Name: Cream of Celery Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4-6 serving(s)
Ingredients: 1/2 onion, chopped; 1 -2 clove garlic, chopped; 1 tablespoon oil; 4 cups broth; 2 medium potatoes, diced; 1/2 bunch celery, diced; 1/4 teaspoon celery seed; 1/4 head cabbage, chopped (optional); 1 1/2 teaspoons salt; 1 dash pepper, to taste; 1/4 cup finely chopped parsley or 1/4 cup celery leaves; 1/4 teaspoon paprika; 2 cups whole milk or 2 cups more broth

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Recipe by Julesong

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A tasty recipe from "The Brimming Basket," the newsletter of the Pike Place Market Basket CSA. It was adapted from "The New Laurel's Kitchen."

Ready In:: 35mins
Serves:
Units:

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ingredients

¹⁄₂ onion, chopped
1 -2 clove garlic, chopped
1 tablespoon oil
4 cups broth
2 medium potatoes, diced
¹⁄₂ bunch celery, diced
¹⁄₄ teaspoon celery seed
¹⁄₄ head cabbage, chopped (optional)
1 ¹⁄₂ teaspoons salt
1 dash pepper, to taste
¹⁄₄ cup finely chopped parsley or 1/4 cup celery leaves
¹⁄₄ teaspoon paprika
2 cups whole milk or 2 cups more broth

directions

In a large heavy pot over medium heat, sauté the onion and garlic in oil until soft, about 5 to 7 minutes.
Add the broth and bring to a boil.
Add the potatoes, celery, and celery seed, cover, and simmer for 10 to 15 minutes until the potatoes are completely softened.
If using cabbage, add it now and cook for 5 additional minutes.
Transfer half of the soup mixture to a blender or food processor, and whir until pureed.
Pour puree back into the pot and add the salt, pepper, parsley or celery leaves, paprika, and milk and simmer for 5 minutes.
Note: also good with a couple of tablespoons chopped basil added, and with Parmesan shavings as garnish.

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RECIPE MADE WITH LOVE BY

@Julesong

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@Julesong

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"A tasty recipe from "The Brimming Basket," the newsletter of the Pike Place Market Basket CSA. It was adapted from "The New Laurel's Kitchen.""

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review by earthtocaroline

6/2/2016

I made the recipe as written and even had celery root on hand! I found the soup to be lacking in flavor and wouldn't make again.

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review by jmdupree57

1/20/2011

this was yummy! I did use cabbage but next time I will use half and half in place of the milk. Thank you!

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photo by Parsley

12/31/2008

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review by Parsley

12/31/2008

Loved it! It was hearty and filling without being high in fat. I did use the optional cabbage. For the milk, I used fat free half and half. All the celery and the leaves gave it a great flavor. Partially pureeing made it a little thick, which was nice. Thanx for a wonderful soup!

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review by Marsha D.

11/30/2006

Delicious soup. I made a few changes I used 2 cups of water with 5 chicken bouillon cubes and 1/2 cup whipping cream and 1/2 cup milk, didn't use the cabbage and I added 3 1/2 Tbs. of flour to make it cream up. I used this recipe with Recipe #173866. We had one delicious dinner! Thanks for sharing this recipe.

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