Cream of Celery Leaves Soup
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!
Servings: 4
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
TIP:
- 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
Serving: 1 | Calories: 293kcal | Carbohydrates: 30g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 34mg | Sodium: 1152mg | Potassium: 1080mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2133IU | Vitamin C: 16mg | Calcium: 148mg | Iron: 2mg