• Skip to main content
  • Skip to primary sidebar

From A Chef's Kitchen logo

  • Home
  • About Me
    • Privacy Policy and Terms of Use
    • Accessibility Statement
    • Disclosure
    • Use of Content and Photography
  • Recipe Index
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Pickles and Relishes
    • Main Course / Entrees
      • Beef and Lamb
      • Chicken and Turkey
      • Fish and Seafood
      • Main Course – Dinner Salads
      • Pork
    • Pizza and Pasta
    • Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
    • Soups and Stews
    • Vegetarian / Vegan Entrees
    • Recipe Collections
      • Date Night Dinners
      • Grilling Favorites
      • Holiday Ideas
      • Ideas For Entertaining
      • Light and Healthy
      • Make Ahead and Meal Prep
      • One Pan / One Pot
      • Round-Ups
      • Slow Cooker Season Favorites
      • Weeknight Dinner Solutions
  • Work With Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    Home » Recipes » Soups and Stews

    By Carol · Published: May 22, 2019 · Modified: Jun 21, 2021 · This post may contain affiliate links. Please read my disclosure.

    Cream of Celery Leaf and Scallion Soup

    Jump to Recipe
    4.41 from 50 votes
    30 minutes
    Cream of Celery Leaf and Scallion Soup makes the perfect starter for an elegant spring dinner party.  With a delicate onion flavor, it's a tasty way to use up those celery leaves and tops! #celery #celerysoup #scallion #greenonion #soup

    Cream of Celery Leaf and Scallion Soup makes the perfect starter for an elegant spring dinner party.  With a delicate onion flavor, it’s a tasty way to use up those celery leaves and tops!

    Photo of one serving of Cream of Celery Leaf and Scallion Soup in white bowl on white background garnished with celery leaves.

    Welcome to another entry in the Waste Not feature!

    As I mentioned in previous Waste Not posts, after watching the late Anthony Bourdain’s movie, Wasted, on a plane ride back from Europe last year, my eyes were opened as to how much food we waste as a nation.  Frankly, it made me pretty uncomfortable.

    I decided to look at vegetable trimmings, clippings and remnants in new ways and began this new feature called Waste Not, which intended to deal with food waste in a non-preachy but creative way.

    With Memorial Day and other summer holidays fast approaching, there’s going to be a lot of potato salad being made.  Many of those potato salad recipes call for celery.

    However, what if you just made a ton of spud salad and now you have celery leaves and tops galore but you’re not into juicing?

    Uses for celery leaves and tops:

    Fresh celery leaves can be used like any herb.  Therefore, you can:

    • Use them in stock.
    • Make a celery leaf pesto.
    • Add them to salads.
    • Use them in place of parsley either in the recipe or as a garnish.
    • Use to flavor soups and stews.
    • Add them to a green smoothie.
    • Make Cream of Celery Leaf and Scallion Soup!

    How to store celery:

    Celery generally does not take center stage in recipes but rather more of a kitchen workhorse that adds flavor and crunch to the dishes it’s in.  Because of that, you generally only use one or two of the ribs.

    To store celery so that it lasts up to a month, wrap it in aluminum foil.  Do not store it in a plastic bag or plastic wrap.  You’ll be amazed a vegetable can last so long in your refrigerator!

    How to make Cream of Celery Leaf and Scallion Soup:

    • Look for celery at the market that has leafy tops.
    • Collect the leaves and tender tops from the celery stalk.  (You might need two heads of celery).

    Photo of celery leaves in white antique colander.

    • Chop the celery tops along with scallions and saute in a Dutch oven until all is nice and tender.
    • Add a big, peeled and cubed Russet potato, some garlic, chicken or vegetable broth and simmer uncovered until everything is nice and tender and “soupy.”

    Photo of vegetables for soup being stirred with wooden spoon in white Dutch oven.

    • Add a little cream….
    • Puree…
    • …and you have a beautiful soup perfect for any spring occasion!

    Photo of finished Cream of Celery Leaf and Scallion Soup in white Dutch oven.

    • Garnish with fresh celery leaves!

    Photo of two bowls of Cream of Celery Leaf and Scallion Soup on white background with gauze and soup spoons.

    Beautiful, beautiful!  Cream of Celery Leaf and Scallion Soup looks and tastes like spring!

