Cream of Celery Soup
A fabulous and easy cream soup that even people who don't like celery will love!
A fabulous and easy cream soup that even people who don't like celery will love!
Followed recipe but added some extra veggies, tons of garlic and stuck my hand held mixture right in the pot to puree all the veggies. Don't seive the veggies, that's the best part for the flavor. I also used the soup for a pork chop recipe the next day (didn't have canned cream of mushroom), and it was very tasty. I have some left in the freezer, not sure if it'll hold, but we'll see. So remember, keep the veggies in it and just use one of those immersion blenders and puree everything right in the pot!Read More
I haven't used the recipe yet, but will today. I don't want 32 servings so 8 servings modified would have this math. Divided by 4 for 8 servings 3 quarts = 1.5 cups (approx 1 can stock) 3 pound = 6 oz ½ pound = 1 oz 1 Cup = 2 Tbs 1 Tbs = 1/3 Tsp 1 Tsp = 1/8 tspRead More
Followed recipe but added some extra veggies, tons of garlic and stuck my hand held mixture right in the pot to puree all the veggies. Don't seive the veggies, that's the best part for the flavor. I also used the soup for a pork chop recipe the next day (didn't have canned cream of mushroom), and it was very tasty. I have some left in the freezer, not sure if it'll hold, but we'll see. So remember, keep the veggies in it and just use one of those immersion blenders and puree everything right in the pot!
This soup turned out beautifully. I chopped all vegetables very small and left all in the soup. I froze half, and will write more when I see how well it freezes. Later...I do not recommend freezing this soup, as the stock and the milk seemed to separate and, although it tasted fine, it did not look as nice.
Used original poster's updated suggestion to puree the vegetables and add them back to the soup. Other than that the only thing I did differently was to use butter instead of margrine, which we never use. The second time I made this I used a pinch of red pepper and twice the carrots, just to use up what I had. Both times were divine, and I intend to make this often!
I haven't used the recipe yet, but will today. I don't want 32 servings so 8 servings modified would have this math. Divided by 4 for 8 servings 3 quarts = 1.5 cups (approx 1 can stock) 3 pound = 6 oz ½ pound = 1 oz 1 Cup = 2 Tbs 1 Tbs = 1/3 Tsp 1 Tsp = 1/8 tsp
A delicious and easy recipe! I sauteed the veggies in the butter, added the flour and salt (I also added pepper and about a clove of minced garlic) to create roux. I slowly added the milk and then added this mixture to the stock. This is a great recipe...much better than canned soup! I didn't even bother to strain it! Thanks for the post!
I got this recipe from a place I used to work, and after publishing it for everyone I found out that they made it a little differently. Instead of straining the vegetables and finding something else for them to go in, I reccommend using a blender or food processor to puree them. (I discard about 1/2 of the celery beacuse the taste is too strong for my liking.) Perfect!
Freezes well with a few changes. Easy and delicious! I made this recipe with the intention of freezing it because I had a large surplus of celery. Since creamy soups often separate in the freezer, I changed the process to eliminate this problem. To make the recipe quicker, I pulsed the celery and onion (carrots, also, though I left them out as I didn't have any at the time) in batches in my food processor until it was a fine chop. I then added it to the pot along with the stock and cooked the veggies until tender (leave out the milk, flour, butter at this step). I like the added texture of the celery, so did not sieve any out(no need to blend it because I already used the food processor). Once cooled, I froze soup in 2 cup portions. To finish, I thaw the soup and add it, while whisking, to a roux of about 2 Tbsp Butter and 2 Tbsp flour. Let simmer until it begins to thicken, then slowly add an equal portion of milk (2 cups) while stirring. Let simmer without boiling a couple minutes until creamy. Salt and pepper to taste.
Good starter recipe, but like many others I cannot bear to strain out the veggies -- so I just blended them into the soup. I used half the broth/milk the recipe called for, no margarine, and a little heavy cream for extra creaminess at the end. Also added in a little extra sage and a dash of nutmeg -- very good, but you have to love celery to like it. Luckily, I do love celery!
A ten minute soup doesn't sound like it would be that flavorful, so I cooked it for an hour as I usually do. I thickened differently too by sauteeing the celery in evoo for a bit and then added the flour to make a roux. In this case, I like a smoother soup, so I followed the recipe and strained out the onion and celery, however, I put the soup back into the pot and added carrots for color and continued cooking until the carrots were tender. I felt this needed additional seasonings, so I added my usual garlic/onion powders, parsley and dill. Hubby is eating it now and is more than pleased. Thanks for a good start!
This soup was amazing! I will never go back to canned celery soup again. I used more onions so it was more like an onion/cream of celery soup. I omitted the carrots since I didn't have them on-hand. Also, I pureed everything (instead of sifting) to make it thicker and tastier. I will make this again.
I loved this easy recipe!! I had a lot of celery and carrots left over from holiday relish trays and I got a food processor for Christmas so I put it to good use and made this soup - yes I used carrots in it too but it was excellent!! My family couldn't get enough!
The poster was correct - even those who don't like celery will love this soup. My husband is one of them. I used 1 lb carrots and 1 large onion in addition to the celery. I used "better than bouillion", 13 tsp for 3 quarts water. After adding veggies to boiling broth, I melted one stick of butter in a small skillet, added in 1.5 tsp salt, pepper to taste, and let the butter brown for a minute over medium heat, then added in about 3/4 cup flour to make roux. Added the roux to the boiling veg/broth, boiled for about 15 minutes, then turned to low and simmered until dinnertime...about another 30 minutes. Fabulous aroma, comforting creamy flavor. I served it with toasted whole grain bread and a small balsamic vinaigrette salad.
This soup was so easy to make and even my 2year old can't get enough of it!!
Lucky me! I needed celery soup for another casserole recipe. I eat organic, and I could not find canned organic celery soup... so I found this, the one and only straight up celery soup on this site :) Awesome recipe. I, like others, couldn't do away with the solids, and I added roasted garlic and basil. So, I not only get "better than canned" for the casserole, I have leftover soup to serve at other meals... and again... hats off, this is truly a simple and awesome recipe! In the future, I will use this for other cream soups like mushroom or chicken.
This is so delicious, you won't be able to back to the canned stuff! I needed a recipe for cream of celery, that I could convert to gluten free, and this fit the bill perfectly! The taste is wonderful, and like others, I left the veggies in, and just whizzed the soup with my immersion blender. Fantastic results. Since I needed it in "condensed" form, to use in a casserole, I just decreased the stock to 1.5 qts. Perfection. Thank you for sharing!
This was better than I expected it to be, frankly. I wanted to try something different and was somewhat afraid my 4-year-old wouldn't like this, but I made it anyway. She and my husband both ate it readily, though our daughter didn't have seconds like we did. I followed the suggestion of others and blended the vegetables into the soup as suggested, but my hand blender couldn't puree the "strings" from the celery. The soup tasted fine, but it had a bunch of short celery strings in it. They didn't make the soup inedible, but it definitely had a strange texture. Next time I will either de-string the celery first or strain the soup before serving it.
We have found this simple soup is really good. We also use it in tuna cassoroles, base for other soups and Melican Dinner. I decrease the liquid and make a concentrate to add to other recipes.
I had some extra carrots and celery left over from another recipe that I wanted to use up. This recipe was perfect for that. It seemed like it was lacking in the spices, so I added cayenne, sage, garlic powder, and a touch of all-spice. Really did the trick! Served with grilled cheese (cheddar and cream-cheese). My husband said it was the best lunch EVER!
I make for 32servings and freeze it .It doesn't last too long as my kids and Grandkids take half a dozen away each time they come to visit. I Blend the Veg into the soup using a hand stick. Being Scottish I just can't let all these lovely vegetables be thrown out.
Awesome! I was looking for a nice, light soup and also something to use up a head of celery that I'd forgotten about. I made a few changes: I used 1 head of celery, 1/2 a bag of baby carrots, chopped, 1 heaping tablespoon of chopped garlic, and a large spanish onion. I used 2 boxes of chicken broth and skim milk as that was what I had. As soon as I added the milk, I wished I had waited and added it at the end (if you are boiling milk you have to stir constantly so it doesn't scorch at the bottom!). Cooked over medium heat for 15 minutes, remove and ran the soup in batches through my blender. Next time i think I'm going to turn it into a celery, potato, and carrot cream soup and add about 4 large potatoes, cook in the broth till tender, and add 2 cups of heavy cream at the end, rather than milk. Thanks for the nice recipe!
Loved the soup. I pureed the vegetables as well, and returned them to the soup. For extra seasoning I added a packet of goya sazon, coriander & annatto. It gives the soup a nice color and taste. Awesome, thanks for a great recipe. So easy!
