Hamdi Saidani This Pioneer Woman Cream of Celery Soup is a creamy and savory recipe, which is made with fresh celery and dry white wine. It’s the ultimate comfort food recipe, ready in about 45 minutes.
Pioneer Woman Cream of Celery Soup Ingredients
- 4 tablespoons salted butter
- 1 head celery, sliced thin, leaves reserved for garnish
- 1 white onion, sliced thin
- 1/2 cup thin-sliced carrots
- 6 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper, plus more for serving
- 1/2 cup dry white wine
- 6 cups vegetable stock
- 1 1/2 cups heavy cream
- 2/3 cup sour cream
How To Make Pioneer Woman Cream of Celery Soup
- Sauté the vegetables: In a large Dutch oven, melt the butter over medium heat. Add the celery, onion, carrots, garlic, and thyme. Season with salt and pepper and cook for 4 to 6 minutes, until the celery is tender.
- Build the soup base: Pour in the white wine to deglaze the pot, scraping up any flavorful bits from the bottom. Add the vegetable stock, bring the mixture to a boil, then reduce to a simmer. Let it simmer for about 10 minutes to allow the carrots to soften.
- Add cream and blend: Stir in the heavy cream and remove the pot from the heat. Working in batches, carefully transfer the soup to a heatproof blender and blend until very smooth.
- Finish and serve: Return the pureed soup to the Dutch oven and bring it back to a gentle simmer. To serve, ladle the soup into bowls and top each serving with a dollop of sour cream, some of the reserved celery leaves, and an extra crack of black pepper.
Recipe Tips
- How to get the smoothest soup? For a truly velvety texture, a high-powered blender is best. Be very careful when blending hot liquids; never fill the blender more than halfway and cover the lid with a kitchen towel to allow steam to escape. An immersion blender also works well for a slightly more rustic texture.
- Can I make this without wine? Yes. If you prefer not to use wine, you can simply deglaze the pan with an equal amount of extra vegetable stock.
- How to make this recipe lighter? For a lower-fat version, you can substitute the heavy cream with half-and-half or whole milk, and use plain Greek yogurt instead of sour cream for the topping.
- Can I make this ahead of time? This soup is perfect for making ahead. The flavors will continue to meld and deepen as it sits. Store it in the refrigerator and reheat gently on the stove.
What To Serve With Cream of Celery Soup
This classic, comforting soup pairs perfectly with:
- A slice of warm, crusty bread with butter
- A simple grilled cheese sandwich for dipping
- Savory cheese scones or croutons
- A crisp green salad
How To Store Cream of Celery Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools.
- Freeze: This soup freezes well, but be aware that cream-based soups can sometimes separate slightly upon thawing. Let it cool completely before storing in a freezer-safe container for up to 3 months.
Cream of Celery Soup Nutrition Facts
- Serving Size: 1 bowl
- Calories: 380 kcal
- Fat: 32g
- Carbohydrates: 15g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my soup grainy or curdled?
This can happen if the soup boils too rapidly after the cream has been added. Once the cream is in, keep the soup at a very gentle simmer and do not let it come to a hard boil.
Do I have to use fresh thyme?
Fresh thyme will provide the best, most aromatic flavor. If you only have dried thyme, you can substitute the 2 teaspoons of fresh leaves with about ¾ teaspoon of dried thyme.
What’s the best way to slice the celery and onion?
Slicing the vegetables thinly, as the recipe directs, helps them to soften quickly and evenly, and also makes the soup easier to blend into a smooth consistency.
Try More Pioneer Woman Recipes:
- Pioneer Woman Cream of Mushroom Soup Recipe
- Pioneer Woman Zuppa Toscana Soup Recipe
- Pioneer Woman Minestrone Soup Recipe
Pioneer Woman Cream of Celery Soup Recipe
Description
A classic, velvety, and deeply flavorful cream of celery soup made from scratch with fresh vegetables, herbs, and a touch of white wine.
Ingredients
Instructions
- In a large pot, melt butter and cook the celery, onion, carrots, garlic, and thyme with salt and pepper for 4-6 minutes until tender.
- Deglaze the pot with the white wine.
- Add the vegetable stock, bring to a boil, then reduce to a simmer for 10 minutes until the carrots are soft.
- Stir in the heavy cream and remove from the heat.
- Carefully blend the soup in batches until very smooth.
- Return the soup to the pot, bring back to a simmer, and serve hot, topped with a dollop of sour cream and fresh celery leaves.
Notes
- u003cliu003eAn immersion blender is a safe and easy alternative to a traditional blender for pureeing the hot soup.u003c/liu003eu003cliu003eFor the best flavor, use a good quality, dry white wine like a Sauvignon Blanc or Pinot Grigio.u003c/liu003eu003cliu003eThis soup is a fantastic way to use up a whole head of celery.u003c/liu003eu003cliu003eDon’t be afraid to be generous with the fresh black pepper at the end; it complements the creamy soup beautifully.u003c/liu003e
Pioneer Woman Cream of Celery Soup Recipe
