Hoffman Media


Cream of Celery Soup

Cream of Celery Soup

4 cups celery slices (1⁄8-inch slices)

2 tablespoons olive oil

4 cups chicken broth

1 cup celery leaves, packed

1/4 cup heavy whipping cream

Salt to taste 

Garnish: Parmesan Sourdough Croutons (see Download for recipe) 

• Preheat oven to 350°. 

• Line 2 baking sheets with parchment paper. Set aside. 

• In a medium bowl, combine celery slices and olive oil, stirring until coated. Divide between prepared baking sheets, and spread in a single layer. 

• Bake until tender, approximately 30 minutes.

• In a medium saucepan, combine chicken broth, roasted celery, and celery leaves. Bring to a boil. Reduce heat to a brisk simmer, stirring occasionally and keeping pan covered. 

• Cook until celery is very tender, approximately 30 minutes. Remove from heat, and let cool slightly.

• Add cream. Pour mixture into the container of a blender, and process at high speed until mixture is very smooth and creamy. (Process in batches, if necessary.) Add salt to taste, if desired. 

• Serve warm. 

• Garnish individual servings with a Parmesan Sourdough Crouton, if desired.

NOTE: Refrigerate for up to 2 days. To reheat, warm over medium heat, adding more chicken stock, if necessary. 

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