This was awesome! I don't have a kitchen scale so I used 3 heads of celery and assumed it was equivalent to 3 #'s, still don't know how many heads of celery should be used. Some others commented that this didn't freeze well because of the milk. I cooked it for 10 minutes without adding the flour, milk, etc. I used my Blendtec blender to make soup of the veggies, froze half the recipe and finished the other half in the pot. It turned out very rich tasting even though I used skim milk.
I read several reviews before making the soup. Some said the soup was too thin. So for 8 servings, I added 1/4 cup more flour. I also added 2 cloves of garlic. I didn't measure the chopped vegetables but guessed at the amounts. After the soup cooked, I pureed the vegetables leaving a few larger chunks. The soup was delicious. The reason I tried this recipe was because the celery was getting a little old but was still fine for use in cooking. I had forgotten about it as it was in the back of the refrigerator. A few stalks were slightly frozen. Using celery for soup uses up all those extra parts that often get thrown away. Though I sometimes use them to make vegetable stock.
I love soup and this one is great and a keeper. I changed to 8 servings and used "College Inn culinary broth - White Wine & Herb". I also had two small potatoes that were about to root. I cooked the potatoes in the mirowave first and then just mashed all the veggies right in the pan. I paired with Crescent Bacon-Cheddar Pinwheels and loved it! It's a great meal for a brunch or ladies bunko.
I love this recipe! I leave the vegetables in and use the immersion blender in the pot.
This is a VERY mild soup, which was exactly what I wanted to make for my elderly father who was recovering from surgery. I used water instead of chicken stock and a gluten-free baking mix instead of wheat flour. I let mine simmer a bit longer because I wanted the vegetables to be extra soft. Otherwise, I followed the recipe. I left the vegetables (which I had chopped very small) in the soup and just ran the stick blender through the pot enough to puree some, leaving a good number of chunks. The soup was delicious and allowed the celery to take a starring role.
Please make the soup per the recipe. It is ABSOLUTELY one of the best soups I've made AS DIRECTED. No extra this, less that, or puree the vegetables . Just like it says. Strain it, and it's beautiful.
Just finished this great soup. I re-portioned it to be 4 servings and used half an onion, two medium carrots, 7 stalks of celery, and 5 large cloves sweet garlic. Like others, I used an immersion blender to puree about half of the veggies when it was done cooking. Sooo delicious, very sweet flavor, like potato soup without the weird, annoying potatoes. Served with baked tortillas, which ended up tasting like saltines. Overall very satisfying and easy on a cold evening!
I made this soup this evening, and it turned out well. I did, however, cut the recipe into about one-third the original serving amount; I also used more than two cups less broth than the recipe called for, and the soup still turned out a bit thin once I puréed it in my Vitamix blender... which was fine since we had a crusty baguette to sop up the soup. My recommendation is to sauté the vegetables (including some chopped/minced garlic, to your taste) before adding the liquid to the pot and heating everything through, as one reviewer stated earlier. And if you like your soup thick and creamy, remember to use less liquid and/or purée only part of the soup.
Great example that there are excellent recipes on AR that do not have necessarily have hundreds of reviews. Outstanding and very easy. Perfect for the time when you have lots of left over celery. Adapted to smaller scale, followed some previous suggestions - extra carrots, garlic, sage/nutmeg, and sautéing veggies early on. So glad I tried it. Will make it again. Thanks for a keeper
Great soup. I added garlic to the mix and used a hand immersion blender to puree the veggies. Super easy.
Delicious - made as is (just pureed veggies and didn't strain them)! Gourmet taste! Yum!!!
Cream of celery soup always reminds me of my Great-Grandmother it was something she often made when I was spending the night. Lovely recipe, I leave out the carrots and leave in the celery, just chop it extra fine. Thank you for the recipe!
we only had about half of the recommended celery and probably 2 times the amount of onions but the soup was very creamy and delicious
awesome starter soup thank you wonderfalk! added nutmeg don't think Im gonna go creamy its so tasty right now sauteed veggies in pot and added stock and butter instead of margarine... WOWZA! yummy ~1 pot, one knife, one cutting board, and a spoon~
Strain out the vegetables? This recepe leaves me flabbergasted to think that the best ingredients are being discarded before serving! At least there is plenty of fodder for the compost bin.
