Celery Celery Soup: A Symphony of Green

I’ll never forget the first time I truly appreciated celery. It wasn’t in a crudité platter, sadly, but rather during a particularly harsh winter. My grandmother, a woman who believed in the power of simple ingredients, whipped up a batch of celery soup. The aroma alone – fresh, earthy, and subtly sweet – was enough to cut through the winter gloom. But the taste? It was a revelation. Creamy, comforting, and intensely flavorful, it transformed my perception of this often-overlooked vegetable. It was so delicious; I still dream of its fragrant steamy vapors.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 6
• Dietary Type: Vegan

Ingredients

• 1 large onion
• 1 large russet potato
• 1 medium carrot
• 10 medium-length stalks celery, washed well
• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, chopped
• 5 cups lightly-flavored great tasting vegetable broth (or water)
• 2 cups cooked wild rice, brown rice, barley or 2 cups wheat berries

Celery leaf pesto (optional)

• 1 cup lightly packed celery leaves
• 1 large garlic clove
• ¼ teaspoon salt
• ⅓ cup extra-virgin olive oil

Equipment Needed

• Large thick-bottomed soup pot
• Food processor or blender (for pesto, optional)

Instructions

1. Begin by prepping your vegetables. Chop the onion, potato, carrots, and celery into pieces that are about ½-inch or smaller. It’s important to maintain uniform sizes among the vegetable pieces, as this will ensure even cooking. Aim for roughly 2 ½ cups of chopped celery.

2. In a large, thick-bottomed soup pot over medium-high heat, combine the extra-virgin olive oil, onion, potato, carrots, celery, and a few generous pinches of salt. Sauté the vegetables for approximately ten minutes, or until the onions and celery soften slightly and begin to release some of their water. Stir frequently to prevent sticking and promote even browning.

3. Stir in the chopped garlic and then pour in the vegetable broth (or water). Bring the mixture to a simmer, then reduce the heat to maintain a gentle simmer. Cook for another 10 minutes, or until the celery, carrot, and potatoes are just cooked through. It’s crucial to avoid overcooking the vegetables into mush, so check their tenderness frequently with a fork.

4. Stir in the cooked wild rice, brown rice, barley, or wheat berries a few minutes before the vegetables are fully cooked, allowing the grains to heat through and absorb some of the flavorful broth.

5. While the soup simmers, you can prepare the optional celery leaf pesto. In a food processor, combine the celery leaves, garlic clove, and salt. Process for about 30 seconds, or until the ingredients are finely chopped. With the motor running, slowly drizzle in the extra-virgin olive oil until a smooth pesto forms.

6. Once the vegetables are tender and the grains are heated through, ladle the soup into bowls. Top each serving with a dollop of the celery pesto (if using). Serve immediately and enjoy the comforting warmth and vibrant flavors.

Expert Tips & Tricks

• Celery Salt Boost: If you want to enhance the celery flavor even further, add a pinch of celery salt to the soup during the sautéing process. Just be mindful of the overall saltiness.
• Creamy Texture: For a creamier soup, you can blend about one cup of the cooked soup before adding the rice or wheat berries. Use an immersion blender carefully, or transfer the soup to a regular blender in batches.
• Aromatics: Don’t underestimate the power of aromatics! Adding a bay leaf or a few sprigs of fresh thyme or parsley to the soup while it simmers can add depth and complexity to the flavor. Remember to remove them before serving.
• Homemade Broth: While store-bought vegetable broth works perfectly well, using homemade vegetable broth will elevate the flavor of the soup.
• Consider using the heart of the celery, usually discarded, it has wonderful flavors.

Serving & Storage Suggestions

This celery soup is best served hot, garnished with the vibrant green celery leaf pesto. It makes a delightful and light lunch or dinner, especially on colder days.

• Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The celery leaf pesto is best stored separately in an airtight container in the refrigerator; it will retain its bright color and flavor longer this way.
• Freezing: The soup (without the pesto) can also be frozen for up to 2-3 months. Thaw it in the refrigerator overnight before reheating. The texture of the potatoes might change slightly after freezing, but the flavor will remain delicious. It’s best not to freeze the pesto, as it will lose its vibrant color and flavor.
• Reheating: Reheat the soup gently on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave. Add a fresh dollop of celery pesto just before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	294 kcal	N/A
Calories from Fat	172	59%
Total Fat	19.1 g	29%
Saturated Fat	2.7 g	13%
Cholesterol	0 mg	0%
Sodium	170.7 mg	7%
Total Carbohydrate	27.8 g	9%
Dietary Fiber	4.1 g	16%
Sugars	3.5 g	13%
Protein	4.4 g	8%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Ensure you are using gluten-free grains (such as rice) and vegetable broth to keep the recipe gluten-free.
• Creamy Soup (Non-Dairy): For a creamier soup without using dairy, add a can of full-fat coconut milk during the last few minutes of cooking. The coconut flavor will complement the celery beautifully.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a spicy kick.
• Herbaceous: Experiment with different herbs. Parsley, thyme, or chives would all be delicious additions to the soup.

FAQs (Frequently Asked Questions)

Q: Can I use celery root in this soup?
A: Absolutely! Celery root (also known as celeriac) will add an even deeper celery flavor to the soup. Peel and dice it just like you would the potato.

Q: I don’t have rice or barley on hand. Can I omit it?
A: Yes, you can definitely make the soup without the grains. It will be lighter, but still delicious. You could also substitute with quinoa or lentils.

Q: Can I make this soup in a slow cooker?
A: Yes, you can! Sauté the vegetables in a skillet first, then transfer them to the slow cooker with the broth. Cook on low for 6-8 hours or on high for 3-4 hours. Add the cooked grains during the last 30 minutes of cooking.

Q: Is celery leaf pesto too bitter?
A: Some people find celery leaves slightly bitter. Blanching them in boiling water for a few seconds before making the pesto can help to reduce the bitterness. Also, be sure to use young, tender leaves.

Q: Can I add protein to this soup?
A: Certainly! Adding cooked chickpeas, white beans, or lentils would make the soup more substantial and protein-rich.

Final Thoughts

This Celery Celery Soup is more than just a recipe; it’s an invitation to rediscover the beauty of simple ingredients and the magic that happens when they come together in perfect harmony. Don’t be afraid to experiment with variations and make it your own. I hope you enjoy this soup as much as I do, and I encourage you to share your creations and feedback! Maybe serve with a crusty baguette or a light salad.