My FAVE Soup When I Was a Kid – Cream of Celery

I was not your typical tomato soup kid. Maybe it’s because I remember eating cream of celery soup for lunch in kindergarten (I went to a Montessori-like school) so it evokes a sense of nostalgia. Celery’s flavor is mild and pretty humble, certainly not trendy or sexy like kale, broccolini, asparagus, and Brussels sprouts. Celery is clean-tasting and so versatile, essential in soups, stews, salads, or simply braised. In this straightforward preparation, it results in a creamy, light, highly satisfying soup and can easily be adapted to any vegetables you have in the frig. Using an immersion blender, no cream is needed (skim milk actually) so it’s easy on the waist line too. A splash of sherry just before serving adds elegance and updates it from the red and white can you remember from childhood.

Cream of Celery Soup

Serves 2 generous bowls

1 small onion, diced

5 - 6 large celery stalks with leaves, chopped (depends on the size of your stalks)

1 carrot, chopped

1 cup mushrooms, coarsely chopped

1 - 2 cups low-sodium chicken stock, preferably homemade, divided

1 heaping tablespoon all-purpose flour

Salt and freshly ground black pepper (white pepper for a more elegant presentation)

1 cup milk (skim is fine)

Dry sherry

Croutons for garnish

In a medium pan, add a good swirl of olive oil and sauté onions over medium-low heat about five minutes. Add celery, carrots, and mushrooms and continue cooking until softened.

Whisk together flour, salt, pepper, and add to the pan. Add one cup of the chicken stock and the milk. Simmer until thickened. Add more stock as needed to desired consistency. 

Using an immersion or conventional blender, puree until smooth. Add a splash of sherry, garnish with croutons, and serve immediately. **Bacon would also be a wonderful garnish.

Printable Recipe