Cream of Celery Leaves Soup
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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. 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.
Recipe FAQs:
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
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.
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
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
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 :-).
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!
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!
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!
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! 🙂
Tried this when our CSA delivery included a very leafy celery. It is a hit with my guys. We treat recipes as ‘suggestions’ so we varied it a bit – milk and Greek yogurt instead of cream, leek instead of scallions, veg flavor better than bouillon w/water instead of broth, and we omitted the oil. Delicious!
We had so much celery in the garden this year I had to find something to do with all the beautiful leaves and this recipe was perfect. So simple and delicious.
I’m trying to use up the rest of the bounty. I have read that creamed soups don’t freeze well so I’m thinking I would make the recipe right up to the point before adding cream, freeze that soup and then when it’s time to eat it, defrost, reheat and add the cream then.
What do you think? Any other suggestions?
Thank you for this delicious recipe.
Hi, DH, Thanks so much for your question and glad you enjoy this soup so much. You could leave the cream out to be on the safe side. However, I do creamy soups a lot for clients and no one has ever had a problem. With heating and stirring, it comes back together. Try a small batch WITH the cream–like a cup or so–and see if you like the result. Thanks again!
Success !! I tried your suggestion and it worked exactly as you described. When the creamed soup came out of the freezer and defrosted, it looked curdled, but reheating and whisking brought it all back together. Thank you so very much for all of this !!
Hi, DH, Thank you so very much and you are most welcome! I don’t recall ever having a problem so glad it worked out well for you, too!!
I froze mine, cream and all and just defrosted and ate, creamy and delicious as ever!
Awesome! Thanks so much, Kelly!
I never leave comments on websites but this soup was so good I felt I had to write you a message! I had a ton of celery leaves from the veggie box that I receive each week from an organic co op and was looking for something to do with them. Thought I would try this and it was absolutely delicious. I didn’t have scallions so used normal white onions. I used a vegetable stock and also didn’t add cream since I follow a plant based diet. Thanks so much. I will definitely be making this again.
This was delicious! I used fresh celery from our garden and the leafs gave it such flavor. I did not put potatoes or cream in the soup. I used greek yogurt instead. I also used vegetable stock instead of chicken stock. I mixed in some farm fresh yellow onions with the scallions and added more garlic. My husband even liked it. Cheers to this recipe!
I followed the recipe and it turned out great. Going to make it again soon. Just a bit hard to find celery with the leaves. They always cut them off except for the farmers markets
I made this with half the butter and oil. I used a bit over on the leaves and scallions. “No-chicken” stock was used instead of chicken stock. And, since I had some left over from a previous recipe, buttermilk instead of cream. I was going to add a bit of non-fat Greek yogurt, but decided against that.
And it still tasted great!
Which brings up the story of a carpenter who had a favorite hammer. The head broke and he replaced the head. A while later, the handle broke and he replaced the handle. And it was _still_ his favorite hammer!
YMMV!
Hi, Steve, Thanks so much and so glad you enjoyed! LOVE your story about the carpenter–it’s so appropriate and I get the meaning totally as my father is a carpenter/woodworker. Thanks again and hope you’ll stay in touch!
Wow, soo delicious! Thank you so much for this recipe, I was looking for a way to use whole vegetables when I came across your soup. So glad I found it. I only changed the chicken stock for veggie stock (I follow a plant based diet) and it turned out way better than I had expected since I don’t really like celery. Scrumptious! Will become a staple for anytime I buy celery.
Hi, Tatiana, Thanks so very much and so glad you enjoyed! What a great comment to wake up to! Thanks again!
Thanks for your response about the scallions. It took 5 of the ones I had, with large-ish bulbs, to make up a cup. Next question: is this soup meant to be served hot or chilled?
Hi, Jo Ann, Looks like you used what we call “spring onions” with the bulbs starting. I always serve it hot but I’ll be it would be great chilled! Thanks again and hope you’re enjoying!