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28 Comments
Kari2011
February 16, 2015
From Mark Bittman's How to Cook Everything, I made a turnip purée soup this weekend that used a similar technique. He had a little less butter and the soup was delicious.
Mark M.
February 16, 2015
You could probably use celery root/celeriac in lieu of the cream and dairy.
Joanne B.
January 7, 2015
I've made this at least five times in the past few months. Always delicious even though I never add the cream. The immersion blender makes it smooth enough.
tamater S.
March 18, 2014
We're having it for supper tonight. My husband's vegetarian, so the stock I used was chickpea broth to which I added a couple T's high quality (non-salty) bulk powder veg stock from our health food store. I've been making a variation on this for years, but never cooked the veg so gently, or added the butter at the beginning, which does work better. Lovely, thanks Kristen!
Lina
March 3, 2014
Looks sooo simple and absolutely amazing! Going to try it soon. Thank you for this wonderful recipe!
DTM
February 10, 2014
You simply can't go wrong with Jane Grigson. Her books are among my most trusted. Thanks for a great recipe.
Muttersome
February 7, 2014
Hooray! This soup deserves all the praise and more. FYI I have made this soup with less butter and I think it still tastes amazing. I often double the soup and keep the amount of butter the same, and though it may not be as rich, it is delicious.
May
February 6, 2014
I LOVE Jane Grigson! One of the originals, up there with Julia Child and Elizabeth David. They were such cultured, intelligent women, who had a wonderful way with words, as well as being good cooks.
Kay-Lynne
February 6, 2014
I teach "Healthy Foods" to middle school students, and have a "snow day" today, so I think I'll do little "research" and make this soup. What do you think of replacing the butter with olive oil? Maybe I'll try 3 T of each and see how it turns out...
Beckie F.
February 6, 2014
I'd be interested to know how the butter/olive oil combo turns out. The butter makes the soup taste terrific, but I felt a tad guilty using 6 tbsp.
Redfox007
February 5, 2014
Rather than strain, how would running the contents through a blender after cooking first step work?
EatUrVeg
February 5, 2014
Email arrived in my inbox and I knew what I was making for lunch. I adapted for my vegan family using Earth Balance 'butter' and adding more water instead of milk and cream at the end. Seriously delicious soup that was enjoyed by everyone home and over our house for a no-school, no-work snow day! Thanks!
Fiona M.
February 5, 2014
One of my go to soups in bad weather. I used to travel a couple of hours on a choppy ferry and this was a soup I whipped up when I got home. Served with home-made granary bread it's bliss in a bowl
Nanette
February 5, 2014
Ohhhh, yum! If it ever gets cold and rainy in Los Angeles this season, this soup is number one on my list. Reference to Jane Grigson made me smile. Her Vegetable Book has been a key reference on my shelf for over 30 years. I knew nothing about her, and this article caused me to seek her out on the web! Thanks again, Food52!
Beckie F.
February 5, 2014
Silky, elegant and a refined creamy green. (Sounds like drapery, doesn't it?) But it's thoroughly delicious, and I haven't yet added the spoonful of cream to the bottom of the bowl. This site provides wonderfully curated recipes. Thank you.
MTaccia
February 5, 2014
I just read an article on how celery can reduce high blood pressure and other healthy benefits. I wonder if this Celery Soup will qualify?
http://www.healthy-holistic-living.com/celery-for-high-blood-pressure.html
http://www.healthy-holistic-living.com/celery-for-high-blood-pressure.html
Jennifer
February 5, 2014
Hahaha. This is providence. Just received two bunches of celery in my delivery yesterday. Your recipe couldn't have come at a better time. I have not been able to find too many recipes out there that call for entire bunch.
dymnyno
February 5, 2014
The basic soup with onions, potatoes, butter and celery or leeks is one that I a making most often these days for my husband, who is taking many cancer drugs and painkillers . Spices and strong flavors just don't appeal to him anymore, but this simple soup does appeal to his appetite.
Angela @.
February 5, 2014
Sorry to hear about your husband. He's lucky to have such a fine and thoughtful personal chef. Sending good thoughts your way.
maeveoh
February 5, 2014
I LOOVE anything that makes celery a hero!
can't I use fresh dill? i love fresh dill on just about everything, and my boyfriend's ukrainian...
can't I use fresh dill? i love fresh dill on just about everything, and my boyfriend's ukrainian...
Kristen M.
February 5, 2014
Yes, you can! Grigson actually allows for it, but says it's exceptionally good with dried dill (or chopped fresh fennel fronds -- twist!), and I happen to agree.
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