Cream of Celery Soup

Creamed soups are a fairly regular staple in our house, ranging from mushroom soup to curried carrot soup. Even in warm weather, we enjoy the variety of a good soup. Growing up, the only cream of celery soup I could recall came from a Campbell’s soup can—and when it was used, it was part of a stew or casserole. That being said, I was curious if I could make a cream of celery soup that could stand on its own.

I’m happy to report that cream of celery soup is delicious. Heather was fine with me making this for part of another recipe (coming soon), but didn’t think it would have a lot of flavor. To my surprise, she was a big fan. We are adding this to the list of things she previously didn’t enjoy, including: brussels sprouts, asparagus, mushrooms, onions, and the list goes on.

Ingredients
5 C celery, diced
4 C chicken broth (or vegetable broth)
1 medium yellow onion, chopped
2 Tbsp ghee
3 cloves garlic, pressed
1 bay leaf
4 Tbsp coconut milk fat

Method

Cream of Celery Soup Recipe [paleo, primal, gluten-free]

Saute onions and ghee on medium-low heat for 5-7 minutes, until translucent.

Cream of Celery Soup Recipe [paleo, primal, gluten-free]

Add celery and simmer for 12-15 minutes on medium.

Cream of Celery Soup Recipe [paleo, primal, gluten-free]

Add pressed garlic and cook an additional 2-3 minutes, until fragrant.

Cream of Celery Soup Recipe [paleo, primal, gluten-free]

Add chicken broth and bay leaf, and bring to a boil. Reduce to low and simmer covered for 15 minutes.

Cream of Celery Soup Recipe [paleo, primal, gluten-free]

Remove bay leaf, and blend in your Vitamix with added coconut milk fat.

Cream of Celery Soup Recipe [paleo, primal, gluten-free]

Taste, and salt to preference—we used about 1/2 tsp salt.

Cream of Celery Soup Recipe [paleo, primal, gluten-free]

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Cream of Celery Soup

  • Servings: 6-8
  • Time: 30-40 minutes
  • Difficulty: easy
  • Print

Ingredients
5 C celery, diced
4 C chicken broth (or vegetable broth)
1 medium yellow onion, chopped
2 Tbsp ghee
3 cloves garlic, pressed
1 bay leaf
4 Tbsp coconut milk fat

Method

1. Saute onions and ghee on medium-low heat for 5-7 minutes, until translucent.

2. Add celery and simmer for 12-15 minutes on medium.

3. Add pressed garlic and cook an additional 2-3 minutes, until fragrant.

4. Add chicken broth and bay leaf, and bring to a boil. Reduce to low and simmer covered for 15 minutes.

5. Remove bay leaf, and blend in your Vitamix with added coconut milk fat.

6. Taste, and salt to preference—we used about 1/2 tsp salt.

6 Comments

  1. Ane says:

    Tornado season, no power, camp stove, using perishables. Searched for ways to use celery (what did we do without battery powered phones…) your photo won me over! Wonderful! Made ghee (thank you Wellness Mama) & substituted heavy cream for coconut fat. Might be a thinner, but delicious. Thank You!

    Like

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