Cream of Celery Soup

Cream of Celery Soup

This cream of celery soup is garnished with toasted baguette and celery leaf.


  • ½ cup (1 stick) unsalted butter

  • 10 pale-green inner ribs celery, coarsely chopped (about 3 ½ cups)

  • cup coarsely chopped shallots

  • 1 small russet potato (about 6 ounces), peeled and cut into ½-inch cubes

  • Coarse salt

  • 6 cups homemade or low-sodium store-bought chicken stock

  • ¼ teaspoon plus a pinch of freshly grated nutmeg

  • ¼ cup heavy cream, or to taste

  • Very thin baguette, toasted

  • Pale-green celery leaves, for garnish


  1. Melt butter in a large saucepan over medium heat. Add celery, shallots, potato, and a pinch of salt. Partially cover; cook, stirring often, until vegetables are soft but not browned, about 15 minutes.

  2. Add stock; bring to a simmer. Reduce heat to low; cover, and cook 30 minutes. Stir in nutmeg. Let cool.

  3. Puree soup in a blender or food processor in batches until completely smooth. Pour through a fine sieve into a large bowl, pressing with the back of a spoon to extract as much liquid as possible. Return soup to pan; stir, and season with salt. Just before serving, heat soup over medium heat (do not boil). Stir in cream, and serve topped with baguette slices; garnish with celery leaves.

Cook's Notes

Soup can be refrigerated, covered, up to 2 days.

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