    Close-up photo of Cream of Celery Leaf and Scallion Soup in white bowls garnished with celery leaves.

    For more lovely, creamy soups, be sure to try my:

    • Spinach Goat Cheese Bisque with Crispy Lemon Chickpeas
    • Pumpkin Soup with Marsala and Mascarpone
    • Spicy Indonesian Vegan Carrot Almond Soup
    • Creamy White Bean, Rutabaga and Roasted Garlic Soup
    • Butternut Squash Soup with Thyme and Taleggio
    • Cream of Asparagus and Leek Soup with Curry
    • Creamy Cauliflower Soup with Gouda Cheese and Roasted Red Pepper Puree
    • Cream of Brussels Sprouts Soup
    Cream of Celery Leaf and Scallion Soup - Straight-on shot of two bowls of the soup garnished with celery leaves

    Cream of Celery Leaf and Scallion Soup

    4.41 from 50 votes
    By: Carol | From A Chef's Kitchen
    Cream of Celery Leaf and Scallion Soup makes the perfect starter for an elegant spring dinner party.  With a delicate onion flavor, it's a tasty way to use up those celery leaves and tops!
    PRINT RECIPE PIN RECIPE
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Soups and Stews
    Cuisine French
    Servings 4
    Calories 282 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Dutch Oven
    • Breville Immersion Blender

    Ingredients
      

    • 2 tablespoons butter
    • 2 tablespoons olive oil
    • 5 bunches thin scallions - white and light green parts only, coarsely chopped (approximately 1 cup)
    • 3 cloves garlic - chopped
    • 2 cups chopped celery leaves - tender tops and hearts (from about 2 large heads)
    • 1 large Russet potato - peeled and cubed (approximately 2 cups)
    • 4 cups vegetable broth - or chicken broth
    • ½ cup heavy cream
    • Salt and freshly ground black pepper - to taste

    Instructions
     

    • Heat butter and oil over medium-high heat in a Dutch oven or other soup pot.
    • Add the scallions, garlic and celery leaves. Reduce heat to medium-low and cook 6-7 minutes or until vegetables are becoming tender.
    • Add the potato and chicken broth. Bring to a boil.
    • Reduce heat to medium and simmer uncovered 15-20 minutes or until potato and other vegetables are very tender.
    • Remove from heat and add the cream.
    • Puree with an immersion blender or in batches in a food processor.
    • Season to taste with salt and black pepper.

    Notes

    MAKE AHEAD:  Can be made 1-2 days ahead of time.  Cool and refrigerate until needed.  Reheat on the stovetop.

    Nutrition

    Serving: 1 | Calories: 282kcal | Carbohydrates: 27g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 34mg | Sodium: 1060mg | Potassium: 823mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1782IU | Vitamin C: 15mg | Calcium: 113mg | Iron: 2mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Soups and Stews

    • Smoky Spanish Vegetable and White Bean Soup with Kale
    • Spinach Goat Cheese Bisque with Crispy Lemon Chickpeas
    • Old-Fashioned Potato Cabbage and Kielbasa Soup
    • Slow Cooker Chipotle Split Pea Soup with Ham
    1.5K shares
    • Share601
    • Tweet
    • Yummly
    • Email

    Categories: Ideas For Entertaining

    Reader Interactions

    Comments

    1. Bella says

      May 07, 2022 at 12:58 pm

      I wonder if it work to use coconut cream or coconut milk if you’re trying to keep it dairy free.

      Reply
      • Carol says

        May 07, 2022 at 2:06 pm

        Hi, Bella, Thanks so much! You most likely could, but I still always taste the coconut. What about hemp milk? I use it for a personal chef client and love how creamy it is. Thanks again and hope you enjoy!

        Reply
    2. Brittany says

      October 18, 2021 at 12:57 am

      3 stars
      I either needed to simmer everything for wayyy longer or I need to invest in a better blender, but my Ninja blender couldn’t get the soup perfectly smooth; the texture was lumpy and stringy from the celery and turnip (I had some so I swapped for the potato). If yours ends up this way, just strain it through a fine mesh strainer! I added parmesan cheese like another person recommended and some paprika to warm it up, and it was very “green” tasting but very good!

