There’s something incredibly comforting about a warm bowl of homemade soup, especially when it’s made from scratch. This Cream of Celery Soup is a delightful blend of fresh celery and a hint of herbs, creating a rich and creamy texture that’s perfect for any time of the year. It’s an easy recipe that transforms simple ingredients into a dish that’s both elegant and satisfying. Whether you’re enjoying it as a starter or a main course, this soup is sure to warm your heart and your palate.
Steps
- Finely chop the onion and celery, and mince the garlic. Melt the butter in a Dutch oven over medium-high heat.
- Sauté the onion, celery, and garlic in the melted butter until they become soft and translucent, about 5 to 7 minutes.
- Stir in the flour and cook for another minute to create a roux.
- Pour in the chicken broth and milk (or a mixture of milk and cream for a richer taste), and stir until smooth.
- Increase the heat to bring the mixture to a simmer, then reduce to medium heat. Add the remaining ingredients and let simmer uncovered for 15 minutes, stirring occasionally.
- Season with salt to taste, and enjoy the soup on its own or use it as a substitute for canned cream of celery soup in recipes.
Ingredients
- 1/4 cup butter
- 1 small yellow onion, finely chopped (about 1 cup)
- 2 cups very finely chopped celery (approximately 5 large ribs, organic recommended)
- 1 large clove garlic, minced
- 1/3 cup all-purpose unbleached flour
- 1 1/2 cups chicken broth
- 1 1/2 cups whole milk (or use 3/4 cup milk and 3/4 cup cream for richer taste)
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/8 teaspoon freshly ground pepper
Nutritional Values
Calories: 924 kcal | Carbohydrates: 72 g | Protein: 24 g | Fat: 60 g | Saturated Fat: 36 g | Cholesterol: 156 mg | Sodium: 3160 mg | Potassium: 1516 mg | Fiber: 4 g | Sugar: 28 g | Vitamin A: 2920 IU | Vitamin C: 15.2 mg | Calcium: 548 mg | Iron: 3.2 mg
FAQ
- Can I use non-organic celery for this soup?
- While you can use non-organic celery, it’s recommended to choose organic for the best flavor. Organic celery tends to have a stronger, more distinct taste compared to the often bland, water-like flavor of non-organic celery.
- How can I make the soup richer?
- To achieve a richer flavor, substitute half of the milk with cream. This will add a creamy texture and enhance the overall taste of the soup.
- What if I want to use this soup as a base for other recipes?
- This soup is a perfect substitute for canned condensed cream of celery soup in recipes. If your recipe calls for undiluted soup, you can make a more concentrated version by reducing the liquid and flour by half, making it thicker and more flavorful.
- How long can the soup be stored?
- When stored in the refrigerator, this homemade cream of celery soup will last for 3-4 days. It’s convenient to make in advance when planning to use it as a base for other dishes.
- What is a good Dutch oven to use for this recipe?
- A Dutch oven is ideal for this recipe as it ensures even heating and flavor retention. A budget-friendly option is the Lodge 6-quart Dutch oven, or for a higher-end choice, consider the Le Creuset model.
Tips
- Choose Fresh Organic Celery: For the best flavor, use fresh, organic celery. Non-organic celery can often taste bland, so opt for organic produce from your local market for a more robust taste.
- Consider Using Cream: For a richer soup, substitute part of the milk with cream. This will enhance the flavor and texture, making the soup more indulgent.
- Avoid Flour Clumping: When adding flour to the soup, stir immediately to prevent clumping. This will ensure a smooth, creamy texture throughout.
- Customize the Consistency: If you’re using this soup as a base for other recipes that require undiluted canned soup, reduce the liquid and flour quantities for a thicker, more concentrated version.
Equipment
- Dutch Oven: The recipe specifically recommends using a Dutch oven for even heating and flavor sealing. Options mentioned include a 6-quart Lodge Dutch oven or a Le Creuset Dutch oven.
