Cream of Celery Soup

Friday, March 13th, 2015

2015-03-01 - SRJ Cream of Celery Soup - 0003 [flickr]

If you guys know me at all, you know that I loathe celery. I kind of say so every opportunity I get. Truth be told, it’s only the gross, stringy, floss-like texture of celery that I dislike – the actual taste is pretty bangin’. Seriously. Celery salt? Bring it on!

So color me intrigued when I spotted the Cream of Celery Soup in Simple Recipes for Joy. The celery is boiled into a mushy mess and then pulverized with an immersion blender, so I figured that ought to take care of all the flossy bits. And it totally did! This soup has all of the taste of celery with none the weird mouth feels.

(Updated to add: Well, at least the freshly made soup did; strangely enough, the celery strings seem a little more prevalent in the reheated leftovers. Maybe because the soup was thicker the second and third time around? It’s a brain teaser.)

Also present: potatoes and coconut milk, for a wonderfully thick yet creamy texture; carrots and mushrooms for extra yumminess; and parsley, garlic, tarragon, and thyme for added depth of flavor. As per usual, I added a tiny bit more spices than called for: an extra 1/4 teaspoon on top of the tablespoon each of tarragon and thyme.

This soup is both delicious and easy to make, and this particular recipe makes a pretty massive pot. Seriously, I had to break out the 16-quart monstrosity because I worried that our second-largest 6-quart pot just wouldn’t contain all the awesomeness.

I mean, just look at the creamy goodness!

2015-03-01 - SRJ Cream of Celery Soup - 0008 [flickr]