📝 About This Recipe
This isn't the bland, canned soup of your childhood; it is a sophisticated, vibrant celebration of the humble celery stalk. By slowly sweating the aromatics in high-quality butter and finishing with a touch of heavy cream, we transform crisp greens into a silky, emerald-hued masterpiece. It is earthy, deeply comforting, and possesses a surprising depth of flavor that makes it a perfect elegant starter or a light, soul-warming lunch.
🥗 Ingredients
The Soup Base
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1.5 pounds Celery (about 1 large head, sliced, leaves reserved)
- 1 medium Yellow Onion (finely diced)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 3 cloves Garlic (minced)
- 1 medium Yukon Gold Potato (peeled and cubed small for natural thickening)
Liquids and Seasoning
- 4 cups Chicken or Vegetable Stock (low sodium)
- 1/4 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup Heavy Cream (at room temperature)
- 2 sprigs Fresh Thyme (leaves removed and chopped)
- 1.5 teaspoons Kosher Salt (plus more to taste)
- 1/2 teaspoon White Pepper (ground, for a clean look)
- 1 teaspoon Lemon Juice (freshly squeezed)
For Garnish
- 1/4 cup Crème Fraîche (for swirling)
- 2 tablespoons Fresh Chives (finely minced)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-low heat until it begins to foam.
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2
Add the sliced celery, diced onion, and sliced leeks to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and translucent but not browned.
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3
Stir in the minced garlic and cook for just 60 seconds until fragrant, ensuring the garlic does not burn.
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4
Increase the heat to medium and pour in the white wine. Use a wooden spoon to scrape up any bits from the bottom of the pot, letting the wine reduce by half (about 2-3 minutes).
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5
Add the cubed potatoes, chopped thyme, kosher salt, and white pepper. The potato adds a beautiful natural starchiness that creates a superior texture.
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6
Pour in the chicken or vegetable stock. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
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7
Cover the pot and simmer for 20-25 minutes, or until the potatoes and celery are very tender when pierced with a fork.
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8
Remove the pot from the heat. Using an immersion blender, puree the soup until completely smooth. If using a standard blender, work in batches and be careful with the hot liquid.
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9
For an ultra-professional, silky finish, pour the pureed soup through a fine-mesh sieve into a clean pot, pressing on the solids with the back of a ladle.
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10
Place the pot back over low heat and stir in the heavy cream. Warm through gently, but do not let the soup come to a boil once the cream is added.
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11
Stir in the fresh lemon juice. This 'brightness' cuts through the richness of the cream and elevates the celery flavor.
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12
Taste and adjust seasoning with additional salt or white pepper if necessary. Ladle into warm bowls.
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13
Garnish each bowl with a dollop of crème fraîche, a sprinkle of minced chives, the reserved celery leaves, and a tiny drizzle of olive oil.
💡 Chef's Tips
Don't skip the leeks; they provide a subtle sweetness that balances the astringency of the celery. Using white pepper instead of black pepper keeps the soup looking bright and ivory-green without dark flecks. If the soup is too thick, thin it out with a splash more stock or a little water until it reaches your desired consistency. To keep the color vibrant, don't overcook the vegetables in the initial sauté; you want them soft, not caramelized. Always serve in pre-warmed bowls to maintain the velvety texture as you eat.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough bread or garlic-rubbed crostini for dipping. Pairs beautifully with a crisp, chilled glass of Sauvignon Blanc or a dry Chenin Blanc. Serve alongside a light arugula salad with shaved parmesan and a lemon vinaigrette. Top with crispy pancetta or bacon bits for a salty, crunchy contrast to the creamy base. For a cozy lunch, pair with a classic grilled Gruyère cheese sandwich.