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Nutrition Facts

Serving Size 1 (684g)

Recipe makes 4 servings

Calories 463
Calories from Fat 107 (23%)
Amount Per Serving %DV
Total Fat 11.9g 18%
Saturated Fat 6.2g 31%
Monounsaturated Fat 3.4g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 22mg 7%
Sodium 1056mg 44%
Potassium 1457mg 41%
Total Carbohydrate 76.0g 25%
Dietary Fiber 8.7g 34%
Sugars 4.4g
Protein 14.6g 29%

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Lemony Celery Soup

Recipe #28517 | 35 min | 15 min prep | add private note
Sharon123

By: Sharon123
May 15, 2002

This soup is delicious! I usually add more potatoes. Yum!

SERVES 4 (change servings and units)

Ingredients

Cheese Toast

Directions

  1. 1
    Peel and thinly slice potatoes.
  2. 2
    Combine with celery and onions.
  3. 3
    In saucepan, heat butter.
  4. 4
    Add veggies and saute, stirring for 2 to 3 minutes.
  5. 5
    Pour in the broth, water and lemon juice.
  6. 6
    Bring to boiling.
  7. 7
    Cover and simmer for 15 to 20 minutes or till tender.
  8. 8
    Puree using blender.
  9. 9
    Return to pan.
  10. 10
    Stir in seasonings to taste.
  11. 11
    Add spinach, and heat till spinach is limp.
  12. 12
    Garnish with slivers of lemon rind.
  13. 13
    For 8 servings- double ingredients but use only 3 1/2 cans of broth.
  14. 14
    Increase cooking time to about 25 minutes.
  15. 15
    Serve with cheese toast made by buttering 4 slices of French bread.
  16. 16
    Sprinkle generously with Parmesan cheese and with paprika.
  17. 17
    Broil for 5 minutes.
  18. 18
    Enjoy!

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Featured Reviews for This Recipe

From: Hudakore

On Jul 7, 2008

Outstanding! My 6-year-old granddaughter even said I should enter it in a contest. Imagine that! Finally, a celery soup with no dairy or eggs. I will be making it often. I'd also like to try canning it so it'll always be on hand. The wonderful "bouquet" lasts for a while. I also tried it with a pinch of curry (about 1 tsp) to the recipe. Great for a variation.

1 person found this review helpful

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  • From: Marina K

    On Apr 10, 2008

    We loved the lemony kick to this soup - way better than cream of celery! We didn't puree the soup completely, but that was just a matter of preference. We also followed a reviewer's recommendation and added oregano, basil, and a bay leaf. This is definite repeat - thanks for posting. **Update** This recipe has become a house staple for a weekend lunch. We make it everytime we have celery that's going to go bad, which is often. Thanks again for the killer recipe!

    1 person found this review helpful

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    From: mummamills

    On May 6, 2009

    loved this soup! made as written, but used 1 litre chicken stock. I didnt think 3 tablespoons of lemon juice would have much kick, but it was perfect. My celery was stringy, so after blending with a stick blender, I put the mixture thru a sieve, and all the strings stayed in the sieve Excellent flavour!

    1 person found this review helpful

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  • reviewer icon

    From: bluemoon downunder

    On Mar 4, 2009

    A totally yummy and very quick to prepare soup, which makes this a great week night recipe. I used my Vegetable Stock instead of chicken broth (where possible, and where practicable, I like my ingredients to be homemade) and used wine instead of water: one of my culinary foibles. Whenever I see water listed as an ingredient, I feel compelled to grab the opportunity to add something more flavoursome. The potatoes made this a wonderfully thick soup and we loved the lemon juice and spinach in this. I also added some minced garlic and several of my favourite herbs: rosemary, sage and thyme. We enjoyed this immensely on a quite chilly summer's evening, well comparatively chilly! I didn't make the cheese toast; we ate our soup with warm crusty ciabatta rolls. This is a recipe I know we'll be enjoying again in the cooler months. Thank you so much for sharing this recipe, Sharon. Made for Zaar Stars Tag.

    1 person found this review helpful

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  • Read all 9 reviews

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