Cream of Celery Soup
Cream of Celery Soup is smooth, creamy, and full of flavor, with the crisp freshness of hydroponic celery from Eewa Farms. Perfect as a light meal or paired with a crusty bread for a wholesome, satisfying lunch.
- DIFFICULTY: EASY
- 30 MINS
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 3 cups hydroponically grown celery, chopped
- 2 cups vegetable or chicken broth
- 1 cup milk (or heavy cream for a richer texture)
- Salt and pepper to taste
- 1 tablespoon flour (optional, for thickening)
- Fresh parsley or celery leaves for garnish (optional)
Method
- Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-5 minutes.
- Add the Celery: Add the chopped celery and cook for another 5 minutes, stirring occasionally, until the celery softens.
- Simmer: Add the vegetable or chicken broth to the pot and bring to a boil. Once boiling, reduce the heat and let it simmer for about 10-15 minutes, until the celery is tender.
- Blend the Soup: Remove the pot from heat and use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches.
- Add Creaminess: Return the soup to low heat. Stir in the milk (or heavy cream) and, if desired, add a tablespoon of flour to thicken the soup. Simmer for an additional 5-10 minutes. Season with salt and pepper to taste.
- Garnish and Serve: Pour the soup into bowls, garnish with fresh parsley or celery leaves, and serve hot.
