Learn to prepare a delicious Cream of celery.
Every year comes when I have to harvest my celery because it’s getting too hot in Houston, and it may die. This happens every year, and despite the advice of my garden mentors, I plant celery. Celery needs cold weather, and most Houston winters are not cold enough to produce large stalks of celery, like the ones I grew up eating in salads in Chile. When harvest season comes, I usually get slender stalks and many celery leaves.
I do not like to waste anything from the garden, so I settle for soup or cream of celery. I love it; it is excellent, and the celery taste is fresh and aromatic but without being strong. Usually, I make a big pot and have the cream of celery for lunch on the weekdays.
To not get bored, I changed the toppings. I leave you some ideas:
- Olive oil and chopped pistachios (like in the pictures)
- Cubes of cheddar cheese
- Crumbled Cotija cheese
- Ham or chopped bacon
Visit our collection of Chilean recipes here.
- 2 onions
- 1 cauliflower or 3 potatoes
- 1.5 liters of vegetable broth or water
- 2 celery plants with their leaves
- 1 liter of water
- 1/2 cup whipping cream, optional
- salt, oil
- Chop the onion into quarters.
- In a large, heavy-bottomed saucepan, heat two tablespoons of oil.
- Add the onion and cook over medium heat, occasionally stirring, for 15 minutes.
- Add the chopped cauliflower or sliced potatoes.
- Add the celery washed and chopped into pieces of 2″, leaves, and stems.
- Add the vegetable broth.
- Cover and let cook over medium heat for 20 minutes.
- Check the potatoes or cauliflower are cooked, add a liter of water, and using a hand-held blender, blend until creamy. It can be done in portions in a blender when the soup is cold.
- Test, adjust the seasoning, and add cream if desired.
- Serve hot with croutons or grated cheese.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: Stove
- Cuisine: Chilean
Keywords: Crema de Apio, Crean of celery soup