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Cream of Celery and Celery Root Soup

Scott Phillips

Servings: 4 to 6

This soup is smooth and delicate, and its elegant celery leaf garnish makes it a perfect first course for a dinner party. Adding celery root (a relative of celery) imbues the soup with even deeper celery flavor.


  • 2 Tbs. unsalted butter
  • 6 cups thinly sliced celery (reserve 1/4 cup celery leaves)
  • 1 medium yellow onion, chopped
  • Kosher salt
  • 3 cups peeled, small-diced celery root
  • 6 cups lower-salt chicken broth
  • 3 sprigs fresh thyme
  • 1 fresh or 1/2 dried bay leaf
  • 2 Tbs. crème fraîche
  • Freshly ground black pepper
  • Canola oil for frying

Nutritional Information

  • Calories (kcal) : 170
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 15
  • Sodium (mg): 330
  • Carbohydrates (g): 15
  • Fiber (g): 3
  • Protein (g): 7


  • In a 4-quart pot, melt the butter over medium heat. Add the celery, onion, and a generous pinch of salt. Cook until tender and just beginning to color, 6 to 8 minutes. Add the celery root and stir to coat with the butter. Pour in the chicken broth, and then add the thyme, bay leaf, and 1/2 tsp. salt. Bring to a boil; then reduce the heat and simmer until the vegetables are very tender, about 15 minutes. Discard the thyme sprigs and bay leaf and purée the soup in a blender until smooth. Pass the soup through a medium-fine sieve and transfer to a clean pot. Bring the soup back up to a simmer, whisk in the crème fraîche, and season to taste with salt and pepper. Keep hot.

    Heat 1/2 inch of canola oil in a 1-quart pot over medium-high heat. Add the celery leaves and cook until crisp, 1 to 2 minutes. Using a slotted spoon, transfer the celery leaves to a plate lined with paper towels.

    Ladle the soup into bowls and top with the celery leaves.


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Reviews (4 reviews)

  • Venice2013 | 02/20/2013

    I had good results with this recipe which I modified only slightly. I sauted the onions till they began to caramelize then I added the chopped celery and some leeks. The celery root is essential. Use Lurpak unsalted butter and don't skimp with the creme fraiche. I garnished with fresh chives.

  • MaeP | 02/21/2011

    I agree with the reviewer who said it was flat tasting, b/c it is. It's not bad but it's just ok. I would not make this again but glad I tried it.

  • User avater
    Peaster58 | 02/06/2011

    Made this luscious soup yesterday and it was major yummers!!! My guests LOVED it!! I did simmer it a bit longer than the 15min called for in the recipe. I simmered it for 30 min and did add about a cup more of chicken stock and I used an immersion blender and did not use a sieve as I like some texture to my soup. This was a joy to eat!!

  • User avater
    Amy | 01/26/2011

    I wanted to love it, but I only liked it. It seemed "flat" and was much better after I added a squeeze of lemon.

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