Description
A soothing and creamy soup made from fresh celery, onions, and herbs, perfect for chilly evenings.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 large onion, finely diced
- 4 cups very finely chopped celery
- 2 cloves garlic, minced
- 1 bay leaf
- 6 cups low sodium chicken broth or vegetable stock
- 3/4 cup heavy cream
- 1/4 cup fresh herbs (parsley, thyme, rosemary)
- Kosher salt to taste
- Black pepper to taste
Instructions
- Melt the unsalted butter in a Dutch Oven or large soup pot over medium heat until it starts to bubble gently.
- Add the finely diced onions and finely chopped celery to the pot and sauté until everything is really soft, about 7-10 minutes.
- Reduce the heat to low and add the minced garlic, cooking for another minute while stirring constantly.
- Add the bay leaf and low sodium chicken broth or vegetable stock, bringing the mixture to a low boil, then reducing to a gentle simmer.
- Allow the soup to simmer for 20-25 minutes to deepen the flavors.
- Using an immersion blender or stand blender, purée the soup until smooth and creamy.
- Stir in the heavy cream and fresh herbs, whisking together and seasoning with salt and black pepper to taste.
- If there are leftovers, transfer to an airtight container and store in the refrigerator for up to 4 days.
Notes
For added texture, top with homemade croutons. Pairs well with a crisp salad or sandwich.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg