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Nutrition Facts
Serving Size 1 (735g) Recipe makes 2 servings
Calories 109
Calories from Fat 13		(12%)
Amount Per Serving		%DV
	Total Fat 1.5g	2%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 4mg		1%
Sodium 279mg		11%
Potassium 766mg		21%
Total Carbohydrate 19.5g		6%
	Dietary Fiber 4.2g	16%
	Sugars 12.5g
Protein 6.1g		12%
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Chilled Cream of Celery Soup

Recipe #96294 | 40 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: evelyn/athens
Jul 24, 2004

Ridiculously easy and very refreshing.

SERVES 2 -4 (change servings and units)

Ingredients

3 cups water
3 1/2 cups chopped celery
1 cup chopped onion
1/2 teaspoon caraway seed
1 cup buttermilk

Directions

1
In a medium saucepan simmer water, celery, onion, and caraway seeds until celery is very tender, about 30 minutes.
2
Cool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl.
3
Stir in buttermilk and salt and pepper to taste.
4
Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste).
5
Before serving, season with salt and pepper, if necessary.

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Featured Reviews for This Recipe

From: PaulaG

On Dec 15, 2005

Definately easy and I made it even easier by using my Vita-Mix. Placed all the ingredients in the Vita-Mix along with some hot water and processed until steaming about 5 minutes. Poured the soup into a glass container and refrigerated until serving time. Added the chilled buttermilk just before serving. The buttermilk adds a nice twang. This soup did require salt and it was topped off with fresh ground pepper. Thanks for sharing this easy, easy recipe.

1 person found this review helpful

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From: Cookgirl

On Nov 30, 2005

Delicious! I served this soup warm instead. Added one clove of garlic and 1 tablespoon butter. Heated the buttermilk, but made sure not to burn. Ideally, one would want to use the best quality celery you can find since it is the star of the show. The caraway was a welcomed "treat". Served with the Mexican version of French bread called bolillos. As the intro says, this soup is ridiculously easy to prepare and Ev was right! Can't wait to try this next summer as a chilled soup! Thanks for posting. cg

1 person found this review helpful

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From: Chef Kate

On Jun 4, 2005

This recipe achieves a miracle--liquid essence of celery. I chose to strain the soup through a fine-mesh strainer--result: a very thin cream, intense celery flavor, slight tang from the buttermilk. Served with crostini with anchovy butter, it was a magnificent first course. The balance I froze and made celery sorbet which I am looking forward to serving in little scoops on top of gazpacho.

2 people found this review helpful

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From: D Rusak

On Jul 16, 2009

Super easy, mild and refined! I made this vegan by using rice and cashew milk, and a splash of vinegar. Will definitely make again!

1 person found this review helpful

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