Celery Velouté
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This celery velouté is one of my go to comfort soups, and honestly it's so simple I make it all the time. The whole thing comes together in under an hour, which means you can have a restaurant quality soup on the table without much fuss or expense. Celery is wonderfully low in calories but packed with antioxidants, so you're getting something genuinely good for you in every spoonful. The cream makes it luxurious and silky, while the garlic and nutmeg add just enough warmth and depth. It's the kind of recipe that feels fancy but requires nothing more than basic ingredients and a bit of patience.
Ella x
Ingredients
- 400 gcelery
- 20 gbutter
- 1 pconion
- 3 pcgarlic
- 500 mlchicken broth
- 150 mlheavy cream
- 1 tspsalt
- 1 tsppepper
- ½ tspnutmeg
- 1 pcparsley
Detail level
Instructions
- 1
In a large saucepan, melt the butter over medium heat.
Tip: Stir occasionally to prevent burning.
- 2
Add the diced onion and sauté until translucent.
Tip: Be careful not to burn the onion.
- 3
Add the minced garlic and cook for 1 minute.
Tip: Avoid burning the garlic.
- 4
Add the diced celery and cook until tender.
Tip: Stir occasionally to prevent burning.
- 5
Pour in the chicken broth and bring to a boil.
Tip: Reduce heat to low once boiling has subsided.
- 6
Use an immersion blender to puree the soup until smooth.
Tip: Alternatively, transfer the soup to a blender and puree in batches.
- 7
Return the soup to the saucepan and stir in the heavy cream.
Tip: Be careful not to boil the cream.
- 8
Season with salt, pepper, and nutmeg to taste.
Tip: Add more seasoning if desired.
- 9
Ladle the soup into bowls and garnish with parsley.
Tip: Serve immediately and enjoy!
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