Creamy Celery and Herb (Print)

Silky-smooth soup with tender celery and fresh herbs for a light, flavorful finish.

# What You Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium onion, chopped
03 - 6 celery stalks, sliced (approximately 14 ounces)
04 - 1 medium potato, peeled and diced
05 - 2 cloves garlic, minced

→ Liquids

06 - 4 cups vegetable broth
07 - 1 cup whole milk or unsweetened plant-based milk

→ Herbs and Seasoning

08 - 1 bay leaf
09 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
10 - 1 tablespoon fresh dill, chopped
11 - 1 tablespoon fresh chives, chopped
12 - Salt to taste
13 - Freshly ground black pepper to taste

→ Finishing

14 - 2 tablespoons heavy cream or crème fraîche, optional
15 - Crusty bread for serving, optional

# Directions:

01 - Melt butter in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened but not browned.
02 - Add sliced celery and diced potato. Cook for 5 to 7 minutes, stirring occasionally, until vegetables begin to soften.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Pour in vegetable broth and add bay leaf. Bring to a simmer, cover, and cook for 15 to 18 minutes until celery and potato are very tender.
05 - Remove bay leaf. Stir in milk and fresh herbs including parsley, dill, and chives. Simmer for 2 additional minutes.
06 - Blend soup until smooth using an immersion blender, or carefully in batches using a countertop blender.
07 - Return soup to pot. Season with salt and black pepper to taste. Heat gently if needed.
08 - Ladle into bowls, swirl in cream or crème fraîche if desired, and garnish with additional fresh herbs. Serve hot with crusty bread.

# Helpful Hints:

01 -
  • It tastes fancy enough to serve guests but comes together faster than you'd expect, which is my kind of weeknight magic.
  • The herbs keep it from feeling heavy even though it's silky and creamy, so you can eat a big bowl without feeling sluggish afterward.
  • Once you nail this formula, you'll find yourself making it constantly because the ingredients are always around and it genuinely comforts you.
02 -
  • Don't blend it too aggressively if you like texture or you'll end up with wallpaper paste instead of soup, so pulse it until smooth but don't overwork it.
  • The milk goes in at the very end for a reason because cooking it down makes it taste flat and one-dimensional, so hold off until the last possible moment.
03 -
  • An immersion blender makes this process feel like you're doing something fancy with minimal fuss, but if you don't have one, a regular blender works just as well as long as you're careful with hot liquid.
  • Let the soup cool slightly before blending if you're using a countertop blender because hot liquid can surprise you when it expands, and nobody wants that kind of shock in their kitchen.
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