Cream of Celery Soup

Francine Lizotte


Definitely different from others, this soup is another way to enjoy celery. It can be served hot or chilled.


☆☆☆☆☆ 0 votes

8 servings
10 Min
20 Min
Stove Top


  • 4 Tbsp
    (1/4 cup) butter
  • 2 c
    leeks, washed and sliced
  • 1 c
    white onions, chopped
  • 5 c
    celery, diced
  • 1 c
    (8 oz) sliced water chestnuts
  • ·
    ground himalayan sea salt
  • 2 large
    cloves garlic, pressed
  • 1/3 c
    unbleached all-purpose flour
  • 4 c
    low-sodium chicken broth
  • 1 tsp
    celery salt
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1/8 tsp
    cayenne pepper, or to taste
  • 2 Tbsp
    freshly squeezed lemon juice
  • 1/2 c
    35% heavy cream, plus more for garnish
  • ·
    celery leaves, for garnish

How to Make Cream of Celery Soup


  1. In a Dutch oven over medium heat, add butter and when melted and it starts sizzling, throw in leeks, white onions, celery and water chestnuts. Sprinkle on some salt to help sweat the vegetables, stir well, and cover for 2 minutes. Stir again and cover for an additional 2 minutes.
  2. Uncover and add pressed garlic; sauté for 1 minute. Add flour and stir to coat before pouring chicken broth; season with celery salt, black pepper, cayenne pepper and lemon juice. Stir and bring the mixture to a boil. Reduce heat to medium-low and let it simmer for 5 minutes.
  3. Using an immersion blender, process to your liking; smooth or with little chunks in it. Stir in heavy cream; taste and adjust if necessary. Spoon soup in warm bowls, drizzle on some heavy cream and garnish with celery leaves. Serves 8
  4. To view this recipe on YouTube, click on this link >>>>

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