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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.