Cream of Celery Soup with Madeira Wine

★★★★★ 1 Review
EmilyJo avatar
By Jo Zimny
from Ithaca, NY

The Medeira adds a whole new depth of flavor to this soup. I also add a can of organic coconut milk to it after it's done cooking.

serves 4-6
prep time 15 Min
cook time 25 Min


  • 1 lb
    fresh celery stocks
  • 1 md
    yukon gold potato
  • 2 Tbsp
    coconut oil
  • 1 md
    sweet onion roughly chopped
  • 1 lg
    clove garlic, smashed and chopped
  • 4 oz
    madeira wine
  • 1 qt
    chicken stock
  • celtic seasalt to taste
  • fresh white pepper to taste
  • 1-13.5 oz
    can organic coconut milk

How To Make

  • 1
    Cut the celery stocks in the same size pieces, about 1" or so. Try to get them the same size to ensure even cooking.
  • 2
    Cut up the Yukon Gold potato approx. the same size as the celery.
  • 3
    In a heavy-bottomed pot heat the coconut oil over low-medium heat.
  • 4
    Add the chopped onion, garlic and celery and cook for about 2-3 minutes or until the onion is transucent. Stir continuously so it won't burn.
  • 5
    Add in the Madeira wine and cook for another minute or two, until the wine reduces to half (1/4 cup). Don't worry about this if you can't judge, just follow the times.
  • 6
    Add the soup stock and potato and increase the heat to medium-high and simmer the soup for 15 minutes or until the celery and potato is soft enough to pierce with a fork. But don't let it get mushy.
  • 7
    Remove from the heat and let it sit for a bit to cool. You can either puree this in batches in a blender or do as I did and use a stick blender and puree the veggies right in the pot. It's easier.
  • 8
    Add the coconut milk to the cooled soup and puree it again with the stick blender or a small hand mixer. It will ensure the coconut milk will be well mixed into the soup.
  • 9
    Season with the salt and pepper if you like and add some toasted croutons for some added flavor.
  • 10
    Serve warm or at room temperature.
  • 11
    Note: You can add rice as an alternative to the potato if you like. Just substitute 1/3 cup of uncooked rice to the soup and cook until the rice is soft.
  • 12

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