One of my all-time favorite soups is celery soup. If you like a thinner soup, you can add more milk at the very end of this version, which is rather thick.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound celery root, peeled and quartered
- 3 cups vegetable broth
- ¾ cup heavy cream
- 1 pinch salt to taste
- 1 pinch ground white pepper to taste
- 1 pinch ground nutmeg (Optional)
- 1 tablespoon finely chopped fresh parsley leaves
- 2 slices Italian bread, cubed
- 1 tablespoon butter
Instructions
- Bring a large pot of lightly salted water to a simmer, add celery root pieces, and simmer until soft, about 30 minutes. Drain.
- Place celery root in a blender and process until smooth. Transfer puree to a pot, add vegetable broth, and bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Add cream and cook until hot, but don’t boil. Season with salt, pepper, and nutmeg.
- Meanwhile, melt butter in a skillet over medium heat and toast bread cubes until dry and lightly browned, 3 to 5 minutes.
- Ladle soup into bowls and garnish with chopped parsley and croutons.
- You can garnish the soup with celery leaves instead of parsley.
Nutrition Facts
| Calories | 202 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 585 mg |
| Sugars | 4 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |