How to Make Perfect Cream of Celery soup

Cream of Celery soup. Homemade cream of celery soup with celery, onion, leeks, garlic, stock and a little cream. Celery soup, with a supporting cast of some onion, leeks, and a little cream, is utterly delicious, and the perfect way to warm up on a chilly day. Reviews for: Photos of Cream of Celery Soup.

This cream of celery soup is sublime. I whipped it up to use as the base for a Creamy Cabbage & Kielbasa Soup I was developing for dinner that evening (oh so good and recipe to come!) but it was so good that I was really tempted to eat it plain and just make something else for dinner. Thanks for watching It's Only Food w/Chef John Politte. You can have Cream of Celery soup using 13 ingredients and 9 steps. Here is how you cook that.

Ingredients of Cream of Celery soup

1. You need of Soup stock.
2. You need 1 bunch of celery.
3. You need 2 of diced sweet onion.
4. You need 2 tbsp of light margerine.
5. You need 2 cup of low sodium chicken broth.
6. Prepare 1 cup of white cooking wine.
7. It's 1/4 tsp of salt (optional).
8. It's 1/4 tsp of pepper.
9. You need of Cream base.
10. You need 2 cup of nonfat milk.
11. Prepare 1 can of evaporated milk.
12. Prepare 1/2 tsp of parsley.
13. It's 1/4 tsp of nutmeg.

Today we are making Cream of Celery Soup. Watch how to make Simple Celery Soup! Oftentimes I'll skip the dairy completely and make this with cashews, cooked right in the soup. Sometimes I'll make it with sour cream, giving it a delicious tanginess and extra richness.

Cream of Celery soup instructions

1. Chop celery into small pieces. Use the entire bunch (~4 cups). Reserve the leaves for garnish..
2. Chop onions into small chunks..
3. Melt light margerine into a large saucepot or dutch oven. Add celery and onions and saute for ~5 minutes..
4. Add wine, chicken broth, salt and pepper. Simmer for 15 minutes..
5. While celery stock is on simmer, combine evaporated milk and skim milk and heat on low. Stir to keep from scalding..
6. Remove celery stock from heat and let cool a few minutes. Run batches through a blender to puree the soup stock..
7. Return pureed soup to pot and add cream base. Add parsley and nutmeg and simmer ~12 minutes..
8. Serve hot garnished with a celery leaf, and a sprinkling of parsley or nutmeg..
9. May be refrigerated for two days prior to serving..

Traditionally, it's made with butter and heavy cream, which is totally fine. This cream of celery soup is healthy, easy, fresh, delicious and light. It's naturally vegan, gluten-free and dairy-free (thanks to a little coconut milk). It's a good thing holidays are spaced out fairly evenly…so I have time to pile on the greens between the mounds of chocolate. Welcome to my version of balance.