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!
Could I substitute dehydrated celery leaves and what would the quantity be?
Hi, Sandra, Thanks so much for your question. I really am not sure because I’ve not tried it. If they’re your own dehydrated celery leaves, it would probably be okay because they’d still taste better than commercial. If you were to compare them to dried herbs, the ratio is typically 2:1, two parts fresh to one part dried because dried has a more concentrated flavor. Hope that helps! Let me know how it goes!
Absolutely love this soup recipe. I grow my own celery and am forever grateful for this recipe. The tops are always so fragrant and I add them to salads. Use some leaves to decorate serving platters. Now I have an even better way to use them. I did not grow scallions but have a large patch of chives so I used chives. Also I dehydrate some of my veggies so I used dehydrated potatoes. Turned out beautiful. Blended with my Immersion blender and came out perfect.
Thank you so much for this recipe.
Hi, Patricia, Thank you so very much and so happy you love this recipe!! I love that you’re using your own homegrown celery, too. Thanks again!!
Thank you for this delicious recipe. I’ve made it 3 weeks in a row. I feel so good after eating it. I added fresh dill and a zucchini this time. Also, left the potato skin on and added soy milk at the end. So creamy and good. This is my favourite soup 🙂
Hi, June, Thanks so very much and so happy you love this recipe! Those sound like some great additions. Thanks again!
I make this every summer when I have tender celery in the garden. It’s a gem!
Hi, Gina, Thanks so very much and so happy you love this recipe!
Used to like Campbell’s cream of celery, but no more…..either my tastes changed or their recipe did. My celery was from the farmers’ market and the leaves were seriously dark green….never quite puréed like in your picture, but this soup is very tasty and a keeper! Thanks!
Hi, Joanne, Thanks so much and happy you enjoyed! Someone else mentioned it not getting smooth. At times, I’ve had celery that seems to be a bit more fibrous. That’s the only thing that I can think of that would cause it to not get smooth. Thanks again and very happy to replace Campbell’s! 🙂
Wish I could give this one TEN stars. It is deeee-licious! I didn’t have a potato, so I substituted powdered potato and added a little extra chicken broth. I think this is one of the best dishes I have ever made. I made a half recipe because I didn’t have that many celery leaves, but it worked beautifully. This is just too good to be real!
Hi, Barbara, Wow! Thanks so very much and so happy you love this recipe!! The leaves really do have a lovely taste; I wish they were more readily available. Thanks again!
I have been making this soup since I first saw the most lovely fresh celery at the market. I freeze the extra leaves and am able to make a second batch. It is one of the most delicious simple-to-make soups in my recipe file now.
Hi, Doreen, Thanks so very much! I absolutely love hearing that! Celery leaves are so underutilized; they have such a lovely flavor. I wish they wouldn’t cut the majority of them off when they ship them to the market. Thanks again!
Yummy recipe! I used leeks instead of scallions- that’s what I had on hand. Also used half and half instead of heavy cream. Nice flavor!
Hi, Kim, Thanks so very much and so happy you enjoyed! Yes, you can definitely lighten it up a little with half and half; glad it worked so well for you. Thanks again!
I wonder if it work to use coconut cream or coconut milk if you’re trying to keep it dairy free.
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!
Try Violife Original Cream Cheese- so delicious and Vegan option.
Thanks so much, Julie!
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!