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Purée of Celery Soup Recipe

This classic purée of celery soup is beautifully aromatic. You can make it either with celery or celery root.


  • 1 lb fresh celery or celery root
  • 1 medium Russet (or other starchy) potato
  • 2 Tbsp unsalted butter
  • 1 medium onion, peeled and roughly chopped
  • 1 clove garlic, peeled and crushed
  • ½ cup dry white wine
  • 1 qt vegetable stock or white stock
  • Kosher salt, to taste
  • Ground white pepper, to taste


  • Cut celery into (roughly) same-sized pieces, about ½ inch to 1 inch thick, depending on diameter. Don’t worry about precision — the soup is going to be puréed anyway. We just want the pieces to be of uniform size so that they cook evenly.
  • Peel the potato and cut it into pieces about the same size as the celery.
  • In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat.
  • Add the onion, garlic and celery and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.
  • Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.
  • Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the celery and potatoes are soft enough that they can easily be pierced with a knife. Don’t let them get mushy, though.
  • Remove from heat and purée in a blender, working in batches if necessary.

Tip: Use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed.

  • Return puréed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.
  • Season to taste with kosher salt and white pepper.
  • Garnish with a toasted crouton and serve right away.

Makes about 1½ quarts (6 8-oz. servings) of soup.


  • Stir ¼ cup hot cream into the soup just before serving.

Note: The soup can be thickened with rice instead of potato. Just substitute about 1/3 cup of uncooked rice for the potato, and simmer the soup until the rice is soft.