Cream of Celery Soup and Tips for Keeping Celery Crisp
Cream of Celery soup great for a light dinner or work week lunch as the weather cools down. Save the canned stuff for casseroles and cooker meals.
Servings: 4
Cost: 5.00
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.
Video
Notes
I like using an immersion blender. It makes quick work of blending the soup in the pot without moving the soup back and forth to purée it in batches like with a regular blender.