I’ve been testing out various cream soups for the past few weeks so that I’d have time to post the recipes on my blog in time for you all to recreate them in Fall. This cream of celery soup incorporates leeks and crushed coriander seeds – I prefer it this way as it is a unique and flavourful combo. If you prefer not to include leeks, replace it with more celery instead.
Cream of Celery Soup RECIPE
- 3 Tbsp. butter (or olive oil)
- 2 bay leaves
- 5 cups of chopped celery
- 2 cups of chopped leeks
- 1 onion, diced
- 4 cloves of garlic, minced
- 1.5 tsp salt
- 1 tsp crushed coriander seeds
- 1/2 tsp black pepper
- 4 cups of vegetable broth
- 1/2 cup heavy cream
- Optional: Chives and chilli flakes
- In a soup pot, melt the butter on medium heat. Add the bay leaves, onions, leeks, and celery . Sauté until the leeks wilt and caramelize. Add the garlic, black pepper, and coriander, and give the contents of the pot a quick stir.
- Add the salt, and veggie broth. Bring to a boil then cover and cook until the celery is tender and can be easily broken with a fork (about 20 minutes).
- Once the celery is cooked, remove the pot from the stove and remove the bay leaves. Using an immersion blender, blend the soup to your desired consistency.
- Mix in the cream, and place the pot back on the stove. Bring the contents of the pot back to a boil and stir until soup thickens.
- Check seasoning. Add red chilli flakes, and chives if desired.
- Serve warm with croutons, crusty bread, or crackers.
- This soup can be made vegan by using olive oil instead of butter and a nut or coconut milk instead of cream. I would recommend making your own nut milk by blending soaked nuts and a bit of warm water as a thicker milk will help thicken the soup to the same consistency as heavy cream would.
- Chicken broth would enhance the flavour of this soup, if you choose to go that route.