I felt the instructions should be a bit clearer as it is definitely not a 10 minute soup. I cooked until veggies were tender about 45 minutes. I added a clove of garlic too. Then strained the veggies and pureed them in the food processor and returned to pot. I found strings from the celery, so then decided to strain to remove the strings. I used butter and raw milk, so the cream in the milk made it very creamy. It is a keeper for sure. I made it to really cook with, but love sipping from a mug with warm cornbread too.
Excellent! I also pureed the vegetables after cooking & put them back in the soup. That made the soup foamy & wonderful!
As a celery lover I loved this soup and will make it again and again. But I made some changes though. I didnt strain the veggies, I made it pure with a handblender. I cooked the butter and flour seperately until they got light brown and add them as the last thing... Yum yum yum. Thank you for the recipe.
Am thoroughly enjoying this soup. Nice and creamy. I used cold milk, not hot to mix with the flour. I added some Velveeta cheese to the soup once it was bubbling again and I did not strain out the veggies. Ummmm...delicious.
My husband thought this was just ok. I added more salt and it was pretty darn good. I cut the recipe down to 6 servings. Our dinner guests loved it and finished every drop. Amazing what a difference a little more salt makes. I added a touch of cornstarch because it was too thin.
it's really easy and taste very good. my husband loves it very much!!
Simple, yet delicious!
This was good but not as rich and creamy as I would have liked. Next time, I will add some half and half. Like other reviewers, I left the veggies in, and put the soup through the blender. Thanks!
Love this soup. Great way to use up celery. Made 1/3 recipe and it came out smooth and full of flavor. It will thicken when it sits out for a few minutes.
Not altogether TERRIBLE, but not very good, either, it lacks a lot of flavor, even when the vegetables are left in. If you're looking for a legitimate cream of celery soup, I would suggest taking out the stock completely and using a chicken bouillon or other chicken soup base equal to the amount of milk used (so, 1 tsp bouillon per cup of milk). Starting with a roux with the margarine/butter and flour, then pouring in milk and letting boil for a minute to thicken, and after thickening adding your cooked and partly pureed veggies to your taste. This recipe was WAY too brothy. Use something else!
Tasty soup. I added garlic and allowed more time for the veggies to become tender before blending the soup straight off the stove top without straining anything. A also used butter instead of margarine and had to adjust the salt to taste. I may use half and half or at least whole milk next time for a thicker creamier taste.
I'm not a huge celery fan to begin with, but my husband requested cream of celery soup. I thought it was okay; he thought it was just a little bit better than okay. We ended up chopping the vegetables small and keeping them in the soup, which made it heartier. I would say it's a good recipe if you are a celery fan.
This was so delicious! And I was just looking for a way to use a bunch of celery. My modifications: I divided everything by 3 since I was only making for 2 people -- it still lasted us 3 meals; 2% milk worked fine; butter instead of margarine; after boiling, I let it cool a bit and then blended in 2 batches, then strained through a sieve. I was left with a smooth, rich tasting soup. My husband thought it tasted like clam chowder or cream of mushroom and couldn't guess it was celery. Will definitely make again!
Proving that simple is better. This soup turned out awesome! Based on another review, I used a hand mixer to puree the vegetables rather than sieving them out. I would be thrilled to be served this soup in a restaurant. Excellent and easy. Thanks for sharing!
Had a craving for Celery soup today and I came across this recipe. I pretty much followed the recipe as is, but I added some extra corn at the end for some texture. It came out super tasty :) DH even suggested the addition of potatoes next time, which I'll have to try! This turned out to be more of a "Vegetable Chowder", and I'll be making it again soon :)
I pureed all the veggies (which also included stalks of bok choy) instead of discarding them. Mmm delicious (even without the milk)
A really nice recipe that I gave four stars for two reasons: the soup would have been nicer a little thicker and the veggies definitely needed to be pureed. The taste was phenomenal but the consistency was off with chunks of celery and thin broth. Will make again with these two adjustments.
i used twice as much carrot and pureed the veggies before adding the milk et al. so i never got to strain them out (not that i would want to ;D) vegetable fiber, yum!
I don't care for celery, but this soup was delicious!
