Cream of Celery Soup
This cream of celery soup is comforting and so easy to make. Made from an entire bunch of celery, the soup is filled with celery flavor. Ready in only 30 minutes!
Ingredients
- 3 tablespoons butter
- 1 large bunch or 2 smaller bunches celery (chopped)
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon flour
- 4 cups chicken stock (I used Better than bouillon roasted chicken base)
- 2 bay leaves
- ⅓ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1-2 teaspoons lemon juice (optional)
Instructions
- In a large pot, melt the butter over high heat. Add the onions and ⅔ of the celery and cook for 6-7 minutes until softened. Reduce the heat to medium. Add the garlic and cook for another 1 minute.
- Add the flour and stir until evenly coated. Add the chicken stock and bay leaves. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 10 minutes.
- Remove the bay leaves and use an immersion blender to puree the soup.
- Add the remaining celery and cook for another 5 minutes until the celery is softened.
- Stir in the heavy cream, salt, and black pepper. Taste for seasoning and add more salt and pepper as needed. Optionally stir in 1-2 teaspoons of lemon juice. Enjoy!
Nutrition
Calories: 170kcalCarbohydrates: 10gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 35mgSodium: 666mgPotassium: 230mgFiber: 1gSugar: 4gVitamin A: 379IUVitamin C: 3mgCalcium: 25mgIron: 1mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!