Celery Parsley Soup is the perfect soup to warm you up! The ingredients are simple, it’s easy to make and tastes extra special with a drizzle of olive oil and cracked black pepper.
Have you ever opened the refrigerator to find not 1, not 2 but THREE! Yes, three bags of celery in your vegetable bin drawer. Why do I have 3 packages of celery? I really don’t know why. I know I got one in my Goma Greens order, but the others mysteriously appeared. I took two heads of celery and cut them into celery sticks to go with Ranch Spinach Dip (nothing fancy- just a ranch dressing packet, with cream cheese, sour cream and diced spinach). That left me with one last package of celery… And I knew right away what to do with it- make celery soup.
I really like celery soup. First off celery has like 0 calories, so this is the one vegetable that I like to spoil with lots of butter and heavy cream when turning it into a soup. I’ve made celery soup with tarragon- it was good. I’ve made with oregano- not bad, but the oregano is a bit over powering. This time, I used my same base- celery, garlic, onions and potato and tried a more subtle herb- parsley to create delicious Creamy Celery Parsley Soup. I loved this combination the most! You can still really taste the celery but the mild flavor of the parsley gives the celery soup a really lovely taste!
I used flat-leaf parsley, but curly will also work. And you really just want a handful of the parsley. Not too much. The soup is really perfect and beautiful with a drizzle of olive oil and a 1/2 cup of heavy cream. And just an FYI- this Celery Parsley Soup is fantastic without the heavy cream, so you can skip it if you want a lighter soup.
Celery Parsley Soup is the perfect soup to warm you up! The ingredients are simple, it's easy to make and tastes extra special with a drizzle of olive oil and cracked black pepper. 10 minPrep Time 20 minCook Time 30 minTotal Time Ingredients Instructions
Recipe adapted from Epicurious