{ Cream of Celery Soup }

Mmmm, who knew it was possible to have summery freshness and cozy comfort all in the same bowl? This soup not only boasts full flavours of the garden, it is a deliciously satisfying combination. Onions, garlic, leeks, celery, broth… all kinds of fantastic aromas filled the house as I stirred a pot of this over the stove for our supper the other night. Every person who entered the house as it was cooking sniffed the air and reported how wonderful everything smelled…

A lot of love and care goes into growing each one of those tasty veggies here on the farm. There is truly nothing you can buy at the store that compares with garden fresh celery that is in season though. Like a vine ripen tomato, locally grown celery right from the garden is quite unlike anything you’ve had before. We are certainly proud to grow this item and send it home to our CSA member tables throughout the summer. And this soup recipe– with the Celery Leaf + Herb oil drizzled over top– just takes the produce to a whole new level again!

Thank you once more to Edmonton food blogger Jessica Musslewhite of MUSHROOMS & THYME blog for yet another delicious recipe featuring our tasty garden veggies! The whole lot of us over here in the family practically licked our bowls clean with this one. I hope you all enjoy too!

Print Recipe

Cream of Celery Soup

Ingredients

  • 6 stalks celery, diced (keep a handful of leaves for garnish)
  • 4 cups chicken or vegetable broth
  • 3 tbsp flour
  • 3 tbsp butter
  • 2 small garden leeks, trimmed and diced
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1/4 cup creme fraiche or sour cream
  • Salt and pepper to taste

Garnish Ideas:

  • Celery leaves
  • Chives
  • Pea tendrils
  • Toasted slivered almonds
  • Edible flowers like nastartium
  • Celery leaf & herb oil (recipe below)

Celery Leaf & Herb Oil

  • 1 cup celery leaves
  • 1/2 cup parsley
  • 1/2 cup olive oil
  • Salt and pepper to taste

Instructions

  • In a large pot, on medium heat, melt butter. Add celery, leeks, onion and garlic and sauté for 10 minutes until vegetables are translucent.
  • Add flour and stir for another 2 minutes. Add broth a simmer for 15-20 minutes.
  • Using a hand mixer, puree the soup until desired consistency. Stir in crème fraiche or sour cream and cook on low heat for another 2-5 minutes. Serve hot with garnishes of liking.

To make the Celery Leaf & Herb Oil:

  • Blanch leaves and herbs for 30 seconds and immediate place in an ice bath. Drain and pure in a blender with ½ cup olive oil and salt and pepper. Strain and store in the fridge for up to a week.