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Cream of Celery Soup

What you need: 

1 small onion, chopped
olive oil, as needed
1 bunch celery, chopped
4 cups water + 1 veggie bouillon cube
2 medium potatoes, peeled and chopped
1 bunch fresh parsley, divided
2 cups nondairy milk (I use soy)
salt and pepper, to taste

What you do: 

1. In stock pot, add onion and sauté in a few tablespoons olive oil until soft. Add celery (including leaves) and sauté for a few minutes more.
2. Add water, veggie bouillon, potatoes, and approximately a dozen whole parsley sprigs. Simmer covered for about 1 hour.
3. Let cool and refrigerate overnight. To finish soup, remove parsley sprigs and liquefy in food processor. Add milk and reheat slowly being careful not to boil, as it will separate the milk.
4. Add fresh chopped parsley, salt and pepper to taste. Add more diced celery if you prefer more texture.
This soup is surprisingly flavorful for being so simple. If you find you have a bunch of celery leftover from another recipe, this is great use for it. The more celery you use in this soup the more celery flavor you will get. You can make this soup without it resting overnight but the flavor will be weak. Pairs nicely with crusty bread.

Preparation Time: 
1 day
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

Ummmm ;)b

I halved the recipe, and added a couple of heaping teaspoons of nutritional yeast, and wow, it was tasty!  Definately a keeper.  Healthy too!!!  I didn't have any onion so I used  onion powder, but with real onion I am sure it would have been even better.  You use a ton of celerty in this and  you are right, the more you use, the better it is.  Thanks for this recipe!

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So Scrumptious.  I had a bell pepper, a bag of potatoes, and thee bunches of celery I wanted to use so I tripled it.  I also added a little sriracha, sea salt, fresh ground pepper, some garlic, and celery powder.  I used rice milk instead of soy because that's just what I had.  I also didn't wait until day two.  I pressure cooked it, puried, and enjoyed it right away.

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This was amazing! I followed the recipe, although I used 2 bunches of celery. It was wonderful with some croutons. I had it for breakfast and lunch for 3 days because it was that good and I still wasn't tired of it! Great recipe! So much better than the canned stuff. Will make over and over and over again! Thanks for sharing.

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Great recipe. The fragrance of the potatoes and celery cooking is divine!! I added some salt and pepper.  Next time I'll also add some asperagus. I also left mine chunky--did not blend it on day two, and as a result should probably have used less soy milk, however I thickened the soup with Wondra and it tasted  wonderful. 

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O my, this was de-licious; love love love it; kept it chunky and a bit rustic but have blended it for today's lunch! I didn't use a stock cube, just water and a combination of oat and soya milk. So easy and tasty ...

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