      Reply
    3. Dana says

      October 17, 2021 at 11:56 am

      Thrilled to find this recipe as I didn’t want to throw out all the beautiful celery leaves in my garden! Speaking of not wasting though, I highly suggest leaving the potatoes unpeeled! I used red potatoes, left the skins on and chopped them up. Less work, less food waste, more nutritious, and it was absolutely delicious! I also used green onions as I didn’t have scallions, I will be saving the tops of those for future meals too :-). Thanks for a wonderful recipe, I will be saving this and making yearly to use up those celery leaves when I harvest :-).

      Reply
      • Carol says

        October 17, 2021 at 12:34 pm

        Hi, Dana, Thanks so very much, so glad you enjoyed and this recipe was the solution for you. Also, love your idea about not peeling the potatoes–especially if you’re using a red, yellow or white waxy potato. Thanks again so much!

        Reply
    4. FeNiX says

      May 19, 2021 at 3:09 am

      Thanks for this recipe… am excited to try it as I was searching for a way to use up the celery tops & leaves that I have… and I’ve got loads of scallions as well (which I’d planted from the grocery store scallions to keep them growing). Though I also need to use up the celery itself too, so may include some of the actual celery ribs to see how that works out. One question though: I’m planning to try to adapt this recipe to make in the Instant Pot… any suggestions on that front?? Thanks again!

      Reply
      • Carol says

        May 19, 2021 at 6:10 am

        Thanks so much for your question. In looking at other IP recipes for cream soup, I would follow the stovetop instructions to the point of adding the potato, lock the lid, set to high for 7 minutes then natural release. Add the cream and puree. Because this soup is pureed, I think you’re pretty safe any way you do it. Thanks again and hope you enjoy!

        Reply
        • FeNiX says

          May 23, 2021 at 8:06 pm

          Thank you so much for looking into it and getting back to me. I’ll be making it very soon, so I’ll try my best to remember to report back with an update on how it turned out…(also in case it helps for anyone else who might be thinking to make it in the IP as well!) Thanks once again… cheers! 🙂

    « Older Comments

    Leave a Comment, Rating or Question Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    WELCOME!

    I’m Carol, a personal chef with 20 years of experience cooking food people want to eat! Here you’ll find easy, step-by-step chef-tested gourmet recipes for today's home cook!

    More About Me →

    Let’s Connect!

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter

    As Seen On

    As Seen On Cloud

    TOP 10 READER FAVES!

    • Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing
    • French-Style Potato Salad
    • Korean Braised Beef Short Ribs Recipe
    • Spicy Shrimp and Grits Casserole with Gouda Cheese
    • Curry Braised Chicken Thighs
    • Crustless Southern Tomato Pie
    • Very Veggie Gazpacho (The Best Vegetable Gazpacho)
    • Roasted Cherry Tomato Tart with Herbed Ricotta
    • Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta
    • Roasted Poblano Corn and Potato Chowder with Bacon and Gouda Cheese

    All Recipes →

    GRILLING FAVORITES

    • Caribbean Jerk Chicken with Black Bean Mango Salsa
    • Mojo-Marinated Pork Skewers
    • Grilled Mahi-Mahi with Cilantro – Ginger Pesto
    • Grilled Marinated Skirt Steak with Peperonata
    • Grilled Citrus Chicken with Spicy Basil Chimichurri
    • Grilled Vegetable Kabobs with Charmoula
    • Indian-Style Beef Kabobs with Cilantro – Coconut Sauce
    • Grilled Chicken Burgers with Jalapeño Tzatziki

    More Grilling Recipes →

    SUMMER IS SALAD SEASON!

    • Mediterranean Chopped Salad Recipe with Chickpeas
    • Creamy Cucumber Salad with Yogurt
    • Mediterranean Salad with Quinoa and Grilled Vegetables
    • Radish Greens Salad with Hot Bacon Dressing
    • Green Bean and Radish Salad Recipe with Mustard-Caper Vinaigrette
    • Tuscan Cherry Tomato and White Bean Salad
    • Mediterranean Barley Salad with Green Beans, Red Bell Pepper, Olives and Feta
    • Southwestern Orzo Pasta Salad with Cilantro Lime Dressing

    More Great Salads →

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms of Use
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates!!

    Contact

    • Contact
    • Facebook
    • Pinterest
    • Instagram

    Copyright © 2021 From A Chef's Kitchen and A Thought For Food

    • 601Facebook
    • Pinterest
    1541 shares