Creamy and Light Celery Soup

Soup season is upon us! Well, if you a massive soup fan like I am that is. Often I'll simply roast any spare vegetables I have in the pantry and fridge, blend them together with some stock or cream and call it a day.  When developing this recipe, I had to deal with a sizable amount of leftover celery. [I hate when recipes call for such a minuscule amount of an ingredient and then I'm left with a hoard of something I don't really care for in my fridge!] I'm personally not a fan of the fibrous, ribbed vegetable in its raw form, but I'm always surprised how well it transforms when cooked, particularly in a soup.

Creamy + Light Celery Soup

  • 1 bunch of celery, base trimmed, leaves reserved and ribs chopped
  • 1 yellow onion, diced
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 tablespoon extra virgin olive oil [for garnish, optional]
  • 1 tablespoon thyme, finely minced
  • 1 teaspoon rosemary, finely minced
  • Kosher salt and fresh ground pepper, to taste
  • 1 cup white wine [I like to use Chardonnay or Savignon Blanc]
  • 2-2.5 cups chicken stock 
  • 1 cup water
  • 1 large russet potato, peeled and diced
  1. Rinse and drain chopped celery
  2. In a large pot, heat olive oil over medium heat.
  3. Cook onions and shallots for two minutes until translucent.
  4. Add garlic, celery, herbs, salt and pepper and sauté for five minutes, stirring occasionally
  5. Add wine, scraping up any bits from the bottom of the pan and cook for two minutes until the wine evaporates
  6. Add potato, most of the celery leaves [leave some out for garnish] and liquids, cover and bring to a boil.
  7. Reduce heat and simmer for 10-15 minutes until potatoes are fork tender.
  8. Taste the broth and season additionally if necessary
  9. Transfer everything to a blender, making sure not to only fill the blender only 2/3 of the way and pulse until blended [don't over blend as potatoes can get gummy when over processed!]
  10. Serve and garnish with a drizzle of extra virgin olive oil, salt, pepper and a celery leaf

This soup is surprisingly light considering how rich and luxuriously creamy it tastes.  A good blender does wonders for a soup like this, but any blender will work as long as you work in small batches. If you wanted to make this truly decadent, I might add a quarter to half cup of heavy cream, but I try and only reserve such riches for special occasions.  A simple celery soup like this is quite warm and comforting as the nights begin to cool down.