Celery Soup
Celery soup is smooth, comforting, and made with real ingredients for a creamy base perfect in casseroles or as a cozy meal on its own.
Equipment
- Medium saucepan
- whisk
- knife and cutting board
- measuring cups
- airtight containers
- Ladle or spoon
Ingredients
- 1/4 cup butter
- 1/4 cup unbleached all-purpose flour
- 1 1/2 cups vegetable broth or chicken stock
- 1/2 cup milk
- 1 rib celery, chopped (about 1/4 cup)
- 2 tbsp shredded Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a medium saucepan over medium heat, melt the butter until it bubbles gently.
- Stir in the flour and whisk for 1–2 minutes until smooth—it forms the base for your soup’s texture.
- Slowly pour in the broth and milk, whisking constantly to avoid lumps.
- Stir in chopped celery and simmer for 10–15 minutes until the soup thickens and the celery softens.
- Stir in Parmesan, salt, and pepper. Taste and adjust as needed.
- Serve warm or cool before storing in airtight containers.
Notes
Store in the fridge for up to 3 days or freeze up to 3 months.
Make it vegan with plant butter and non-dairy milk.
Perfect as a base for casseroles, sauces, or quick soups.
Blend for a smoother texture, or whisk in milk when reheating to restore creaminess.
Make it vegan with plant butter and non-dairy milk.
Perfect as a base for casseroles, sauces, or quick soups.
Blend for a smoother texture, or whisk in milk when reheating to restore creaminess.
Nutrition
Calories: 180kcalCarbohydrates: 16gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 580mgPotassium: 220mgFiber: 1gSugar: 6gVitamin A: 650IUVitamin C: 3mgCalcium: 140mgIron: 1mg