Cream of Celery Soup

Total Time:
10 min
10 min

6 to 8 servings

  • n4 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 1 onion, sliced
  • Kosher salt
  • 1 bunch celery, chopped
  • 1 small celery root (about 12 ounces), peeled and chopped
  • 1 bay leaf
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup mixed fresh herbs (such as parsley, tarragon and/or dill)
  • 1/4 teaspoon celery salt
  • Assorted toppings:
  • Celery Leaves
  • Celery Salt
  • Cooked prosciutto
  • Toasted sliced almonds
  • Fried leeks
  • Melt the butter with the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add the celery, celery root and 1 teaspoon salt. Cook, stirring occasionally, until the celery is tender, about 7 minutes.

  • Add the bay leaf, chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the celery root is very soft, about 20 minutes. Discard the bay leaf. Add the heavy cream and return to a simmer, then remove from the heat and let cool slightly.

  • Working in batches, transfer the soup to a blender and puree until smooth, adding some herbs to each batch; return to the pot and reheat if needed. Stir in the celery salt and serve with toppings.

  • Photograph by Justin Walker

You can make this soup up to 3 days ahead and refrigerate in an airtight container. Reheat over medium-low heat; thin with water or broth if necessary.

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

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