Simple Celery Soup

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Simple Celery Soup

By Laurie Figone

Love of the Land

If you love celery as much as I do, you are going to love this simple soup. The recipe was born after my holiday ravioli making. You see, I only use the celery leaves in my ravioli recipe. I’m left with an overabundance of celery…its soup season and I’m on a health kick…sooooo, here ya go. P.S. My husband loves it too.



Simple Celery Soup

  • 4 bunches celery, sliced into ¼ inch slices (you should have 10 cups sliced)
  • 1 quart chicken stock
  • ½ yellow onion
  • 2 TBSP. Chimichurri Sauce (recipe follows)
  • light sour cream for garnish
  1.  Place sliced celery, chicken stock and onion into a large soup pot.  Bring to a boil.  Reduce heat and simmer, partially covered, for 30 minutes.  Remove from heat to cool.
  2. While soup is cooling, make Chimichurri Sauce.  Note:  Use the remaining Chimichurri on grilled meats.
  3. Remove onion from the soup pot and discard.  Puree soup in blender in batches.  Note: I like to leave a little texture to my soup while doing this.
  4. Return pureed soup to soup pot.  Stir in 2 tablespoons of your Chimichurri Sauce.  Heat soup and serve with a dollop of sour cream on top.

Makes 7 ½ cups

Cook time 30 minutes

Chimichurri Sauce

Chimichurri Sauce makes a wonderful accompaniment to grilled meats…it really brings your taste buds to life!!

  • 1 cup fresh parsley, packed
  • ¾ cup fresh cilantro, packed
  • ¼ cup fresh oregano
  • ½ jalapeno
  • 6 cloves garlic
  • ¼ cup red wine vinegar
  • ½ cup extra virgin olive oil
  • ½ tsp. fine sea salt
  • ¼ tsp. black pepper
  1. Place fresh herbs, jalapeno and garlic into your food processor.  Pulse until chopped.  Remove herb mixture to a small mixing bowl and stir in red wine vinegar, olive oil, salt and pepper.
  2. Cover and refrigerate until ready to serve.

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