Jane Grigson's Celery Soup

By • February 4, 2014 • 31 Comments

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Author Notes: Rather than dumping in extra cream and salt at the end of making a soup, commit to adding more butter at the beginning, and the butter will carry and magnify its flavors. Note: This is a thin soup, which might surprise you if you're not prepared. If you're in need of thick comfort, just add more potato or don't strain it. We preferred it thin -- the swishy broth makes it feel more refined, and its intensity all the more surprising; it also makes it easier to guzzle from a mug, alone. Adapted slightly from Good Things (Bison Books, 2006). Genius Recipes

Serves 4, 6 if the rest of the meal is fairly copious

  • 1/2 pound celery, chopped (outside stalks or celeriac -- about 2 cups)
  • 1/2 cup chopped onion
  • 1/2 cup diced potato
  • 6 tablespoons butter
  • 4 cups turkey or chicken stock
  • 1/2 to 1 cup milk (optional)
  • About 1 teaspoons dill weed (2 teaspoons for fresh dill)
  • 2 1/2 tablespoons cream
  1. Stew celery, onion, and potato gently in the butter in a covered pan for 10 minutes. Don't let the vegetables brown. Add stock or water and 1/2 teaspoon of dill weed. Simmer for 20 minutes if you have a blender, 40 minutes if you use a food mill.
  2. Blend or purée the soup. Pour through a strainer into a clean pan (to remove the last few threads of celery), adding a little milk if too thick. Bring slowly to just under the boil, seasoning with salt, pepper and more dill weed if required.
  3. Put the cream into the soup dish, and pour the soup in on top. Swirl round with the ladle before serving, to mix in the cream.
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Comments (31) Questions (0)


7 days ago Karen

I made a few alterations and the result was rich, velvety, and delicious. I only used 4 tbsp butter, no milk, and no cream.


24 days ago Marie Weber

I've been making this almost weekly. I keep getting 2 bunches of celery in my CSA, got to use it up somehow. And this is the delicious solution! As some previous comments say I also double the potato. The kind of potato changes the soup a lot but try different ones to see what you like. Always add the dill when it says in the recipe, it will give you a better color if it is in the blender when you blend it. I serve with a simple roasted salmon fillet with some dill sprinkled on top.


3 months ago S B

Followed recipe exactly and liked it so much, I tried it with asparagus in place of celery and it was fabulous!


3 months ago Transcendancing

I really liked this recipe and I'll definitely make it again. I am impressed that celery can be delicious! I only used a small amount of milk, also quite a lot of dill and also doubled the potato (as I wanted it to be a little more substantial for dinner by itself). Definitely interested to try it as a thinner 'swishy' soup though.


3 months ago ghainskom

Delicious. I skipped the milk, tried it before adding the cream and found it didn't need it. I used double the amount of potato and I think a lot more dill as well.


4 months ago Mark

can I freeze a protion of this soup for latter use???


4 months ago theresa94010

I wonder if this soup would be good served cold or at room temperature ?


5 months ago Kim Peters

Added everything in the crisper that needed eating.. Some bok choy, fennel, leeks. Have made it before and it's always a winner. I don't strain it, but use my immersion blender to really blitz it.


6 months ago MaureenOnTheCape

This is awesome. I chose to keep the bulk and not to strain but in every other way I made it as directed. I agree with other cooks who suggest this could also be a delicious and unique base for other soups. Highly versatile and a great use for celery on the way out.


6 months ago Alice Gardner

I was completely suprised about how good this was- I used to not like celery until today! I followed the recipe exactly and you should, too. I would strain if I was serving to company, but I didn't and it was still delicious. This recipe might be enough incentive to buy a food mill!


7 months ago J.B.

Dandy, delicious recipe. I added a few optional (extra potatoes), a boat load of herbs. Since it is on the thin side and since my DH thinks soup is not substantial I slow poached some pierogies in the soup and he thought I was the genius. Tasty indeed and we have enough for a second meal.


7 months ago Ingrid

Really delicious! No need for the milk. Use less stock and more potato for more substance. I used a blender and had no need to strain the soup. Quick, easy and a good use for left over celery.


7 months ago Nyborg

Great recipe, albeit I made a few adjustments: used 1/3 butter indicated, pulled the "strings" off the celery (or whatever they're called) beforehand, so no need for straining at all, used some softish tofu instead of milk or cream, and didn't have potatoes so used celery root instead. Excellent. Will make it again.


7 months ago robin lewis

This soup is perfect and simple and sublime!!!


7 months ago QueenOfGreen

I hope this isn't against 'the rules', but I used this as a base for creamy chicken noodle soup and it was delicious!


7 months ago jamiegirl

too decadent for me.. this came off more like a thin sauce than an actual soup.. would reduce the butter significantly if i attempted again


7 months ago sandra

I just want to say made your soup and it was terrific. You can view my attempt here: http://meadowscooks.blogspot...


7 months ago alia

When blending hot liquid, never fill the container more than 3/4 full. Then leave the button insert for the top off
and cover with a towel. This allows the hot air compression to be released and prevent the liquid from exploding out of the blender container. Blend on low speed to begin, then increase speed as the contents begin to liquify.


7 months ago laurieann

OM, fantastic flavor! Very comforting! I too, thought it was a little too thin...I'll be leaving the pulp in next time...didn't need the milk either. Also, since I never blended anything hot before, I had no idea to cool the soup down...cool the soup down before blending for those like me! So glad I was quick with the off button...could have had a mess or burned seriously otherwise. I will definitely be making this soup again though! Thanks for the idea...I always have leftover celery and never know what to do with it! THANK YOU!!!


7 months ago procrastibaker

I was looking for a way to use the celery that came with our CSA box this week, and this recipe fit the bill perfectly. I blended, but didn't bother to strain, since I wanted a slightly thicker soup, and didn't add any milk. Delicious, simple flavors that were extremely satisfying. Easy as all get out to throw together, too!