Creamy Celery Parsley Soup

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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.

Creamy Celery Parsley 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

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Ingredients

• 1 head Celery
• 1 large Garlic Clove 
• 1/2 large Onion
• 1 medium Potato
• 4 ounces Butter
• 1 small bunch Parsley
• 3 cups Water
• 1 Vegetable Boullion Cube 
• 1/2 cup Heavy Cream, optional
• Salt and Pepper

Instructions

1. In a large saucepan, melt the butter and sauté the celery, Parsley, onions and potatoes. Season with salt and pepper. 
2. Sauté for about 10 minutes or when the vegetables are softened.  
3. Add water and the bouillon. Cover and boil for 10 minutes. 
4. Purée with an imeerdiain blender. Strain through a fine mesh strainer. 
5. Add 1/2 cup heavy cream and warm over low heat. 
6. Serve with extra celery leaves, olive oil and freshly-cracked black pepper. 

6.6.15

http://www.recipenomad.com/creamy-celery-parsley-soup/

Recipe adapted from Epicurious

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