Boistfort Valley Farm
Community Supported Recipe Box

Cream of Celery Soup


  • 2 tablespoons butter
  • 5 cups chopped celery
  • 1 medium onion or 3 medium leeks, cleaned and chopped
  • 1 celery root, peeled, cut into 1-inch pieces
  • 1 large potato, peeled, diced
  • 3 garlic cloves, peeled
  • 1 teaspoon celery salt
  • 28 oz (or more) low-salt chicken broth
  • 1 cup whipping cream


serves: 6
dish: soup
season: fall

Melt butter in heavy large saucepan over medium heat. Add celery and onion. Cover and cook until very tender, stirring occasionally, about 20 minutes. Stir in celery root, potato, garlic and celery salt. Add 2 cans broth; cover and simmer until all vegetables are very tender, about 30 minutes. Purée half of soup in blender and add back add the cream and heat. Season with salt and pepper.

Adapted from Bon Appétit, December 1995