How about that celery we are getting this year! When I’m standing in the field some of the celery is almost as tall as I am, I’m not even kidding.
I made a really basic pureed soup with some of my celery.
With any blended soup I love to play with toppings to dress it up, toppings also add interest and make the soup more of a meal. Kids love toppings too. Here I have apples and peanuts and apples and blue cheese. Leftover chunks of roasted vegetables are really nice in blended soups too, and of course croutons or crusty bread is always prefect with soup.
This only took about 1/2 hour to make. While you are cooking the soup, look through your pantry and refrigerator and see what toppings you want to add.
Simple Celery Soup
- 2 tablespoons butter or oil
- 1 small onion, diced
- 1 big bunch of celery, cut into 1-inch chunks I used both these bunches
- 1 medium potato cut into 1-inch chunks
- 1 small apple cut into 1-inch chunks
- salt and pepper to taste
- 1 quart (945ml) vegetable stock or water, plus more to adjust
- 1/3 cup heavy cream or coconut cream, yogurt or nut milk (optional)
In a large saucepan, melt butter or oil add onion, celery, potato, apple, and a large pinch of salt and cook, stirring frequently, until vegetables are softened but not browned, about 5 minutes.
Add vegetable stock or water and simmer until vegetables are completely tender, about 30 minutes. Working in batches, ladle vegetables and broth into a blender pitcher, making sure not to fill pitcher more than halfway. Blend soup, starting at low speed and gradually increasing speed to high, until totally smooth.
The sun was going down so I didn’t get any more pictures of blending it but I took a few pictures the next day when it was blended and topped.
Simple is good.
Have a great week.