English Celery Soup is a delicate, deliciously creamy soup perfect for cooler months. Best served warm, it’s an excellent way to start your meal — absolutely yummy!
Celery is one of those vegetables you always saute with onions and carrots, but have you ever wondered what it tastes like?
It’s sweet with a hint of earthiness—two flavors that make it an excellent base for a flavor-packed soup.
Add some potatoes, blend everything, and pour some cream to ramp up the creaminess. I dare you to stop after only one bowl. 🙂
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Why This Soup Recipe is a Keeper!
- A light way to start a meal. Creamy and rich soups are generally on the heavier side, but not this one—that’s why it’s perfect for starting a meal, almost like a palate cleanser.
- Ingredients are kitchen staples. I don’t know about you, but I always have all the ingredients in my refrigerator and spice cabinet, so I can whip it up anytime.
Ingredients
(See the recipe card below for measurements.)
- Butter – salted or unsalted will work, and you will use it to saute the chopped onions.
- Onion – chopped finely or thinly, since you will puree the soup anyway.
- Celery – chopped and include the leaves when you have them; don’t throw them away.
- Potato – peeled and diced.
- Stock – I typically use vegetable stock to make English celery soup.
- Cream – heavy cream, also called ‘double cream‘ in some parts of the world.
- Spice and seasonings – all-spice powder, salt, and ground white pepper.
How to make creamy celery soup
Start by placing a medium to large pot over medium-high heat.
Add the butter and let it melt.
Once it has completely melted, add the chopped onions.
Saute until they become soft, then add the all-spice powder.
Cook for a couple of minutes, stirring often to avoid burning the spice. (Do not hesitate to lower the heat.)
Add the bay leaf, potato, and celery, as well as the leaves.
Mix for a few minutes to coat everything with the melted butter, then add some salt.
Reduce the heat to medium-low, cover with a lid, and let it cook for twenty to twenty-five minutes.
Pour the stock and add the bay leaf.
Place the lid back on and bring to a boil — then simmer for fifteen to twenty more minutes.
Take the pan out of the heat and remove the bay leaf.
Use an immersion blender to puree the celery soup.
Place it back on the stove, and season with salt and ground white pepper.
Pour the cream.
Mix and heat for a few more minutes — taste and adjust seasoning, if needed.
Transfer your celery soup into bowls and serve!
Helpful tips
- Dice the potatoes in the same size so they cook at the same time. The same applies to the celery stalks.
- If you want a smoother soup, use a sieve to strain it after pureeing with an immersion blender.
- You can use a stand blender to puree the soup if you don’t have an immersion one.
- Remember not to boil your celery soup after pouring the cream — just warm it up, then take it off the heat.
- Whether using an immersion or stand blender to puree your English celery soup, be very careful! The soup is scalding hot!
Recipe variation
- Chicken stock. I generally use vegetable stock, but you can also use chicken stock if you prefer.
- Light cream or Milk. Either of these two can be used instead of the heavy cream that I used in this recipe. However, the result will not be as creamy.
- More potatoes. You can certainly add more potatoes to the soup. But make sure the potatoes do not overpower the flavor of the celery.
Serving suggestions
- Garnish it with celery leaves, fresh parsley, or croutons.
- If you are skipping the croutons, make sure you have some other kind of bread with it.
So there you have it! As I told you earlier, you probably have all the ingredients in your pantry for making this English celery soup recipe. Give it a try!
OR GET MORE IDEAS FROM THIS LIST OF SOUPS FROM AROUND THE WORLD!
FOR MORE GLOBAL DISHES FROM THIS LIST OF INTERNATIONAL RECIPES BY COUNTRY!
📖 Recipe
English Celery Soup Recipe
Equipment
- Medium to Large Pot (with lid)
Ingredients
- 55 grams butter (about 1/2 stick)
- 1 small onion, chopped
- 7 to 8 stalks celery (including leaves), chopped
- 1 medium potato, peeled and diced
- 2 cups stock
- 1 piece bay leaf, dried
- 1/4 teaspoon ground all-spice
- 1/3 cup cream
- salt and ground white pepper, to season
Instructions
- Start by melting the butter in a medium to large pot, over medium-high heat.
- Add the chopped onion and saute until they soften.
- Add the all-spice powder and saute for a few minutes, stirring often to avoid burning the spice. (NOTE: Do not hesitate to lower the heat.)
- Add the bay leaf, potato, and celery, as well as the leaves.
- Mix for a couple of minutes to coat everything with the melted butter — then add a bit of salt.
- Reduce the heat to medium-low, cover it with a lid, and let it cook for twenty minutes.
- Pour the stock and add the bay leaf; then place the lid back on, and turn the heat up.
- Bring to a boil, lower heat, then simmer for fifteen to twenty minutes.
- Take the pan out of the heat and remove the bay leaf.
- Use an immersion blender to puree the celery soup.
- Place it back on the stove, and season with salt and ground white pepper.
- Pour the cream, mix, and heat for a few more minutes — taste and adjust seasoning, if needed.
- Transfer your English celery soup into bowls and serve!
Notes
- Cook’s Tip: Strain the liquid after pureeing for a smoother soup, then place it back into the heat.
- Refer to the post for more tips and substitutions.
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