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.
Tips & Substitutions
For a creamier texture, consider adding a splash of cream or milk at the end of cooking. If you can't find celery roots, you can substitute with regular celery, though the flavor will differ slightly. Adjust the consistency by adding more or less stock depending on your preference. For a twist, try adding a pinch of nutmeg for warmth.
Serving Suggestions
Serve the soup hot in bowls, garnished with chopped parsley for a fresh touch. It pairs beautifully with crusty bread or a side salad for a light meal. For a heartier option, consider serving it alongside a slice of Tourtiere, which complements the flavors of the soup well.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens, add a bit of water or stock to reach your desired consistency before serving again.
Nutrition & Diet Analysis (per serving)
Each serving of Celery Soup(Sellerisuppe) contains roughly 3337 calories, with 174g protein, 28g carbohydrates, and 282g fat. It is an excellent source of protein (349% of the Daily Value), vitamin A (261% of the Daily Value), and vitamin D (246% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
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).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this celery soup can be made ahead and stored in the refrigerator. In fact, the flavors meld beautifully when allowed to sit overnight. Just reheat gently before serving, and feel free to adjust the seasoning if needed.
Can I freeze celery soup?
Freezing is possible, but be aware that the texture may change slightly upon thawing. To freeze, let the soup cool completely, then store it in freezer-safe containers. It can be stored for up to 3 months. Reheat on the stove, adding a little water to adjust the consistency if necessary.
What can I use instead of sherry?
If you prefer not to use sherry, you can substitute with white wine, or use an equal amount of apple cider vinegar for acidity. For a non-alcoholic option, consider using a splash of lemon juice or a bit of white grape juice mixed with vinegar.
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).