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Soups & stews

Cream of Celery Soup
Cream of celery soup might sound like some salty goo your grandmother dumped out of a can to coat a piece of chicken back in the sixties, but trust us. When you make your own celery soup from scratch, you'll find it to be not only dead simple, but also worth the effort and worth repeating. Even the member of our tasting team who doesn't understand the point of celery liked this soup. 
1 Tbsp. olive oil
4 celery ribs, chopped
1 small Russet potato, peeled and diced
1 small onion, chopped
1 tsp. sugar
1/2 tsp. dried sage
Pinch salt
1 1/2 cup low-sodium chicken broth
3 Tbsp. 2% milk
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Cream of Celery Soup

Cream of Celery Soup

Cream of Celery Soup
Two Stars Guiding Stars
  • Servings:2 (412 g)
  • Prep Time:15 minutes
  • Cook Time:30 minutes
1. Heat oil in medium saucepan over medium-low heat. Add celery, potato, onion, sugar, sage and salt. Cover and cook until celery and onion are soft, 12-15 minutes.
2. Stir in broth and simmer until potato is soft, 10-15 minutes.
3. Puree with an immersion blender until smooth. Stir in milk and return to a simmer before serving hot.