Cream of Celery Soup

Celery is a vegetable that, I think, is often underestimated. It is surprisingly good for you; regular consumption may reduce inflammation markers. It may naturally lower your blood pressure, reducing the strain on your heart.  Eating it daily, as I do, provides you with a steady supply of vitamin K that supports bone density and strength. Imagine! All of these benefits, and it’s relatively low in cost as well.

When the late Mr. O-P and I were working in Dublin, we would take an early afternoon break to meet up at a local pub for lunch. It became our favorite dining spot not only because the food was quite good, but also because of the fascinating characters that we would run into along the way. One thing of theirs that I particularly liked was the cream of celery soup. I would get a cup of that as often as possible, vowing to try to replicate the recipe when we got home. One day I asked Mr. O-P if he would like to taste it. He did. I asked him how he liked it, and he said (I could not believe this response), “It sets my teeth on edge.” I grappled with that comment, I can tell you. I don’t think I have ever eaten anything that has actually set my teeth on edge. Suffice it to say, I never pursued my interest in replicating that recipe. Now that I’m on my own, and inspired by a recipe that I saw in The Cozy Christmas Cookbook, I decided to give it a shot. Am I ever pleased with the results! This is warm, soothing, and delicately delicious.

Cream of Celery Soup
Inspired by The Cozy Christmas Cookbook

¼ c. butter
1 large head celery, washed and thinly sliced
2 6-oz. pkgs. Melissa’s cleaned and sliced leeks
2 small Melissa’s celeriac bulbs (about 10 oz. total after peeling)
½ lb. Melissa’s baby Dutch yellow potatoes, halved
4 cloves garlic, minced
4 c. vegetable broth
½ c. chopped fresh parsley, plus more to garnish
2 c. half ‘n half
½ t. sea salt
½ t. freshly ground black pepper

Melt the butter in a large Dutch oven over medium heat. Add celery, leek, celeriac (a.k.a. celery root), and potatoes. Sauté for 10 minutes, stirring frequently, until softened and lightly caramelized.

Add the garlic; stir for 30 seconds.

Add the broth, and turn up the heat. Bring to a boil, lower the heat a simmer, and cook for 15 more minutes until the celery and potatoes are fork tender. Add parsley and stir to incorporate.

Using an immersion blender, blend the soup until creamy. Stir in half-and-half. Season to taste with salt and pepper.

Serve immediately garnished with slices of fresh celery, and chopped parsley.

As an Amazon Associate I earn from qualifying purchases.