More than an afterthought on a crudité platter, celery is the star in this simple, silky soup. Slideshow: More Soup Recipes 

Anna Painter


Credit: © Abby Hocking

Recipe Summary

1 hr
4 to 6


Ingredient Checklist


Instructions Checklist
  • In a large saucepan, melt the butter over moderate heat. Add the onions, garlic and a generous pinch each of salt and pepper; cover and cook, stirring occasionally, until the onions are softened, 8 to 10 minutes. Add the celery root and potato and season generously with salt and pepper; cover and cook, stirring occasionally, until tender, about 12 minutes. Add the sliced celery, cover and cook, stirring occasionally, until just tender, about 7 minutes.

  • Add the chicken broth to the saucepan, cover and bring to a boil over moderate heat. Reduce the heat to moderately low and simmer, partially covered, until slightly reduced, about 15 minutes.

  • Thinly slice the darker green celery leaves, reserving the smaller inner leaves for garnish. Add the sliced celery leaves and the parsley to the soup and simmer until wilted, about 2 minutes.

  • Working in batches, puree the soup in a blender until smooth. Transfer the soup to a clean saucepan, rewarm over low heat and season with salt and pepper. Ladle the soup into bowls, garnish with the reserved celery leaves and a drizzle of olive oil and serve.

Make Ahead

The celery soup can be refrigerated for 4 days.