Celery Soup(Sellerisuppe)
Creamy, earthy celery soup with a silky butter‑flour base, brightened by peas, sherry, and a touch of white pepper—perfect for a comforting lunch or elegant starter.
Ingredients
Instructions
- Wash and pare the celery roots.
- Cut each root into four parts.
- Cover with salted boiling water and cook until tender.
- Drain the celery.
- Reserve two cups of the cooking water.
- Cut half of the celery into small pieces and set aside for the tureen.
- Rub the remaining celery through a sieve to extract the juice.
- Melt butter in a soup pot and stir in flour to make a roux.
- Gradually add the reserved water and stock, letting the mixture come to a boil.
- Whisk the egg yolk with a little water and stir it into the soup.
- Add peas, white pepper, salt, and sherry, stirring to combine.
- Pour the soup over the reserved celery pieces in a tureen.
- Garnish with chopped parsley and serve hot.
Nutrition & Diet Analysis (per serving)
638
kcal
32% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).