Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a large saucepan over medium-high heat. Stir in the onions, celery, and potatoes. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the wine, lemon juice, and bay leaf. Bring to a boil over high heat and boil until the wine has reduced by half.

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  • Pour in the chicken broth and bring to a boil. Reduce heat to medium-low, and simmer partially covered for 40 minutes until the vegetables are very tender. Remove the bay leaf and discard.

  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Once pureed, stir in the thyme, basil, and parsley. Return to a simmer over medium heat and cook for 5 minutes to infuse the flavor of the herbs. Season to taste with salt and pepper before serving.

Nutrition Facts

178 calories; protein 3.6g; carbohydrates 21.5g; fat 7.6g; cholesterol 5.6mg; sodium 1140.9mg. Full Nutrition
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Reviews (17)

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Most helpful positive review

Rating: 4 stars
09/28/2009
I had a bunch of leftover celery that I didn't want to waste and wanted to make a celery soup without a bunch of cream. I found this recipe and it was really great. I did not find it too lemony at all. The small amount of red wine really gives it some depth. Very good. Used dried spices as that's all I had. Read More
(14)

Most helpful critical review

Rating: 1 stars
01/12/2010
Although I like bold flavors this tasted weird to me. I did substitute oregano and Italian seasoning for the thyme and basil but I don't think it was those spices that made it taste strange. I think its the wine. Maybe not so much? Also I wouldn't puree the soup. It turned out brown. Maybe reduce the broth by half so it creates more of a "stew" consistency and leave the veggies as they are. Read More
(11)
19 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
09/28/2009
I had a bunch of leftover celery that I didn't want to waste and wanted to make a celery soup without a bunch of cream. I found this recipe and it was really great. I did not find it too lemony at all. The small amount of red wine really gives it some depth. Very good. Used dried spices as that's all I had. Read More
(14)
Rating: 1 stars
01/12/2010
Although I like bold flavors this tasted weird to me. I did substitute oregano and Italian seasoning for the thyme and basil but I don't think it was those spices that made it taste strange. I think its the wine. Maybe not so much? Also I wouldn't puree the soup. It turned out brown. Maybe reduce the broth by half so it creates more of a "stew" consistency and leave the veggies as they are. Read More
(11)
Rating: 3 stars
09/19/2008
A good recipe but a little to "lemony" for our taste. After ladeling into bowls I drizzled a little EVVO on top. Read More
(7)
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Rating: 5 stars
01/05/2010
I like this very much. Did not puree the vegetables. I preferred the crunchy taste. Might also substitute lime juice for lemon juice for a different taste. Read More
(7)
Rating: 5 stars
12/14/2009
Loved it! We needed to use up a bunch of celery and this recipe sounded like a great alternative to traditional cream of celery. It was light and refreshing. Read More
(6)
Rating: 5 stars
09/07/2010
In submitting this recipe I forgot to write that I use chicken stock not broth. Kitchen Basics makes the best low sodium store- bought version but of course nothing beats your own:) Read More
(5)
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Rating: 3 stars
03/02/2010
Actually called this "Snowed in Celery Soup". Luckily I had everything on hand since I couldn't go grocery shopping. It was an Okay soup. Read More
(5)
Rating: 5 stars
05/10/2010
I loved this recipe I lke it because is light basically you are eating vegies with out the extra calories (i.e cream) and it fills you up. the lemony taste is refreshing. Read More
(5)
Rating: 3 stars
05/22/2011
I did this recipe in less steps. I did not use oil since I pureed the raw veggies in the blender (I have a Vita-Mix): 4 cups water the onion celery potatoes bay leaf and I also added about 2 Tbsp fresh Rosemary before cooking. I then transferred to a pot and added 4 tsp bullion ground thyme basil parsley juice and I used spicy sea salt. Brought to a boil stirred well and simmered on low 1 hour. No red wine lime juice instead of lemon juice water and bullion instead of chicken broth. I based my soup on this recipe because of the amount it makes. I substituted based on what ingredients I had on hand. I always blend my soup veggie and fresh spices raw. It is faster and safer. Apparently the wine added a lot of the flavor. I did not like the way the flavor of mine turned out. I served 1 1/2 cups of the soup to test. Then I added 1 small can of chicken. This improved the taste for me. Read More
(4)
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