This is a light, flavorful soup with a subtle undertone of celery. It’s perfect for light lunches or pairs well with fish, poultry, and pork. The best thing about this soup is that it’s made with pantry stables and feels extremely elegant.
Cream of Celery Soup
Servings: 4 people
Ingredients
- 2 Tbs butter
- 2 TBS olive oil
- 5 large stalks of celery diced
- 2 large clove garlic minced
- 1/2 tsp thyme
- 1 medium onion diced
- 2 cups whole milk
- 2 cups chicken stock
- 1 tsp salt
- 3 Tbs cornstarch
- 1 bunch green onions chopped with green reserved
Instructions
- In a Dutch oven, melt butter and olive oil over medium low heat. Add celery, onion, white portion of green onions and salt. Cook partially covered for 8 minutes, stirring occasionally.
- Uncover the vegetables and add garlic. Continue cooking uncovered stirring occasionally for 8 minutes.
- In a separate bowl, combine milk, thyme and cornstarch. Stir until well combine and the mixture is smooth. Let stand for a few minutes.
- Once the vegetables are tender and soft, stir the milk mixture vigorously with a fork to make sure there are no clumps. Pour into the vegetable mixture and stir.
- Bring the soup to a boil and then reduce heat to a simmer. Add the chicken stock to thin. Continue to simmer for 25-30 minutes.
- Salt and pepper to taste. Garnish with green onions and serve.
Notes
This cream of celery soup will be a staple in your cooking repertoire. Please comment and share a picture of your success here with me. Connect with me on social media for more inspiration. If you are looking for a savory entree to pair with this flavorful cream of celery soup recipe, check out my Pan Seared Pork Chops post here.
