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Celery Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Finding a way to use up a vegetable I don't prefer as a 'stand alone' item, I came up with this soup. It's delicious.

Finding a way to use up a vegetable I don't prefer as a 'stand alone' item, I came up with this soup. It's delicious.

Ingredients

Serves: 4

Metric Cups
  • 1 bunch celery (dark leaves removed)
  • 2 medium potatoes (peeled and quartered)
  • 1 onion (skinned, quartered)
  • 1 tablespoon oil
  • 1 litre chicken stock (salt reduced)
  • 250 millilitres cream
  • salt (seasoning to taste)
  • pepper (seasoning to taste)
  • 1 bunch celery (dark leaves removed)
  • 2 medium potatoes (peeled and quartered)
  • 1 onion (skinned, quartered)
  • 1 tablespoon oil
  • 1⅘ pints chicken broth (salt reduced)
  • 9 fluid ounce cream
  • salt (seasoning to taste)
  • pepper (seasoning to taste)

Method

Celery Soup is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cut the celery in large dice. Put the celery and onion in a food processor and process until well chopped. You want to ensure there aren't any stringy bits in the finished soup.
  • In a large pot, heat oil and add pulverised celery and onion, saute for a few minutes until celery is bright green. Add the potato, stock and seasonings.
  • Bring to boil, reduce heat to simmer, and cook for about 20 minutes or until potato is breaking up. Using a stab blender or goblet blender, puree the soup until smooth. Return to pot, add cream and heat, but do not boil, taste and adjust seasonings in need.
  • Cut the celery in large dice. Put the celery and onion in a food processor and process until well chopped. You want to ensure there aren't any stringy bits in the finished soup.
  • In a large pot, heat oil and add pulverised celery and onion, saute for a few minutes until celery is bright green. Add the potato, stock and seasonings.
  • Bring to boil, reduce heat to simmer, and cook for about 20 minutes or until potato is breaking up. Using a stab blender or goblet blender, puree the soup until smooth. Return to pot, add cream and heat, but do not boil, taste and adjust seasonings in need.
  • Tell us what you think

    What 5 Others have said

    • This is a great recipe - quick and simple and very tasty. It's still very tasty without adding cream and depends on your preference. Thanks for adding this recipe.

      Posted by minnie2902 on 21st February 2016
    • I have made lots of different celery soups from other chefs recipies but yours is the best. I love your celery soup. It's easy to make and it has great flavour. Thank you for your recipie x

      Posted by Knittingnanny on 8th September 2015
    • Tried this in my new Vitamix - Gorgeous it was too! I substituted the cream for milk to save a few calories but still lovely.

      Posted by Tweedy37 on 15th October 2014
    • Very simple to make and delicious. I substituted the potatoes for half a celeriac which I had hanging about in the fridge.

      Posted by dabhand on 25th August 2014
    • This is the first time I have tried this soup, it was so simple to make and so tasty

      Posted by TonyE on 19th October 2013
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