Celery has been in our CSA bag a few times this past month – we used it just last month for Cream of Celery Soup (which was pretty amazing!)
I don’t mind celery but I’ll be honest and say it’s not my favorite food. I don’t go diving into the fridge to eat celery.. so it kind of sits there for a while. Ours sat for a week or so .. got limp, and then I got the bug to make soup with it for fellowship at church.
The best part about soup.. is that those that are at our church who can’t eat solids can slurp soup – so they always appreciate soup. Any and all .. they love, if it’s meatless, it’s better.
To plump up our celery again and give it a boost, we took it out of the fridge and cut the end off … we shoved the celery in a ball canning jar, filled halfway with water. We let it sit a few hours and it revived our celery and made it beautiful again.
We made the soup in our Instant Pot (which, by the way, was effortless…) and it made 5-6 cups of soup. Not only was it easy, it was well received: we came back from church with an empty Instant Pot – which signals to us that it was popular.
The recipe calls for Heavy Cream – we don’t usually buy Heavy Cream, but we DID make a trip to Costco a few days ago and we decided Heavy Cream was important enough to add to the cart – a 64 oz carton of Horizon Organic Heavy Cream is just $9.99 there – which is a bargain. We’ll put the rest to use in more recipes before it reaches it’s through date.
- 1 head of Celery - stalks chopped, but the leaves reserved for garnish
- 1 large Potato, peeled and chopped into large pieces
- 1 medium Onion, quartered
- 1/2 C. Butter, unsalted
- 3 C. Organic Chicken Broth
- 1/4 C. fresh Dill
- 1/2 C. Heavy Cream
- 1/2 tsp Coriander
- 1 tsp Salt (or more to taste)
- Optional: 5 drops Celery Seed Vitality Essential Oil
- Combine the celery, potato, onion and butter and put in the Instant Pot.
- Add 3 C. of Broth, and put the lid on the Instant Pot.
- Push Manual (high) for 9 minutes to cook the vegetables.
- Once it beeps, do a quick release, and puree (in a blender) the contents of the Instant Pot along with your dill - you might have to do it in batches.
- Once pureed, pour back in the Instant Pot.
- Add your heavy cream, salt and coriander, possibly more salt to taste.
- Serve garnished with a little pepper, sea salt, celery leaves and dill.
- While we used only organic ingredients in this soup, it's not required to do so.