Celery soup is one of my favorite soups. This version is very thick; if you like a thinner soup, you can add some milk in the end.

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Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 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
Croutons:

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a simmer, add celery root pieces, and simmer until soft, about 30 minutes. Drain.

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  • Place celery root in a blender and process until smooth. Transfer puree to a pot, add vegetable broth, and bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Add cream and cook until hot, but don't boil. Season with salt, pepper, and nutmeg.

  • Meanwhile, melt butter in a skillet over medium heat and toast bread cubes until dry and lightly browned, 3 to 5 minutes.

  • Ladle soup into bowls and garnish with chopped parsley and croutons.

Cook's Note:

You can garnish the soup with celery leaves instead of parsley.

Nutrition Facts

202 calories; protein 3.9g 8% DV; carbohydrates 20.2g 7% DV; fat 12.3g 19% DV; cholesterol 38.3mg 13% DV; sodium 585.1mg 23% DV. Full Nutrition
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