Mary Anne's Cream Of Celery Soup

I love soup, any kind of soup, any time during the year, be it spring, summer, fall, or winter. Whenever celery goes on sale, or I have a recipe that calls for just a small amount of celery, I make this delicious soup. Its simplicity is appealing and its taste is wonderful.

1-2 Tablespoons unsalted butter

2 cups diced onions

1 celery bunch, including heart and leaves, thinly sliced, (I like to cube them tiny)

2 cloves garlic, minced

2 carrots, peeled and diced tiny

6 cups low-sodium chicken broth or vegetable broth

1 large Idaho potato, scrubbed, unpeeled and diced tiny

1 Tablespoon fresh rosemary, chopped


1 teaspoon dried rosemary

1/2 teaspoon freshly grated nutmeg

1 cup heavy whipping cream or half-and-half cream

Salt and pepper, to taste

  • Melt butter over low heat in a heavy-bottomed stockpot. Add onion, celery garlic and carrots and sauté' uncovered, until vegetables begin to soften; around 10 to 15 minutes. Reserve1 cupp of vegetables and set aside.
  • To the remaining vegetables, add broth, potato chunks and rosemary and bring to a rolling boil. Reduce heat to low, cover, and simmer until celery, carrots, and potatoes are very tender, about 25 minutes.
  • Using an immersion stick blender, puree solids until completely smooth or until it reaches the thickness you want. Add nutmeg, cream or half & half, reserved vegetables and returnto loww heat for about 10 minutes to warm cream and vegetables.
Serves 8.Note: You can puree in a blender, but work in 2 or 3 batches to avoid an explosive mess. Plus, if you put something too hot into a blender you may crack it.