Delia Smith Celery Soup​ Recipe

This creamy Cream of Celery Soup is made with fresh celery, potatoes, leeks, chicken stock, and a touch of cream. This recipe creates a wonderfully smooth and savory soup. It’s the perfect comforting starter for a chilly November evening and serves 4-6 people.

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Cream of Celery Soup Ingredients

• ¾ lb (350 g) sticks celery, trimmed (save the leaves)
• 1 oz (25 g) butter
• ¼ lb (110 g) potatoes, peeled and cut into chunks
• 2 medium leeks, white parts only, sliced and washed
• 1 pint (570 ml) hot stock (chicken or vegetable)
• ½ pint (275 ml) milk
• ¼ teaspoon celery seeds
• 2 tablespoons cream
• Salt and freshly milled black pepper

How To Make Cream of CelEntry Soup

1. Sweat the vegetables: Melt the butter in a large pan over a low heat. Add the chopped celery, potato chunks, and drained leeks to the pan. Stir to coat them all in the butter. Cover the pan and cook very gently for 15 minutes, shaking the pan from time to time so the vegetables don’t stick.
2. Simmer the soup: Pour in the hot stock and milk. Sprinkle in the celery seeds and some salt. Bring the mixture up to a simmering point. Cover the pan again and cook over a very low heat for 20–25 minutes, or until all the vegetables are absolutely tender. Be careful not to let it boil over.
3. Blend and finish: Carefully liquidise the soup in a blender or with a stick blender until it’s completely smooth. (You can also rub it through a sieve). Return the smooth purée to the pan and stir in the cream. Bring the soup back to the boil. Taste it and season with salt and freshly milled pepper as needed.
4. Garnish and serve: Just before serving, chop up any fresh celery leaves you reserved. Stir them into the hot soup and serve immediately.

Recipe Tips

• Sweat, Don’t Sauté: Cooking the vegetables gently in butter (called “sweating”) is key. It softens them and releases their flavor without browning, which builds a deep, savory base for the soup.
• Low and Slow Simmer: Once you add the milk, you must cook the soup over very low heat. A rapid, rolling boil can cause the milk to curdle or “break,” which would ruin the soup’s smooth, creamy texture.
• Use the Potatoes: The potatoes are essential for the soup’s body. As they cook, their starches are released, which naturally thickens the soup and gives it a velvety consistency once blended.
• Don’t Forget the Leaves: Using the reserved celery leaves as a garnish isn’t just for looks. They have a bright, fresh celery flavor. Stirring them in at the end adds a final burst of freshness that lifts the whole dish.

What To Serve Cream of Celery Soup

This creamy soup is a perfect starter on its own. To make it a full, comforting meal, serve it with a crusty baguette or warm dinner rolls for dipping. It also pairs beautifully with a classic grilled cheese sandwich, a light ham and Swiss croissant, or some savory cheese crackers. For a bit of texture, top the soup with homemade garlic croutons or a sprinkle of crispy bacon.

How To Store Cream of Celery Soup Leftovers

• Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently on the stovetop over low heat, stirring often.
• Freeze: This soup freezes well. Let it cool completely, then pour it into freezer-safe containers, leaving about an inch of space at the top. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently.

Cream of Celery Soup Nutrition Facts

• Calories: 154 kcal
• Total Fat: 9.6g
• Saturated Fat: 3.8g
• Cholesterol: 19mg
• Sodium: 482mg
• Total Carbohydrate: 13g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 5g

Frequently Asked Questions

• Can I make this soup dairy-free or vegan? Yes. To make it vegan, use a high-quality vegan butter or olive oil instead of the dairy butter. Substitute the milk and cream with an unsweetened, creamy plant-based milk, such as oat milk or cashew milk.
• Why did my soup curdle? This can happen if the heat is too high after you add the milk and cream. Dairy can separate or “break” if it’s boiled too rapidly. Always reheat the soup gently over low heat and avoid letting it come to a rolling boil.
• Can I use an immersion (stick) blender? Absolutely. An immersion blender is perfect for this recipe and saves on cleanup. You can blend the soup directly in the pot until it’s completely smooth, then stir in the cream and season it.

Try More Recipes:

• Delia Smith Cauliflower Soup​ Recipe
• Delia Smith Carrot And Leek Soup Recipe
• Delia Smith Buttermilk Scones​ Recipe