Cream of Celery Leaves Soup
Wondering what to do with celery leaves? Cream of Celery Leaves Soup makes the perfect starter for an elegant spring dinner party, brunch or luncheon. It’s an easy and tasty way to use celery leaves and tender tops to reduce kitchen waste!
“Wish I could give this one TEN stars. It is deeee-licious! … This is just too good to be real!”
Why This Recipe is a Keeper!
After watching the late Anthony Bourdain’s movie Wasted on a plane ride back from Europe several years ago, I was shocked to learn how much food we waste as a nation. Frankly, it made me pretty uncomfortable.
We compost all our vegetable trimmings, but I decided to take a closer look at what we were tossing that was still edible and usable. Celery leaves were one of those things.
Celery is a workhorse in the culinary world for everything from potato salad to stuffing to soups and stews. That means the potential for lots of celery leaves and tender tops that can be used in numerous ways all year long–like this creamy celery leaf soup!
This Cream of Celery Leaves Soup recipe is:
- So delicious! Check out the reviews!
- Easy!
- Make-ahead!
Can You Eat Celery Leaves?
You absolutely can eat celery leaves. A leafy head of celery is a bonus because celery leaves are an unsung hero of the culinary world. They are delicious, and this celery leaves recipe proves it! Celery leaves are packed with intense celery flavor without the stringiness of the stalk. Another bonus–they’re super nutritious! Celery leaves are rich in vitamins, minerals, and antioxidants, according to LiveStrong.com.
How to Make Cream of Celery Soup:
Recipe Ingredients:
Here’s everything you’ll need to make this Cream of Celery Leaves soup recipe, along with instructions for preparing the ingredients. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Butter and Olive Oil: Using butter and olive oil together creates a flavorful base for sauteing the scallion, celery leaves, and garlic. Oil lacks flavor, and butter can burn quickly. I always use unsalted butter to adjust the salt level to taste.
- Scallions: Scallions, also known as green onions or spring onions, are young onions. They consist of a white base that has not yet formed into a bulb and long green stalks that often resemble chives when very young and thin. The white and green parts are edible and can be consumed cooked or raw. The delicate flavor of scallions won’t overpower the celery as using a mature onion would.
- Celery Leaves and Tender Tops: I highly recommend sticking to using only the leaves and tender tops. The stalks can be somewhat stringy unless you strip the strings off.
- Russet Potatoes: Russet potatoes help to thicken the soup.
- Chicken Broth: Substitute vegetable broth to make this soup vegetarian.
- Heavy Cream: Heavy cream adds a luxurious touch. You can cut the amount in half if you’re concerned about the fat and calories.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Heat butter and oil over medium-high heat in a Dutch oven or other soup pot.
- Add the scallions. Reduce heat to medium-low and cook for 2 to 3 minutes or until the scallions wilt.
- Add the garlic and celery leaves. Cook for 6 to 7 minutes or until leaves wilt and reduce in volume.
- Add the potato and give it a stir.
- Add the chicken broth. Bring to a boil.
- Reduce heat to medium and simmer uncovered for 15 to 20 minutes or until potato and other vegetables are very tender.
- Remove from the heat and add the cream.
- Puree with an immersion blender or carefully in batches in a food processor.
- Season to taste with salt and black pepper.
- Voila! A beautiful, creamy, luxurious, and delicious soup perfect for any spring occasion!
- Garnish with a few fresh celery leaves.
Cream of Celery Leaves Soup is the perfect way to use an abundance of celery leaves and reduce kitchen and food waste!
Chef Tips and Tricks:
- Be sure to store your celery and leaves in aluminum foil which helps the celery breathe. Using plastic wrap will accelerate spoilage because ethylene gas produced by the celery can’t escape. Wrapped in aluminum foil, celery can last up to a month in your refrigerator.
- Definitely use scallions in this celery leaf recipe. Their delicate flavor won’t overpower the celery like a mature onion would. A leek or two is also a good option.
Frequently Asked Questions:
Fresh celery leaves can be used like any herb. Therefore, you can:
>>Use them in stock.
>>Use to flavor soups and stews.
>>Make a celery leaf pesto.
>>Add them to salads.
>>Use them in place of parsley either in the recipe or as a garnish.
>>Add them to a green smoothie.
>>Make this celery leaves recipe!
