Friday, May 13, 2016

Creamy Celery Soup

Me: Casually checks blog to see when I last posted an entry.
Blog loads: Sunday, January 17, 2016

I must have slipped into a late winter hibernation, because I’m not quite sure how I let four months go by sans blog post. (Well, maybe I can. Let’s admit it; I’m pretty flaky about this whole blog thing.) But I’ve been cooking up a storm since then; and I’ve got photographic evidence to prove it. The husband and I have spent quite a bit of time in the kitchen together lately, which is always a relaxing way to wind down after a busy day in the office – glass of wine in hand, please.

This celery soup is a result of one of those evenings of culinary collaboration, in large part because it involves celery root – also known as celeriac – and I cannot, for the life of me, seem to be able to work with that vegetable without making a mess of things. He deftly removes the knobbly outer layer and slices through the remaining root with ease, neither of which I can do with much grace. I take to the chopping celery and onion and, though there were a few allium-induced tears, sigh contentedly and take a sip of rosé – because I’m starting rosé season early this year. :)

This recipe is based on a recipe published by Bon Appétit in September of 2014, which you can find here.  I cut back on the butter, and swapped in the celery root in place of potato; I figured it would help to enhance the celery flavor and, quite frankly, it’s what I had on hand. I’m flexible with the herbs too – I couldn’t find fresh dill, so I used parsley and topped the whole thing with a few celery leaves. Chives and lovage would be lovely herbal options as well.

Creamy Celery Soup
Serves 4-6
Click here for a printable recipe

1 bunch of celery, chopped with leaves reserved
1 medium-sized celery root, cut to ½” dice
2 T. unsalted butter
1 t. olive oil
3 c. low-sodium chicken or vegetable broth
1/4 c. fresh herbs: Dill, parsley, chives, or lovage would all be nice options
1/3 c. heavy cream
Salt & Pepper (white pepper would be nice if you have it)

Add the butter and olive oil to a medium saucepan over medium heat until butter is melted. Add the celery root and cook 5 minutes, until it starts to soften; then, add the celery, onion, and a pinch of salt and cook another 8-10 minutes, until the onion is translucent. Add the chicken or vegetable broth and cook until the celery root is tender, 10-12 minutes. Add the herbs, and puree with an immersion blender, or transfer to a blender carafe and blend until very smooth. For an especially smooth soup, strain the soup back into the saucepan through a fine mesh sieve (I skipped this step because I didn’t want to dirty another dish – I’d say it’s definitely optional). Stir in the cream, and season to taste with salt and pepper. Top with a few celery leaves and serve.

P.S. I have an inclination this soup would also be delicious served chilled. Will update this post if I ever try it out!


  1. Sounds delicious and healthy!! Glad to see you decided to start sharing your creativeness on your blog again. :-)

  2. Sounds delicious and healthy!! Glad to see you decided to start sharing your creativeness on your blog again. :-)

  3. Oh, this sounds wonderful! I think your suggestion of lovage is brilliant, one of those remarkably flavorful herbs that are so hard to find at the market. And it being July, this would be just as delicious chilled and maybe served with a swirl of sour cream?