Cream of Celery Soup

Cream of Celery Soup

With this cream of celery soup recipe, you can change the number of ingredients you need. Change the recipe to fit the number of people you want to cook for. You can do this by altering the number of people in the recipe. This will change all of the ingredients and show you what you require.

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Cream of Celery soup

Recipe by Chris Cooper
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Cream of Celery soup


  • 25 Grams 25 butter

  • 10 10 Large stalks of celery, sliced

  • 1 1 large onion, sliced

  • 1 1 clove garlic, sliced

  • 2 2 bay leaves

  • 850 ml 850 Vegetable stock

  • 250 ml 250 fresh milk

  • 85 ml 85 fresh double cream

  • 2 tbs 2 chopped parsley

  • Salt

  • Freshly ground pepper


  • Heat the butter in a pan and gently fry onion and garlic for 5 minutes making sure they don't brown.
  • Add stock, celery, bay leaves, salt, and freshly ground black pepper to season.
  • Bring to a boil cover and simmer gently for 25 minutes until cooked.
  • Remove the bay leaves.
  • Puree using a hand blender or food processor then return to pan.
  • Stir in milk, cream, and parsley and heat gently for 5 minutes whilst continuing to stir.
  • Check to season and add more seasoning if required.
  • Serve and add parsley.


  • The Onion, Garlic, and Celery can be roughly chopped as you will be blending the soup.
  • If you wish to thicken the soup further then mix 2 tbsp cornflour with 2 tbsp. cold water to smooth paste (slurry).  Slowly add the mixture until you have the desired consistency.

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Cream of celery soup

Cream of celery soup

Cream of celery soup

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