Kat’s Two-Celery Soup

two celery soup

We are experiencing veggie overload over here – when you open the fridge, no matter what direction you  look, you see veggies. We’ve been eating all the lettuce and sprouts we can get our hands on, but I have been so busy lately that I haven’t had any time to do anything with those veggies that take more time – the celeriac, for starters.

Celeriac is a root I love to cook with. It’s a great addition to mixed roasted veggies, sliced thin in veggie gratin, or in a garlic-y potato mash (like on t-day). I even threw it into a yummy Root Vegetable Soup once, along with that elusive parsley root.

I had seen this recipe for celery soup on Food52 a little while back, and filed it away mentally for a rainy day activity – well, they announced yesterday that today would be a snow day (in preparation for the impending doom of Snow Storm Vulcan — see us? We are in that lovely portion of purple where the snow can’t get any deeper). So I decided that last night would be the perfect time for a little culinary therapy.

And man, did I cook…. I made vegetable gratin, mixed root vegetable puree, and the most delicious two celery soup. I didn’t follow the recipe (surprise, surprise), but used it as sort of a jumping-off point to get me thinking about celery and soup as one idea. My soup came out better than I could have dreamed – it was savory, complex and with the perfectly silken texture we soup-makers dream of. I made just enough for me to have two bowls last night and two bowls today. My husband isn’t a soup person, so there’s no need to apologize for not sharing here. I suppose that if there had been other soup-lovers around, it could have served 4 people, but alas, I was all alone in soup heaven.

Here’s how to make it:

Kat’s Two-Celery Soup (makes 4 servings)

  • 1 Tbsp olive oil
  • 1 medium shallot, roughly chopped
  • 3 ribs celery, roughly chopped
  • 1/2 large bulb celeriac, roughly chopped (about 1 1/2 cups)
  • 1 tsp salt (I used pink Himalayan, but anything would be ok here)
  • 4 cups chicken stock (or 4 cups of water & 1 stock cube/packet)
  • 1 Tbsp butter or margarine
  • 2 Tbsp cream (heavy or light – your choice)
  1. In a medium sauce pan, heat olive oil on medium heat.
  2. Toss in shallot, celery, and celery root. Stir to coat in olive oil.
  3. After 3-4 minutes, sprinkle the salt over the veggies and stir to coat.
  4. Let it go about 8-10 minutes, stirring every minute or so, until there are little bits of caramelized brown goodness.
  5. Add the chicken stock – I know it sounds like a lot but its going to get more concentrated as it cooks.
  6. Bring it up to a bubble and turn the heat down to low.
  7. Let it bubble away gently until everything is tender and you can’t stand how good your kitchen smells – about an hour.
  8. Take it off the heat, and whiz it all together with your stick blender.
  9. Gently swirl in the butter and the cream.
  10. Ladle it into a bowl and enjoy – this type of soup just begs for a little toast. You can top it with a swirl of extra cream if you’re feeling particularly artistic. 

If you’re a celery person, this soup will put you straight into celery heaven. If you’re not, you just might begin to love celery after all.

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Kat Salemno

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