Creamy Celery Soup



I’m watching the first snow fall of the year as I post this recipe and nothing is more comforting on a day like this than a creamy bowl of soup!

Creamy Celery Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 8 tbsp. grass-fed butter
  • 1½ lbs. celery ribs, chopped
  • 1 lb. yukon gold potatoes, peeled and chopped
  • 1 large yellow onion, chopped
  • 2 cups chicken stock
  • 3 cups water
  • 1 bay leaf
  • 1 cup organic heavy cream
  • Salt and pepper to taste
  • Fresh basil ribbons for garnish
  • Dash of paprika
  1. In a large soup pot, melt butter over medium heat. Add celery, onion, and potatoes. Cook until soft (about 8 - 10 minutes).
  2. Add chicken stock, water and bay leaf and bring to a boil. Cover, reduce heat to low and simmer 15 minutes.
  3. Remove bay leaf and carefully puree with an immersion blender, or an upright blender (in batches) until creamy.
  4. Return soup to pot and stir in cream, and salt and pepper to taste.
  5. Garnish with basil ribbons and a dash of paprika.


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