This soup rocks. I bought a whole bag of celery thinking I'd substitute those for my usual potato chips come snack time... totally didn't happen. This soup was a great (tasty!) alternative use of all that celery. I scaled down and used 4 cups stock, 1lb celery, 1 carton white mushrooms, and 2 cups 2% milk. I also added thyme and 2tbsp fresh garlic, let everything simmer for 30-40 mins, and blended everything without straining. Easy enough for even a busy med student. :)
Great soup! I reduce servings and add tarragon for extra flavour. Also prefer to leave vegetables in and puree with hand blender.
The best cream of celery soup ever! I will never go back to canned soups!
Don't make my mistake of substituting butter for margarine. It was awful and I had to through away the whole batch. I put three stars because I really can't rate the recipe, but thought I would share my experience so others don't make the same error. Lesson learned!
This is the best soup. When I make it, it tastes like it came from a really high end restaurant. I have made it many times. I puree the veggies in the blender.
This recipe was a great jumping off point. I had a bunch of celery I needed to use up, and found this recipe. I halved it, and also added a couple diced potatoes, but pretty much followed it line by line. I did use butter instead of margarine, and made a roux with it and the flour before adding it to the pot. VERY GOOD. Oh ya...I also mushed up the veggies and left them all in. So it isn't a true "cream" soup I suppose, but I hated to waste them.
Fabulous! I used the tops and hearts of 2 bunches of celery and I blended the soup to make it creamy. Also used 1% milk to cut calories. I LOVED IT!
The very best soup I have ever made. I never knew cream of celery soup could be this delicious. It was very easy and quick. Fantastic recipe.
Yum! I added a little garlic powder, onion powder, and Italian seasoning, then used an immersion blender to puree it.
This is so tasty and so easy! It really has undertones of Thanksgiving dressing, which makes me happy. It's a great recipe to have on hand when you have a recipe that calls for a small amount of celery and you need something to do with the leftovers. Like most people, I found it easier and tastier to just use a handheld blender and puree the soup (leaving a few chunks). I just sliced the carrots instead of julienning them. It's wonderful with croutons sprinkled all over the top!
very good recipe.....i put the veggies in the blender and kept them in too per others suggestions. so good thanks for sharing
Mmmmm, this soup is really good!! I didn't expect it to taste so rich and creamy (while knowing it is so good for me). I was surprised to discover I didn't have any chicken broth so I added some vegitable water (from steaming vegi's that I collect in the freezer) and that was fine. I can't wait to give to my husband who claims to dislike soup. After his bicycle ride home through the snow, I think he'll love it.
I needed to use up some celery before it spoiled, so I thought this recipe was perfect since it called for a lot of celery. Because I didn't read the adjustable servings first, I ended up with 32 servings of a soup we didn't love. Learned a lesson here! :(
cut down to 8 servings. be sure to peel the celery first. added a few cloves of garlic. pressure cooker for 10-15, then puree with immersion blender. added milk, butter, flour. then added white pepper, coriander, sage, tarragon, a bay leaf, salt and black pepper. A dash of creole seasoning and about two tbs of bacon drippings. bring to boil, reduce to simmer. added chopped hearts of celery on top. turned out excellent.
very satisfying and filling. family loved it.
I love this recipe! It's super easy, and it turned out great! The only thing that I changed was I ended up blending the soup instead of straining out the vegetables.
Very easy to make and turned out nicely. It was a tad bland though.
I made it tonight with garden grown celery and it was delicious. I tried a bowl first with the chopped veggies in it which was very good. Then I put another bowlful in the blender and that was very creamy and delicious. Instead of all milk I used half cream as that's what I had on hand. Making a third of this recipe works well as you use .985 mL (1 quart of broth and milk), 1 lb. of celery and a third of each other item. Super easy.
Excellent!! I pureed all the vegetables after cooking in the soup.
I pureed my soup after cooking the vegetables. Then I strained the thickness out (gave it to my dogs, they loved it). I put everything back into the pot and added 1 cup of heavy cream (instead of 6 cups of milk). Yum!
This was a very good soup, I did feel it was a bit bland though. I put my veggies in a blender and chopped them up really fine so I did not strain mine. (I couldn't see wasting all that veggie goodness :) )
my husband really likes celery. gave this easy recipe a try and we loved it. I used my immerse blender right in pan and I added coconut milk along with 2 cups of milk. I used servings for 8.
