Cream of Celery Soup
- Ready In:
- in a large dutch oven, saute onion til translucent.
- add garlic and saute just a couple minutes.
- add the rest of the ingredients and cook 20 minutes or until potatoes are soft.
- puree ingredients with a stick blender
- add water or milk to thin (or cream if you wish!).
Questions & Replies
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Made this recipe using a homemade veggie broth as well as lemon pepper for the usual S&P! Also used buttermilk instead of either of the 2 alternatives & was very pleased with the results! This will make a nice addition to my soup selections! Thanks for sharing! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]
What a nice soup and another way to use my kefir. I am not a huge fan of cooked celery, but as this was blended, I did not have the texture issues that put me off. And I do find myself with sad-looking celery from time to time. I did find that the color was a bit unappetizing, so as I was blending the hot mix with my stick blender, I threw in a some fresh spinach leaves I happened to have, and they added a nicer base color plus some flecks. The kefir added a very nice tanginess that I appreciated.
This was really good! I must give my review with the qualifier that I started in to the recipe thinking I had enough celery, but I didn't. I increased the diced potatoes - so I suppose it might more correctly have been a Cream of Potato Soup, but I wanted to affirm that this simple recipe is really quite tasty and tangy and delicious. I, in fact, was so happy to use up some of my homemade kefir and find another use for it! (If you don't know about this extremely healthy yogurt-like drink packed with probiotics and good bacteria that are even more powerful and aggressive than the ones in yogurt, find someone with some extra "grains" (the starter) that will share with you. It's as easy as making a cup of tea!) Thanks for this recipe!<br/><br/>**Update** Just made this again and enjoyed it just as much. Even my son, who does not like celery!, liked it and ate seconds!!
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I love old fashioned cooking; as traditional as you can get. Also, I tend to care more about nutrition than flavor; although my DH cares more about restaurant-quality-flavor than nutrition. So my recipes are likely to be a nice blend of both (Of course the traditional recipes have a tendency to have amazing flavor AND nutrition anyway!) Also, I am willing to do the extra work that releases the most nutrition in a recipe, so mine will not necessarily be the easiest recipes. On the other hand, I'm a freak for efficiency, so you can bet I'll find the simplest way to capture it all.