Cream of Celery Soup with Fresh Herbs
Ingredients
- For the Soup
- 6–7 stalks of celery, diced (include leaves for flavor)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup milk or cream
- 2 tbsp unsalted butter or olive oil
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Optional Garnishes
- Extra chopped parsley or chives
- Drizzle of cream
- Croutons for texture
Instructions
- Sauté aromatics: In a large pot, heat butter or olive oil over medium heat. Add onions and celery (reserve some leaves for garnish) and sauté for 5–6 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Add broth and herbs: Pour in the broth and add thyme. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15–20 minutes until celery is tender.
- Blend the soup: Using an immersion blender or countertop blender, puree the soup until smooth.
- Add cream and season: Stir in milk or cream and season with salt, pepper, and parsley. Heat gently without boiling.
- Serve: Ladle into bowls and garnish with reserved celery leaves, extra herbs, or a drizzle of cream.