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.

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Cream of Celery Soup

Years ago when my husband and I were in Dublin for a literary conference, I spent my days sightseeing and shopping while he was involved in egg-heady talks.  Every day though we’d meet for lunch (our big meal of the day) at O’Neill’s Pub on Suffolk Street.  He'd pretty much order the same thing, but I tried to get something different each day.  On one happy occasion I ordered a bowl of cream of celery soup.  It was delicious, surely the very best that I’d ever tasted.  I picked up his spoon, scooped up some of the soup and told him that he simply must try it.  Obediently, he did.  Then he looked at me with wary eyes and said, “It sort of sets my teeth on edge.”  How deflating!  I loved it and decided then and there that I was going to find a recipe that replicated it.  No hurry now, since only one of us would be eating it, but my quest quietly continued.

I have finally found it thanks to my rummaging through an old (December 1995) issue of Bon Appétit.  The secret, it seems, to an intensely flavorful and creamy celery soup is celeriac, a.k.a. celery root, and this recipe makes good use of it. There is just no way to photograph the creamy delicious of this unassuming little bowl of soup, you’ll just have to try it for yourself.  Equally good when consumed hot or chilled, you can make a vegetarian variety by substituting the chicken stock for vegetable stock.  The garnish I used here is a few leaves I plucked off of one of the celery plants that I have growing in my container garden on the back deck.

Cream of Celery Soup

2 tablespoons (1/4 stick) butter

5 cups chopped celery
2 medium onions, chopped
1 1-pound celery root, peeled, cut into 1-inch pieces
1 10-ounce russet potato, peeled, cut into 1 1/2-inch pieces
2 garlic cloves, peeled
1 teaspoon celery salt
2 14 1/2-ounce cans (or more) low-salt chicken broth
1 cup whipping cream

Melt butter in heavy large saucepan over medium heat. Add celery and onions. Cover and cook until very tender, stirring occasionally, about 20 minutes. Stir in celery root, potato, garlic and celery salt. Add 2 cans broth; cover and simmer until all vegetables are very tender, about 30 minutes. Puree in blender in batches. (Can be made 1 day ahead. Cover and chill.)

Pour soup into large saucepan. Add cream; bring to simmer, stirring often. Thin with more broth if necessary. Season with salt and pepper. Ladle into bowls.

This post is linked to:

On the Menu Monday

Try a New Recipe Tuesday

Seasonal Sunday