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  • Celery Soup

    1 vote
    Celery Soup
    Prep: 15 min Cook: 45 min Servings: 6
    by Carolinaheartstrings
    301 recipes
    >
    I have just a wee bit of Irish in me thanks to my British mom’s side. I believe the name was Pierce somewhere way back there in the family tree. For my last March recipe (where Tammie and I are honoring our various heritages) I would like to share with you this recipe for celery soup. I based it on a recipe in “The Art of Irish Cooking” by Monica Sheridan. It was published in 1965 and it was mentioned on the jacket that she was the host of “Monica’s Kitchen” on a Dublin television station. Curious, I googled and youtubed (are those verbs?) her but alas, no fun 1960s video of Monica. Anyway, I was very pleased with how this soup turned out and even the kids liked it.

    Ingredients

    • 2 heads celery
    • 2 peeled potatoes
    • 2 peeled onions
    • 3 tablespoons butter
    • 1 ½ tablespoons minced garlic
    • 1 teaspoon tarragon
    • 4 cups chicken broth
    • 1 teaspoon salt
    • 1 cup Greek yogurt
    • 1 ½ cups milk
    • ½ teaspoon nutmeg

    Directions

    1. By the way, a “head” of celery is a full bunch of stalks.
    2. Wash the celery and trim off the ends and “heart” base. Do use a few of the leaves for extra flavor.
    3. Cut the celery, onion and potatoes into small pieces.
    4. Cook in the butter in a stock pot over medium-high until softened.
    5. Add the garlic, tarragon, broth and salt.
    6. Simmer for ½ an hour.
    7. Let cool slightly and place in a blender with the last 3 ingredients (you may have to blend in two portions).
    8. Blend until smooth.
    9. Yield: 6 ½ cups

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    Comments

    • ShaleeDP
      ShaleeDP
      Another soup recipe added for me :) Thanks for sharing.

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