Simple Cream of Celery Soup

Ingredients (~9 cups)

• 4 Tbsp extra-virgin olive oil
• 4 1/2 cups finely diced celery (~1.5 lbs)
• 2 1/4 cups finely diced sweet yellow onion
• 1 1/2 tsp kosher salt
• 1 1/2 tsp celery seed
• 1 tsp finely ground black pepper
• 1 1/2 tsp granulated sugar
• 6 Tbsp very dry sherry
• 6 cups (48-oz) low-sodium chicken broth
• 1 1/2 cups heavy whipping cream

Sauté the Vegetables

Place the olive oil in a large Dutch oven or stockpot over medium heat.

When the oil is hot, add the diced celery, onion, and salt.

Sauté for ~10 minutes, stirring occasionally, until the celery and onion have softened but not browned.

Add the celery seed, black pepper, and sugar. Sauté for another ~2 minutes.

Deglaze and Simmer

Pour in the sherry to deglaze the pot. Cook for ~2 minutes, stirring to scrape up any bits from the bottom.

Add the chicken broth and increase the heat to high to bring the soup to a boil.

Once boiling, reduce the heat to low and cover the pot.

Simmer for ~30 minutes to ensure the celery is completely tender.

Blend and Finish

Pour in the heavy whipping cream. Stir and cook for another ~5 minutes to heat through.

Turn off the heat.

Use an immersion blender to puree the soup directly in the pot until it is smooth. (Alternatively, blend in batches in a standard blender, being careful with the hot liquid).

Taste and add more salt and pepper if needed.

Simple Cream of Celery Soup

This soup lets celery be the star rather than a background player. It uses a lot of celery (about 1.5 lbs) and celery seed to build flavor, with dry sherry adding a necessary acidity to cut through the heavy cream. It pairs perfectly with a grilled cheese sandwich.

Prep Time15 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 5 minutes mins

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Ingredients

Ingredients (~9 cups)

• ▢ 4 Tbsp extra-virgin olive oil
• ▢ 4 1/2 cups finely diced celery ~1.5 lbs
• ▢ 2 1/4 cups finely diced sweet yellow onion
• ▢ 1 1/2 tsp kosher salt
• ▢ 1 1/2 tsp celery seed
• ▢ 1 tsp finely ground black pepper
• ▢ 1 1/2 tsp granulated sugar
• ▢ 6 Tbsp very dry sherry
• ▢ 6 cups low-sodium chicken broth 48-oz
• ▢ 1 1/2 cups heavy whipping cream

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Instructions

• Heat olive oil in Dutch oven over medium heat.
• Add celery, onion, and salt. Sauté 10 minutes until softened.
• Stir in celery seed, pepper, and sugar. Cook 2 minutes.
• Deglaze with sherry, scraping pot bottom.
• Add chicken broth and bring to boil.
• Reduce heat, cover, and simmer 30 minutes until celery is tender.
• Stir in heavy cream and cook 5 minutes.
• Puree soup with immersion blender until smooth.
• Season with additional salt and pepper to taste.

Notes

Use caution when blending hot liquids. Can be stored refrigerated for 3-4 days.

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