If you are always finding leftover celery in your fridge, here’s a fast, yummy and easy recipe for it. This Creamy Celery Soup is a perfect first course for an elegant Christmas or New Year’s Eve dinner.
It seems every recipe only uses two stalks of celery. So unless you are also serving up an army of Caesar cocktails, you will end up with a sad head of celery neglected in the fridge. In my father’s tradition of Kitchen Sink Cooking, I rescued this week’s head and turned it in a creamy celery soup.
Your Holiday Table
Because this Creamy Celery Soup looks so elegant look on a table, it’s really a perfect addition for Christmas Dinner or New Year’s entertaining. This soup cools fast. Therefore, use a smaller tureen or soup dishes to keep it warmer and more visually appealing.
This Creamy Celery soup is also rich and earthy, so your guests will not need large portions. In addition, you don’t need to serve a side bread unless you think your guests will want to scrape up every remnant.
Wine Pairings for Celery Soup
Because it’s thick enough to stand a spoon in it, Creamy Celery Soup should be paired with an equally full bodied wine like a Riesling. I found out this summer that Ontario makes some stellar Rieslings.
Recommendations for wine pairings will improve the dinner significantly. Ask either Wine Country Ontario or the Wine Ladies for help via social media. One tip is that with the cream base, you might also want something that is a bit taut or crisp like a Chablis. If all else fails, this earthy soup would be lovely with a Sherry or Amontillado.
Since there are so many wine choices, I’d pop a few corks and do a taste test the day before your guests arrive. Oh darn, the job of a hostess.
Main and Desert Courses
Finally, because this soup has rich cream your guests might enjoy fish as the main course and perhaps a seasonal fruit, like pear, for desert.
- head celery, chopped
- large potato, chopped
- medium to large onion, chopped
- 1/2 cup butter
- 3 cups chicken or mushroom broth
- 1 tablespoon dill seeds
- 1/2 cup cream
- Combine celery, potato, onion and cutter in a medium saucepan.
- Cook until onions are golden.
- Add broth; simmer until potatoes are tender.
- Dill seeds or fresh dill should be added after cooking.
- Cool and purée the soup.
- Finally, stir in cream and warm gently.
- Original recipe by Brad Leone calls for soup served with topping of celery leaves, sea salt and oil. He also said "I love this creamy soup so much, I'd bathe in it." oooo lala