Sometimes I get so carried away in creating such complex soup recipes that I forget to include the easier ones I’ve tried out that require few ingredients and little time.
Some of the feedback that I’ve received from readers is that many of my recipes require too many ingredients and a lot of time. Complicated and time-consuming recipes can be quite discouraging, but using fresh ingredients and having the patience for longer cooking times will give you optimal taste results.
Some of the ingredients I frequently use can also be tricky to find in your standard grocery store, depending on where you live. I would not have been able to make most of these soups while I was living in Korea.
I guess living in Toronto has its advantages – but don’t ever tell anyone I said that.
This one, I promise, is super simple.
- 1 medium bunch of celery, diced
- 2 large onions, diced
- 1/2 bulb of garlic, minced
- 4 cups vegetable or chicken stock
- 3/4 cup heavy cream
- 2-3 bay leaves
- 2 tbsp butter
- Salt and pepper
Optional ingredients if you like a thick cream soup:
- 1 tsp xanthan gum
- 1/2 head of cauliflower, steamed and blended until smooth
Heat butter over medium low and add onions, salt, and pepper. Cook for about 5 minutes until softened and add celery, garlic, and bay leaves. Cook another 15 minutes.
Add the stock to the pot and bring heat up to boil. Taste and add more salt, if needed. I like my cream of celery soup a little on the salty side. Turn heat to low and simmer for another 20 minutes.
Add the cream and blend with an immersion blender, or in batches in an upright blender. I blended about half of my soup, as I like it a bit chunkier.
If using xanthan gum: Put the soup back on low heat after blending and sprinkle in the xanthan gum. Continuously stirring, bring back up to a slow simmer for about 5-10 minutes or until thickened.
If using cauliflower: Add the cauliflower when you add the stock and follow the rest of the recipe as is.
If you aren’t carb-conscious, you could always thicken with a roux.
Garnish with sprigs of parsley and serve.
Serves 4 – 6.