Why Celery Makes Such a Great Soup
Like cabbage, celery is an oft neglected vegetable, prized for its place in a mirepoix, but rarely the star of the show. Which is silly when you think about it, given how good celery is in soups. (Can you imagine chicken soup without it?) 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. To store, remove celery from its plastic and tightly wrap the entire bunch in foil. Place in the refrigerator crisper drawer.
Ingredient Swaps for Celery Soup
No leeks? Increase the onion.Don’t do dairy? Simmer a small peeled, diced potato with the soup, which will lend a creamy texture once pureed. (You may need to add a little more stock when you puree the soup.)Substitute vegetable stock for the chicken stock.Add some chopped celery leaves in Step 2 to kick up the celery flavor.Add minced ginger.Substitute white pepper for the freshly ground black pepper.
How to Store and Reheat This Recipe
Refrigerate leftover soup in a tightly covered container for three to four days. Stir to combine any ingredients that have separated and reheat over medium heat until bubbly but not boiling. Freeze leftover soup in a freezer-safe zipper bag or container for up to three months. After three months, the soup is still safe to eat from the freezer, but its flavor will begin to fade. Defrost in the refrigerator. Stir to combine any ingredients that have separated and reheat over medium heat until bubbly but not boiling.
More Celery Recipes to Make
Waldorf Salad Bloody Marie Smoothie Celery Stir-Fry Celery, Blue Cheese, and Hazelnut Salad Shaved Vegetable Salad
Cook on medium heat for 10 minutes until softened. Add the minced garlic and cook for a minute more. (If you are using unsalted butter and unsalted stock, you will need to add more salt than you expect. If not, maybe just a little salt will be needed.) Increase the heat to bring to a boil. Then, reduce the heat to low and cover to maintain a simmer. Simmer for 15 minutes. Ladle 1/2 cup of the simmering stock from the soup pot into the saute pan. Simmer on low for 5 or 6 minutes to soften the celery. Set aside. Using an immersion blender, puree the soup. If you don’t have an immersion blender, carefully puree the soup in a stand blender in batches. Fill the blender no more than a third full at a time (keep your hand on the lid so the hot liquid doesn’t explode). Return the pureed soup to the pot.
