Jane Grigson's Celery Soup

A few people have asked over the years whether this soup can be frozen, but I don’t see any responses to that question. Wondering if anyone has tried it and if so, what was the result?

I subbed thyme, Aleppo pepper and cayenne for the dill. Wow. This is awesome. Restaurant night at home.

Use all the parts of the celery. I find the leaves add great flavor and since this is pureed, you can't even tell.

"Creamy, scrumptious and thick beyond your wildest dreams!!!" says my 11 yr old who took seconds. I derived only 4 servings from the recipe and my soup was quite thick so not sure if I did something wrong. This is the best soup recipe I have come across on this site, despite having tried all genius and popular soups. Many thanks!!!!!!

I just made this soup, with a few alterations and it was AMAZING. I read the comments and decided to add only half the amount of liquid - water in this case to make it vegetarian. I didn't have any dill so I left it out and didn't add the milk or cream. It was still super creamy and flavourful. I will for sure be making this again soon!

I made this minus the following as I didn't have them on hand: onion, milk, cream and chicken stock. Items I added were, the ends of bok choi I had lying around, a full potato, onion powder, vege stock and half a cup of fresh dill. It was still delicious! It was still creamy too, without the milk and cream. I didn't think humble old celery could be the star of a dish but there you go.

Made this just now; based on what others said about the chicken broth being too strong-tasting used about half water and half broth. It's good - no doubt due to the butter at the beginning for sure. Next time I will try it using water only.....I still find the broth detracts from the celery taste. If you are going to follow the directions and use a sieve (which is really optional)....don't use too fine a sieve! Otherwise the soup will get stuck.

One word Deeeeelicious !

I made this for a chef job I did - a dinner in a private home for 18 people. The soup is thin, as noted, which made it perfect to use as a passed hors d'oeurve, (in tiny glasses). Despite it's thin consistency, the flavor is deep and satisfying. I used celery and celeriac (in place of the potato) - and used no milk or cream. I needed to keep the soup vegetarian, so made a homemade vegetable broth with extra celery in it. (commercial vegetable broth would be too sweet) - This is the best version of celery soup I've ever made, I'll be using this recipe from now on.

I happened to have some left-over fennel stalks (never know what to do with those) so I threw them into the pot with the celery. Also used some coconut milk instead of cream. For my tastes, it needed a bit of heat, so I added a dash of cayenne. It was a big hit! Such a cheap and satisfying soup elegant enough for company.

This soup is so perfect that my daughter is requesting it for her sweet 16 birthday meal. As opposed to going out to eat! I serve it with salad and popovers (a little dill in those as well) and it's a favorite in our house.

For the celery, just the stalk or leaves included?

This soup is amazing! I read the others' comments and so, I used half as much broth as the recipe called for. I added no milk or cream. The result was fabulous--tasted like a very rich and creamy soup. Who knew that the 3-week-old lump of celery in my hydrator would yield such a treasure!

I believe the success of this soup hinges on the amount of broth used. The first time I made this, I used only half the broth required (I was surprised to discover that was all I had on hand). It was lovely. Creamy. Flavorful. The second time around, I followed the recipe to the letter, adding the right amount of broth. Even though it turned out lovely before, I have this thing where I feel I really should try the original recipe before adapting it. So I followed it exactly, adding the right amount of broth. I was quite surprised at the result. I expected a thinner soup, but this tasted almost exactly like eating chicken broth. I refused to eat it. Or serve it to guest/family. So I added more veggies and dill so that in the end I had doubled the recipe with the exception of the broth. This gave me the same result as I had the first time. Very creamy with the wonderful taste of celery and dill. All my guests complemented the soup, with one asking for the recipe. I will be making this one again, but with half the broth of course.

The soup is even more amazing than described! And this comes from someone who doesn't like celery :)
It really is something out of nothing. I didn't even have enough stock, only used 1/4 of the amount yet the soup was really flavoursome.

The second time I doubled the celery, doubled the onion, used 3 cups of broth and 1 cup of water, made sure the broth was low sodium. (Too salty the first time) Then after blending very thoroughly with an immersion blender, add a small bit of milk until it is the thickness I wanted. Added finely chopped fresh herbs (chives/parsley) from the garden, and just a pinch of Maldon salt, nice because it adds bits of salty flavor here and there instead of uniformly mixed throughout. Absolutely perfect!!

I was a little iffy about this recipe because i've never had celery soup (or anything like it), but i had a bunch of celery i wasn't planning on using. And i'm so glad i decided to make this, its so rich and creamy. I love it <3 Great recipe.

I've just made this soup -- again -- for the third time. I love it that much. I only had sweet potato, instead of white potato, which worked out beautifully. So perfect.

This is the type of soup I substitute white beans in place of the potato. It works beautifully for thickening plus adding protein & nutrition. Cooked brown rice also works well. I'm discovering a taste for celery recently & have been buying it more, so am looking forward to trying this recipe. :-)

sorry for barrage of questions, but does this soup freeze okay? or not recommended?