*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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.
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