Cream of Celery Soup
This creamy celery soup is full of rich flavor, blended smooth with leeks, garlic, and white beans for extra creaminess—an easy, cozy recipe done in 30 minutes.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 servings
- Category: Soup
- Method: Stovetop, Blended
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 tablespoons butter
8 celery ribs, diced
1 large leek, diced (white and light green parts only)
1 medium white onion, diced
4 large cloves garlic, minced
4 cups vegetable broth
2 bay leaves
1 (15-ounce) can Great Northern beans, drained and rinsed
1/3 to 1/2 cup heavy cream
1 to 2 tablespoons freshly squeezed lemon juice
Fine sea salt and freshly cracked black pepper, to taste
Optional garnish: fresh chives
Instructions
Sauté the vegetables: In a large stockpot, melt butter over medium-high heat. Add celery, leek, and onion. Cook 6–8 minutes until mostly softened. Add garlic and cook 2 more minutes.
Simmer: Pour in vegetable broth, add bay leaves and beans, and stir. Bring to a simmer, then reduce heat to low. Cover and simmer for 10 minutes or until celery is tender.
Blend: Discard bay leaves. Add ¼ cup cream and 1 tablespoon lemon juice. Use an immersion blender to purée until smooth.
Season: Adjust seasoning with more cream, lemon juice, salt, and pepper to taste.
Serve: Serve warm, garnished with fresh chives and cracked pepper if desired.
Notes
You can substitute cannellini beans for Great Northern beans.
For a dairy-free version, use olive oil instead of butter and a non-dairy cream substitute.
Store leftovers in the fridge for up to 4 days or freeze for later.
Find it online: http://elladishes.com/cream-of-celery-soup/
