Soup Season is coming. Cream of Celery Soup is an easy recipe to start off the season as the weather cools down. Ok, this week is still warm here in NC, but the cool weather is coming. Save the condensed stuff in a can for your casseroles and crockpot meals. Make this soup for a lunch option during the work week or as a light dinner.
Cream of Celery Soup
“Cream of” soups have their place and intention. They typically come out of a can and are condensed. Rarely, do I ever use them as a soup. As I said before, they are used in casseroles and crockpot recipes and I’m guessing I share these popular uses with many home cooks across the country.
Here are some reasons for making homemade cream of celery soup so the canned stuff can be used for what it was intended for.
- It uses simple ingredients you already have at home.
- It comes together in about 30 minutes.
- It’s inexpensive and costs around $5.00 or less to make.
- With an immersion blender puréeing the soup is a breeze.
- Cream of Celery Soup uses the entire head of celery, from the leaves to the inner ribs that usually end up discarded.
- The soup is gluten free.
- Like any soup, leftovers always taste better.
Tips for Keeping Celery Fresh
Storing Celery – Wrap celery in aluminum foil. Like many fruits and vegetables, celery releases ethylene gas. Keeping celery in the plastic bag you brought it home in traps the gas, causing the celery to spoil faster. Foil allows the ethylene gas to escape keeping celery fresh and crisp longer.
Storing Celery Stalks – For celery stalks not attached to the root, wrap the celery in damp paper towels. Put the celery into a zip top bag and store in the refrigerator.
Wilted Celery – For celery that’s wilting, cut off the bottom ends of the stalks. Then, place the stalks in a container, such as a glass or pitcher, with some water. The celery draws the water into itself and firms up again in a few hours. Use the celery within a couple days after rejuvenating it.
More Gluten Free Soups
Here are some other Gluten Free Soups to enjoy
Sausage Lentil and Kale Soup – A hearty soup that won’t leave you hungry.
Instant Pot Black Bean Soup – The Instant Pot makes quick work of this soup because you don’t have to soak the beans.
Egg Roll Soup – This Healthy Gluten Free Soup puts all the flavors you love in an egg roll without the wrapper.
Zuppa Toscana – Make this Olive Garden copy cat at home. It’s easy and better than the restaurant version.
Cream of Celery Soup and Tips for Keeping Celery Crisp
Ingredients
- 1 Stick of Butter
- 1 Head of Celery, Chopped. Leaves too!
- 1 Onion, Diced
- 1 Potato,Peeled and chopped
- 2 tsp. Dried Dill or a few Tbs. Fresh Dill, Chopped
- 4 Cups Chicken Broth
- ¾-1 Cup of Half and Half
- Salt and Pepper to Taste
Instructions
- Melt Butter in a Soup Pot over Medium High heat.
- While the butter melts, start preparing your vegetables.
- When chopping the Celery, Onion and Potato, add them to the pot as you prep them and sauté for a few minutes just until they begin to soften.
- Add a few healthy pinches of both Salt and Pepper.
- Add the Chicken Broth and bring to a boil. (If using dried dill add it to your soup at this point)
- Cover the pot and reduce to simmer. For a thicker soup, simmer uncovered to allow some of the liquid to evaporate.
- Cook until vegetables are tender and the potatoes are cooked. About 15-20 minutes.
- Once the Vegetables are soft, it’s time to purée the soup. (If using fresh dill add it to your soup at this point)
- Purée the soup with an ** or blender. If using a blender remove the soup and puree in batches then return the soup to the pot.
- Once blended, add the half and half to the soup and warm through.
- Serve with crackers or a simple salad.
