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Pioneer Woman Cream of Celery Soup

Pioneer Woman Cream of Celery Soup - recipe card
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A velvety, comforting soup with the fresh, aromatic flavor of celery, enriched with cream and a hint of garlic. It’s a simple yet elegant starter or light meal, with a smooth texture and a warm, savory depth.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 2 pounds celery (about 1 large bunch), trimmed and sliced into 1/4-inch pieces (reserve some leaves for garnish)
  • 1/4 cup all-purpose flour
  • 4 cups vegetable broth, low sodium
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon ground nutmeg (optional, for depth)
  • 1 bay leaf
  • 2 tablespoons fresh chives, chopped (for garnish)
  • 1/4 cup celery leaves (from the reserved bunch, for garnish)

Instructions

  1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring frequently, until the onion turns translucent and soft, about 3-4 minutes, without letting it brown.
  2. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly. The garlic should be aromatic but not browned, as burning it will add bitterness.
  3. Add the sliced celery and cook over medium heat, stirring occasionally, for 8-10 minutes. The celery should soften and begin to release its moisture, but retain a slight crunch; do not let it brown, just sweat the vegetables.
  4. Sprinkle the flour over the vegetables and stir to coat everything evenly. Cook the flour for 1-2 minutes, stirring constantly, until the raw flour smell disappears. This roux will thicken the soup, but do not let it darken.
  5. Slowly pour in the vegetable broth while stirring, scraping up any browned bits from the bottom of the pot. Add the bay leaf, salt, and pepper. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low and cover.
  6. Simmer the soup gently for 15 minutes, or until the celery is very tender and easily pierced with a fork. The liquid should be slightly thickened from the flour, and the flavors should meld together.
  7. Remove the bay leaf and discard it. Use an immersion blender directly in the pot to puree the soup until completely smooth. If using a countertop blender, let the soup cool slightly, then blend in batches (never fill more than halfway), venting the lid to allow steam to escape.
  8. After blending, return the soup to the pot (if needed) and place over low heat. Stir in the whole milk and heavy cream, and add the nutmeg if using. Heat gently, stirring often, until the soup is hot and steaming—do not boil, as the cream may curdle.
  9. Taste the soup and adjust seasoning with additional salt and pepper if needed. For a thinner soup, add more broth or milk, one tablespoon at a time, until desired consistency is reached.
  10. Ladle the soup into four bowls. Garnish each with a sprinkle of chopped chives and celery leaves. Serve hot, with crusty bread or crackers if desired.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Freezing: Freeze in a freezer-safe container for up to 3 months; thaw in the refrigerator overnight. Reheating: Gently reheat on the stovetop over low heat, stirring frequently, adding a splash of broth or milk to thin if needed. Do not microwave on high, as the cream can separate; if microwaving, use 50% power and stir every 30 seconds.

Nutrition

Keywords: cream of celery soup, celery soup, creamy soup, American comfort food, vegetarian soup, homemade soup, easy soup recipe, starter, light meal, celery recipe

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-cream-of-celery-soup/