Cream of Celery Leaf Soup
2-4 Servings
Total time: 35 min
Adapted from From a Chef’s Kitchen
Wondering what to do with celery leaves? Cream of Celery Leaf Soup makes the perfect starter for an elegant spring dinner party, brunch or luncheon. It’s an easy and tasty way to use celery leaves and tender tops to reduce kitchen waste! (With vegan substitutions offered.)
Ingredients
1 tablespoons butter (vegan substitute vegan butter or olive oil)
1 tablespoons olive oil
1 bunches thick scallions, white and light green parts only, coarsely chopped (approximately 1 1/2 cups)
2 cloves garlic, chopped
2 cups celery leaves, tender tops and hearts, packed (from about 2 large heads, 2 cups after being chopped)
1 large Russet potato or 2 medium Russets, peeled and cubed (approximately 2 cups)
2 cups vegetable broth, or chicken broth
1/4 cup heavy cream* see vegan substitutions below
Salt and freshly ground black pepper, to taste
Vegan Heavy cream Substitutions (1/4 cup): A few options, depending on how you want it to taste:
Cashew cream is the most luxurious and neutral. Blend 1/2 cup soaked raw cashews with about 1/2 cup water until smooth, then stir it in where the cream goes.
Full-fat coconut milk is the easiest, since it's just a pour-in swap. It adds a faint coconut note, which can compete with the celery.
Oat cream or a barista-style oat milk is the mildest and cheapest, though a bit thinner.
Instructions
Heat butter and oil over medium-high heat in a Dutch oven or other soup pot.
Add the scallions. Reduce heat to medium-low and cook for 2-3 minutes or until the scallions wilt.
Add the garlic and celery leaves. Cook for 6-7 minutes or until leaves wilt and reduce in volume.
Add the potato and chicken broth. Bring to a boil.
Reduce heat to medium and simmer uncovered for 15-20 minutes or until potato and other vegetables are very tender.
Remove from heat and add the cream.
Puree with an immersion blender or in batches in a food processor.
Season to taste with salt and black pepper.
Notes
Can be made 1-2 days ahead of time. Cool and refrigerate until needed. Reheat on the stovetop.