Like what everyone says, this is a really easy recipe to work on. I read as much feedback from other reviewers and made some modifications. - I chopped all my vegetables finely and didn'puree or blend it. I peeled the celery since I don't like the strings. - I didn't add any margarine. - I didn't add any salt as there's already a lot of sodium in the chicken stock. Didn't add in the white pepper either. - For the milk, I put in 50% half-and-half (cold) and mix it with the flour. The remaining 50% of the milk comes from regular milk which I heated according to the recipe. - My soup may be too plain for many but I sure love it and will make it again!
To suzi below-to divide the recipe u can use the automatic serving calculator-very handy feature-the 3 quarts divided by 4 should be 3 cups stock (not 1 1/2) great recipe though.
This has been the best celery soup I've ever eaten. I added extra celery because I had lots! It came out great and everyone kept coming back for more. Needless to say it didn't last long.
I tried and loved this recipe. Relatively easy and delicious. I would definitely make it again.
I blended the vegetables into the soup instead of straining them. Might as well get the extra fibre. Also, I prefer to use a vegetable stock rather than chicken.
I was pleasantly surprised as I'm not a celery fan but this has become one of my favorite soups.
Note: One standard bunch of celery stalks is about 1.5lbs (minus leaves and the base). I used skim milk and half the amount of butter / margarine, and it was still creamy and tasty. I did not strain out the vegetables because they are good for you! Another alternative would be to puree the soup before serving.
Love this soup, like others I lightly sauted the veggies first, and did not strain, I also added less milk. Delicious.
i tried this recipie and found it to be more of a veg stick with cream. good but basic...i added and bout three time the celery and grated the carrot instead . i also didn't strain the vegetables form the soup....tasted very good and enjoyed by all.
I really enjoyed this soup... I added too much pepper (chef's error) but overall it was a great soup! I was not sure if I'd like it but I pureed it I loved the consistency! Perfect for a spring night! I served it with Garlic Cheese Texas Toast!
Made this soup 3 times in 2 wks. My 6 yr old son,who don't like vegetables, actually eat the celery & carrots! He will not touch it if it is cooked in other methods. I followed shannon's suggestion by first sauteed the vegetables in butter, add the flour then milk to thicken it before pouing into the stock. I did not remove the vegetables, like it that way. Thanks for the recipe!
I added lots of garlic and sauteed all the veggies and garlic in butter instead. After boiling altogether, I pureed all the veggies and added cream instead of milk and flour. It came out delicious!
oh la la!!!! Very good, will make it again. I did not use milk but only broth, i did half the recepie, add 1\4 of cup of rice(i had white rice) to thicken the soup and had fresh coriander OMG. Next time will use with milk, but even with chicken broth it is wonderful.
I've only ever made this recipe when another recipe calls for cream of celery soup and I have none on hand, but it has turned out great every time; in fact, I think those recipes were much better off without the canned stuff! I don't understand why you would want to strain out the vegetables, though - aren't they the best part of the soup?
Mmmmmmmm mmmmmmm! I made this with soy milk instead of milk as my son is allergic and added some garlic and cilantro. Oh, and as other users suggested, did not strain but rather pureed everything together. Fabulous!
Quick and easy. Tasted good. I pureed the vegetables and added them back as suggested by reviewers.
wonderful soup!!! leave veggies in for sure, just chop them finer and sautee ahead of time.. and you could use less butter if you wanted to. you will never go back to canned!
I made the recipes as written and then melted a little bleu cheese at the end. It was divine. Next time I will add some heavy cream to make it thicker and possibly cook it a little longer for a deeper flavor. I'm not a very talented cook but I must say, I made a beautiful soup tonight! Thank you Wonderfalk for sharing!
Good and easy. But a little bland. I added white wine and that helped. I tried it before I blended the vege's into the broth and it did have a better flavor without the vege's, just so you know. If you keep the vege's you'll want to add more salt. I drzzled olive oil with more white wine when I served. Thanks for the easy recipe! It would be good as an appetizer, but not as a meal.
I needed a recipe to use all my celery before it went bad & this is what I found. I blended the vegetables in the food prosessor & added them back to the soup, because I prefer a thicker soup. The celery didn't blend so well & I thought I was going to have to strain it but it tastes really good. Also celery soup should be mainly green, but after blended the veggies there was some orange in there from the carrots, still mainly tasted like celery but the color threw me off at first, so maybe if I make this again I'll only blend the celery. I used 4 cups milk instead of 6, to keep it thick. Also added cooked brown rice I had left from another meal I cooked today & it was really good.
Great soup! I'm not sure I would go out and buy celery to make it, but it's great with leftovers!