Cream of Celery Soup

Cream of Celery Soup

A delicious full flavoured soup to warm the cockles of your heart!
ServesPrep / Cooking TimeDifficulty
4 45 minutes 1

Celery is plentiful at the moment and in a soup is both filling and healthy. A great way of getting vegetables into the kids too!


Serve with some crispy croutons sprinkled on the top!



1 good size head celery diced including leaves
900 ml chicken stock (made up of water and chicken bouillon)
25g plain flour
75g butter
150ml butter
150ml single cream or low fat version
Pinch of dried Herb province
Black pepper to taste
Malvern sea salt to taste
Cayenne pepper and celery leaves to decorate


  • Wash celery, peel and chop into small chunks and add a large saucepan with the butter and on a medium heat cook for 5 minutes stirring all the time to fully coat the celery.
  • Drain off the butter and add to another pan
  • Add the chicken stock to the celery and add the seasoning and dried herbs
  • Bring to the boil then turn down the heat and simmer for 20 minutes.
  • Take out a few celery pieces and reserve
  • Taking a stick blender blitz the celery until well blended and then push through a sieve.
  • Add back the celery pieces and put the mixture aside
  • Add the reserved butter to the saucepan and gently bring to the boil.
  • Add the flour and blend well with the butter and cook for 2 minutes.
  • Slowly add the milk whisking all the time until thickened.
  • Blend the white sauce into the celery soup and continue to stir whilst bringing to the boil.
  • Add the cream and then check the seasoning.
  • Serve with crispy croutons for that extra crunch and texture.
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