Cream of celery soup is a comforting classic, perfect for a chilly evening or as a starter to a special meal. While you can find canned versions in the supermarket, nothing beats the flavor and freshness of homemade cream of celery soup. This guide will walk you through making a truly delicious and creamy version from scratch, answering all your burning questions along the way.
What are the ingredients for cream of celery soup?
The beauty of cream of celery soup lies in its simplicity. The core ingredients are celery, onions, broth (chicken or vegetable), and cream or milk for that signature creamy texture. However, you can enhance the flavor profile significantly with additions like:
- Root vegetables: Carrots and potatoes add sweetness and heartiness.
- Aromatics: Garlic and fresh thyme elevate the taste.
- Seasoning: Salt, pepper, and a touch of nutmeg provide warmth and depth.
Precise ingredient quantities will depend on your preferred consistency and taste, but a good starting point is roughly equal parts celery and onions, a generous amount of broth, and a final dollop of cream or milk.
How do I make cream of celery soup from scratch?
The process is straightforward and allows for plenty of customization. Here's a step-by-step guide:
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Sauté the aromatics: Start by finely chopping onions and celery. Sauté these in butter or olive oil until softened, about 5-7 minutes. Add minced garlic (optional) during the last minute of cooking for extra flavor.
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Add root vegetables (optional): If using carrots and/or potatoes, dice them and add them to the pot along with the celery and onions. Continue cooking until slightly softened.
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Simmer in broth: Pour in your chosen broth (chicken or vegetable) and bring to a simmer. Add a sprig of fresh thyme (optional) for an herbaceous touch. Simmer for 15-20 minutes, or until the vegetables are tender.
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Blend for creaminess: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be cautious when blending hot liquids.
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Season and finish: Return the soup to the pot and season generously with salt, pepper, and a pinch of nutmeg. Stir in heavy cream or milk to reach your desired level of creaminess. Heat through gently; do not boil.
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Serve and enjoy: Garnish with fresh thyme sprigs, a swirl of cream, or croutons before serving.
What kind of celery should I use for cream of celery soup?
While any type of celery will work, using fresh, crisp celery stalks will give you the best flavor. Avoid using celery that is limp, wilted, or shows signs of discoloration. The heart of the celery stalk is generally the most tender.
Can I make cream of celery soup without cream?
Yes! For a lighter, dairy-free version, you can substitute the cream with milk (whole milk works best for creaminess) or even unsweetened almond milk or cashew cream for a vegan option. You might need to adjust the seasoning to compensate for the slightly different flavor profile.
How can I make my cream of celery soup thicker?
If your soup is too thin, you can thicken it in a few ways:
- Add a roux: A roux (a mixture of butter and flour) is a classic thickening agent. Whisk together equal parts butter and flour in a saucepan over low heat, then gradually whisk in some of the hot soup to create a smooth paste. Return this to the soup pot and simmer until thickened.
- Use cornstarch slurry: Combine cornstarch with a little cold water to form a slurry. Whisk this into the simmering soup and cook until thickened.
- Puree some of the soup: Simply blend a portion of the soup until extra smooth and creamy – this will increase the thickness.
How long can I store leftover cream of celery soup?
Leftover cream of celery soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
By following these steps and adapting them to your preferences, you can create a truly delicious and memorable bowl of homemade cream of celery soup. Enjoy!
