Simple Creamy Celery Soup

1. 1
   prep

   Prep all the vegetables.

   1.Wash the celery stalks thoroughly and chop into 1-inch pieces.

   2.Peel the potato and cut into small dice.

   3.Peel and chop the onion. Mince the garlic cloves.

   4.Reserve a small handful of celery leaves for garnish.
2. 2
   saute · ~6 min

   Sauté the aromatics.

   Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 4 to 5 minutes. Add the minced garlic and sauté until fragrant, about 30 seconds.

3. 3
   boil · ~18 min

   Cook the celery and potato.

   1.Add the chopped celery and diced potato to the pot.

   2.Pour in the water and add salt. Stir to combine.

   3.Bring to a boil over high heat, then reduce to a gentle simmer.

   4.Cover and cook until the vegetables are very tender, about 15 to 18 minutes.
4. 4
   mix

   Blend until silky smooth.

   Remove the pot from heat. Using an immersion blender, purée the soup directly in the pot until completely smooth and creamy. Alternatively, carefully transfer in batches to a countertop blender, vent the lid, and blend until silky.

   TIPHot soup expands in a blender — never fill more than halfway, and cover the lid with a kitchen towel.
5. 5
   mix

   Season and finish the soup.

   1.Stir in the black pepper and fresh lemon juice.

   2.Taste and adjust salt if needed.

   3.If the soup is too thick, stir in a splash of water until the desired consistency is reached.
6. 6
   serve

   Ladle into bowls and garnish.

   1.Ladle the hot soup into serving bowls.

   2.Top each bowl with chopped celery leaves and an extra crack of black pepper.

   3.Drizzle with a tiny bit of olive oil or a swirl of yogurt, if desired.

Cuisines we love