Celery Soup

Hello everyone! It seems like forever since I’ve posted. Paul and I just got back from our 7-day Bermuda cruise and it was fabulous! I had meant to give a proper send off last Thursday evening with a cauliflower pizza crust I was working on, however that turned out to be somewhat of a kitchen disaster. Not quite post-worthy if you know what I mean.

Anywho, as I’ve mentioned before I absolutely HATE wasting food. I did my best to plan our perishable shopping accordingly ¬†before we left. I would call it a success, because while we were gone we had only one refrigerator causality; a half eaten english cucumber. Fair enough. However, the next thing on its way out was almost an entire package of celery. Gasp! I opened up our (useless) crisper to find that most of the bunch had become somewhat wiggly and wilty, a sure sign it had to be eaten and it had to be eaten now. Well, rather than eating an entire bunch of raw celery I decided to make a batch of Celery Soup! This was new to me, but definitely a great way to use up leftover celery. Next time I would maybe add some carrots to the mix too.

Celery Soup

  • 4 tbl margarine
  • 1 batch celery (about 6 cups); chopped
  • 1 medium onion; chopped
  • 4 cloves garlic; minced
  • 2 medium potatoes; peeled and cubed
  • 6 cups chicken stock
  • 1 bay leaf
  • 1/2 tsp celery salt
  • 1/4 tsp pepper
  • 1/2 cup milk
  • 1 tbl flour
  • 1/4 tsp thyme
  • Pepper & Salt

Heat a soup pot to medium heat. Melt butter and add onions, garlic and celery. Saute for a few minutes then lower heat and cover pot with top. Allow veggies to steam for about 10 minutes. Continually check and stir.IMG_1147

After 10 minutes, add potatoes, celery salt, and pepper and incorporate. Continue to cook and cover with top. Cook for another 10 minutes, checking and stirring occasionally.IMG_1148

Add chicken broth to pot (I used 2 cubes bouillon to 6 cups water). Add bay leaf. Bring pot to a boil. When it reaches a boil, cover and lower to a simmer. Cook for 20 minutes.IMG_1150

Take the soup of the heat and remove bay leaf. Use an impulsion blender, or work in small batches pureeing the mixture in a regular blender. Pour pureed soup back into pot. Bring soup to a medium heat.


In a separate measuring cup, whisk together flour, milk and a 1/2 cup of pureed soup. Whisk well. Pour this mixture back into the soup and incorporate well. Allow soup to simmer for another 5 minutes.

Add thyme and season with salt and pepper too taste.

Eat without guilt, because this is creamy without cheese or cream and a great way to get your veggies! Enjoy!IMG_1425


One thought on “Celery Soup

  1. Pingback: Bruschetta | Crumbs In Bed

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s