Reviewed: Apr. 10, 2013

I had a thing of celery that was going soft and just had a brocoli soup last week that I loved so thought we'd try celery soup. I cut amounts to make 1 qt instead of 4. Not sure how many veggies I used, just used what I had. Oh I microwaved the carrots for amin to soften them prior to cooking, my celery was already soft. Set the timer for 5 min to stir again since it said boil for 10....Oops it boiled over and half my liquid is on the stove top. Took what was left and blended it anyway to a smoothie consistency. Taste test and its pretty good. My daughter thinks it looks like a smoothie setting in the blender still so hopefully she'll love it at dinner in a few....

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Reviewer:

ataylor

Reviewed: Mar. 18, 2013

I left the vegetables in and pureed them in the blender. I also used water and chicken bouillon instead of broth. Very cheap, simple recipe with lots of flavor.

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Reviewer:

KKH3

Reviewed: Feb. 18, 2013

Great example that there are excellent recipes on AR that do not have necessarily have hundreds of reviews. Outstanding and very easy. Perfect for the time when you have lots of left over celery. Adapted to smaller scale, followed some previous suggestions - extra carrots, garlic, sage/nutmeg, and sautéing veggies early on. So glad I tried it. Will make it again. Thanks for a keeper

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Reviewer:

Teygo's Mom

Cooking Level: Intermediate

Home Town: Oak Park, Illinois, USA

Reviewed: Feb. 9, 2013

I would have given this recipe 5 stars but it just lacked some flavor, probably due to the fact that I didn't have carrots. I was using leftover celery from Superbowl, didn't know what to do with it, and I found this recipe. I did use my immersion (sp?) blender and pureed the celery and onions after adding the chicken broth and Almond Milk. I threw in a little half and half for richness too. What made it fun was I had some finishing salts that I put on the table and we had fun tasting the soup with the different salts. Pink Australian salt was the winner :) Everyone enjoyed it, despite missing the carrots tho!

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Reviewer:

laraine

Reviewed: Jan. 6, 2013

I always read tons of reviews before I make a recipe, and this time it really paid off. Immersion blend your soup, for sure. Makes it creamy without adding any additional fat! I went the path of sauteeing the veggies (including carrot and garlic) in a little butter and EVOO until tender, then I poured in about a cup of water, put the lid on, and let them steam and get really soft. I added the rest of the water (6C total) and 2T. Better Than Bouillon paste. I think that's a key ingredient because it's so much tastier than plain chicken stock from a box or can. I didn't need to add any salt or other spices. I made this to freeze, so I omitted the roux, and as the soup is now, it's divine. Really doesn't need the fat and carbs of the flour, butter, and milk. I can see using this as a sauce for broiled fish or in casseroles to add flavor. Really delicious. I do plan to try the creamy version, too!

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Reviewer:

MonroeMomma

Cooking Level: Intermediate

Home Town: Monroe, Michigan, USA

Reviewed: Dec. 27, 2012

Just finished this great soup. I re-portioned it to be 4 servings and used half an onion, two medium carrots, 7 stalks of celery, and 5 large cloves sweet garlic. Like others, I used an immersion blender to puree about half of the veggies when it was done cooking. Sooo delicious, very sweet flavor, like potato soup without the weird, annoying potatoes. Served with baked tortillas, which ended up tasting like saltines. Overall very satisfying and easy on a cold evening!

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Reviewer:

ChilledCoyote

Reviewed: Nov. 1, 2012

Freezes well with a few changes. Easy and delicious! I made this recipe with the intention of freezing it because I had a large surplus of celery. Since creamy soups often separate in the freezer, I changed the process to eliminate this problem. To make the recipe quicker, I pulsed the celery and onion (carrots, also, though I left them out as I didn't have any at the time) in batches in my food processor until it was a fine chop. I then added it to the pot along with the stock and cooked the veggies until tender (leave out the milk, flour, butter at this step). I like the added texture of the celery, so did not sieve any out(no need to blend it because I already used the food processor). Once cooled, I froze soup in 2 cup portions. To finish, I thaw the soup and add it, while whisking, to a roux of about 2 Tbsp Butter and 2 Tbsp flour. Let simmer until it begins to thicken, then slowly add an equal portion of milk (2 cups) while stirring. Let simmer without boiling a couple minutes until creamy. Salt and pepper to taste.

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Reviewer:

dannie77

Cooking Level: Expert

Living In: Grand Forks, North Dakota, USA

Reviewed: Oct. 23, 2012

I recalculated the servings to 4, and made this soup, but did NOT discard the vegetables. Instead, I allowed the soup to cool to "warm," put it into a food processor and pureed the vegetables with the soup, then reheated to serve. This yields a richer flavor and was really wonderful!

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Reviewer:

krumbar

Home Town: Buckley, Illinois, USA

Reviewed: Oct. 22, 2012

It truly is a delicious cold night style soup. I left in the veggies and added extra butter. I think that comes from the PA Dutch in me needing tons of butter. We had this with Salmon Cakes. It was an interesting combination that I may try again. A recommend to anyone with little ingredients needing something warm and healthy.

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