Cream Of Celery Soup
Cream of celery soup is a comforting and creamy blend of fresh celery and onion, enhanced with garlic and a hint of Worcestershire sauce. It's a perfect dish for chilly evenings or as a light starter, appealing to those who enjoy smooth, savory flavors.
Ingredients
Instructions
- Combine celery, onion, bay leaf, garlic, and water in a pot.
- Cook for 15 minutes, or until celery is tender.
- Remove bay leaf from the pot.
- Drain the mixture and reserve the liquid.
- Set the vegetables aside.
- Add water to the reserved liquid to make 2 cups.
- Melt margarine in a saucepan.
- Stir in flour and dry milk slowly.
- Add the reserved liquid to the flour mixture, stirring constantly until smooth.
- Add salt, pepper, and Worcestershire sauce.
- Add the vegetables to the mixture and blend until smooth.
Tips & Substitutions
For a smoother texture, consider using an immersion blender to blend the soup once all ingredients are combined. If you're out of margarine, butter can be used as a substitute. For a vegan version, substitute the margarine with olive oil and use unsweetened almond milk instead of nonfat dry milk. Adding a sprinkle of nutmeg can enhance the flavor profile as well.
Serving Suggestions
Serve this creamy celery soup with crusty bread or a side of Pappy'S Spoon Biscuits for a delightful meal. It pairs beautifully with a fresh garden salad or a light sandwich for a complete lunch. For an extra touch, garnish with fresh herbs like parsley or chives before serving, or drizzle with a bit of olive oil for added flavor.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much in the fridge, add a splash of water or milk while reheating to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Celery Soup contains roughly 878 calories, with 17g protein, 127g carbohydrates, and 37g fat. It is an excellent source of vitamin C (56% of the Daily Value), iron (44% of the Daily Value), and calcium (40% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1135mg per serving (49% 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 use fresh herbs in this recipe?
Absolutely! Fresh herbs like thyme or dill can add a lovely flavor to the soup. Just chop them finely and add them during the cooking process for a fresh taste. You can also sprinkle some on top as a garnish for added aroma.
Is there a way to make this soup lower in calories?
Yes, you can reduce calories by using low-fat or skim milk instead of instant nonfat dry milk. Additionally, you can use less margarine or substitute it with a smaller amount of olive oil. Skipping the salt or using a salt substitute can also help in lowering the overall calorie content.
Can I freeze this soup?
Yes, this soup can be frozen. Allow it to cool completely, then transfer to a freezer-safe container. It can be stored for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat gently on the stove, adding a little water or milk if it has thickened.
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).