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'Cream' of Celery Soup

Fresh, green, with a creaminess added by Yukon Gold potatoes. A wonderful, zesty soup, whether for a family dinner, or a light, first course for a dinner party.

Course Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 2 tbsp olive oil
  • 1 large white or yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 lb celery ribs, cut into small pieces, leaves chopped and set aside for garnish you should have about 4 packed cups of celery ribs
  • 2 medium Yukon Gold or other yellow fleshed potato peeled and cut into 1 inch cubes
  • 4 cups vegetable or chicken stock
  • 1 cup fresh dill roughly chopped
  • 1 cup fresh parsley roughly chopped
  • 1 tsp kosher salt
  • 1 tsp white pepper
  • 1/2-1 jalapeno pepper seeded and finely chopped
  • 4-6 tbsp fresh parsley chopped
  • 4-6 tbsp fresh dill chopped
  • fresh cracked pepper

Instructions

  1. In a large stock pot, heat the oil over medium heat.

    Add the onion and sauté for 2 minutes, stirring.  Add the garlic and sauté for another minute.

    Add the celery and potato chunks.  Stir around to warm through.

    Add the stock. Bring to a boil and then reduce to a simmer.  Let simmer for about 15-20 minutes or until the potatoes are just soft, but not getting to the point of getting mushy.  You don't want them ready to melt away! (if you want a soup with some texture)

  2. Add the larger amounts of dill and parsley and stir them through.  Remove from the heat.

    Blend: If you want to use a blender or food processor, but still want it somewhat chunky, remove some of the veggies with a slotted spoon and set aside.  Going in batches if necessary, blend till completely smooth (Cover the lid with a tea towel as protection against any steam that may push up as you start the blender)

    Return the soup to the pot as well as the strained veggies you had removed.

    Immersion Blender: Carefully use the wand to blend up the soup to the desired texture.

    In either case, season with salt and white pepper.  Taste and adjust.

  3. This soup can sit on the burner set on low for a little while before serving.  If there are leftovers, or you must wait a while before serving, do not bring up to a high heat to re-heat. This can turn the soup grey in colour (it will still taste fine though)  Always use a low setting.

  4. Garnish: Sprinkle the extra parsley, dill and reserved celery leaves on to each bowl .  Sprinkle with a bit of the jalapeño confetti! Freshly cracked pepper is great as a finishing pepper as well.  Use a good one!