Wrap them in aluminum foil to store celery and the celery leaves so that they last up to a month. Do not store them in a plastic bag or plastic wrap. When stored this way, you’ll be amazed a vegetable can last so long in your refrigerator. Keep the leaves attached to the stalk as long as possible.
Yes, you absolutely can! It can be made 1 to 2 days ahead of time. Cool the soup down completely and refrigerate until you wish to serve it. Then reheat it on the stovetop in a saucepan or the pot you cooked it in.
Storage:
- Store any leftovers in the refrigerator.
Serve with:
- Puff Pastry Vegetable Tart
- Caramelized Onion and Goat Cheese Tart with Thyme
- Chicken Divan
- Chicken Spinach and Artichoke Puff Pastry Parcels
- French Lentil Salad
- Salade Nicoise
More great recipes to reduce kitchen and food waste!
- Carrot Top Salsa Verde
- Radish Greens Pesto
- Hot Bacon Dressing with Radish Greens
- Whole Grain Croutons with Thyme Rosemary and Parmesan
Get all my soup and stew recipes at: Soup and Stew Recipes – From A Chef’s Kitchen
Cream of Celery Leaves Soup
Click to Rate!
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2-3 bunches thick scallions - white and light green parts only, coarsely chopped (approximately 1 1/2 cups)
- 3 cloves garlic - chopped
- 4 cups celery leaves - tender tops and hearts, packed (from about 2 large heads, 2 cups after being chopped)
- 1 large Russet potato or 2 medium Russets - peeled and cubed (approximately 2 cups)
- 4 cups vegetable broth - or chicken broth
- 1/2 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. Reduce heat to medium-low and cook for 2-3 minutes or until the scallions wilt.
- Add the garlic and celery leaves. Cook for 6-7 minutes or until leaves wilt and reduce in volume.
- Add the potato and chicken broth. Bring to a boil.
- Reduce heat to medium and simmer uncovered for 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.
Recipe Notes
- Store your celery and leaves in aluminum foil which helps the celery breathe. Using plastic wrap will accelerate spoilage because ethylene gas produced by the celery can’t escape. Wrapped in aluminum foil, celery can last up to a month in your refrigerator.
- Can be made 1-2 days ahead of time. Cool and refrigerate until needed. Reheat on the stovetop.
Nutrition
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.
Why is it bitter ? How do I fix that? Not sure if I did anything wrong. 😕
Hi, Tati, Thanks for your comment and question. I really don’t know. There aren’t too many things in this soup recipe that would make it bitter. It could be the broth you used; some of those can be pretty acrid. You could try mellowing it out with another potato or two. Again, so sorry and I don’t know.
This was a great recipe idea which I basically followed. I had far more celery leaves than called for so I added more potato, some cauliflower, carrot and broccoli. I also had one leek so it went in too. I used evaporated milk and added cheese as well. The soup was delicious. I will definitely make this soup again. Thanks for the idea and recipe.
Hi, Gary, Thanks so very much and happy you enjoyed! Sounds like you came up with a whole new favorite soup. I’m happy this recipe was the inspiration!
Can I use shallots instead of scallion?
Hi, Jolene, Thanks so much for your question. Yes, absolutely! Because they’re mild, they’re a great substitute for scallions. Thanks again and hope you enjoy!
It came out slimy in texture. It was creamy yes, but felt slimy. I don’t know what would cause that or if that’s a texture people like on here. Smelled great, looks great, and even tastes great. but I just can’t get past the mucus-like texture. Maybe I’ll try to make a pie out of it or something.
Hi, Katie, Thanks for your feedback. I also don’t know what would cause that; no one has ever reported that nor have I experienced anything like that in all the times I’ve made it.
I have been making cream of ?????? any veg can be used …sub the celery for your choice of veg…summer time is great. There is a good supply of fresh veg..my fav is asparagus, first veg of the season.
Thank you, Joanne, for participating in the conversation.
I adapted this for extra protein and it was still delicious! Subbed out the potato for a can of white canellini beans and 100g of crumbled tofu. I also used 1/2cup coconut milk instead of cream and 1/2 a red + 1/2 brown onion + handful of chives instead of shallots. It turned out beautiful!!
Hi, Sarah, Thanks so very much and I love your adaptations! Beans and tofu are a great way to add some protein and thickness. Thanks again and so happy you enjoyed!