Cream of Celery Soup
I shop at a Farmer's Market and the celery comes with a foot of lovely fragrant leaves. This soothing soup is even richer with the addition of a cup of chopped leaves. I use my Instant Pot for this soup, but it can also be made in a Dutch oven or heavy large saucepan.
Prep Time20 minutes mins
Cook Time30 minutes mins
Resting time: 10 minutes10 minutes mins
Total Time1 hour hr
Servings: 4
Author: Marlene Bumgarner
- 2 tbsp olive oil extra virgin
- 4 cups celery, chopped
- 1 cup celery leaves, chopped
- 1 large onion
- 4 cloves garlic
- 1 cup potatoes, scrubbed and chopped
- 4 cups vegetable broth
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1 - 2 tblsp coconut milk
Saute celery, celery leaves, onion and garlic until soft and translucent.
Add potatoes, broth, salt, and pepper and stir.
Bring to a boil, then lower to simmer for 30 minutes, or until the potatoes and celery are soft. (or close and lock the lid of your Instant Pot, select high pressure and set the timer for ten minutes. Release pressure using the natural release method).
Use an electric hand mixer or blender to puree the soup, adding the coconut milk at the end. Can be served hot or cold.