Think celery is boring? Think again! This celery soup from Sophia Roe is so refreshing whether you eat it hot or cold. The flavors come together so perfectly that we sometimes can’t even believe it’s so simple. Sophia recommends making double and triple batches of this soup because it really is that good!
Serves 4
Can you provide instructions for canning this soup. I would love to make it and can it so I would have it on hand for all those old school recipes that call for a “can of cream of something soup.” I don’t like using the commercially made varieties because of all the thickeners and preservatives. And I have a family member who doesn’t do mushrooms so this one is perfect. Thanks for helping out if you can provide directions.
Great question! We personally have never canned this soup, but you can check out this site to find out how to can your soups at home: bit.ly/327ApfC
I don’t think this will get the same result canning. It soup only simmers for 5 minutes and canning will require it to be canned under pressure for far longer than that as i t is a low acid food. If I recall, celery can get bitter in the canner (or is that sage? It is one of the sausage seasonings) I also wonder about the almonds. If I were to try this , I might can before the blending and adding almonds and do that after opening the can. The veg will be softer. I wonder if blending/thickening the whole jar after opening might give you the “cream of” soup feeling you are going for.
Perhaps freeze it in little glass weck containers –
I love this idea! I hope Imperfect Foods provides what you are asking for. Maybe if more of us ask for it they will respond with those instructions. Thank you for asking for canning instructions, Karen.
We’ll definitely pass this suggestion along to our team ????
Can you use fresh zucchini from the garden in stead of the yellow squash? ( I have an abundance!) I also have an abundance of tart sorrel, what do you think, yes/no in place cilantro? I’m just asking?!?!
Yes! We think this would be a delicious substitute!
I’m eager to try this, but one suggestion. In Sophia’s instructions it says to “add the almonds, 1/3 c of herbs of your choice and 2 cups of ‘soup.’” The word soup is very confusing as there’s no ‘soup’ in the ingredients list. I assume she means add the ‘broth’, is that right?
Yes, correct!
Imperfect,
Your reply seems incorrect. The broth has already been added to the blender. The “2 cups of soup” must mean 2 cups of soup from the Dutch oven. Then that mix is blended and returned to the Dutch oven.
I believe ‘soup’ refers to the already prepared ingredients ie the broth mix with the garlic, mushrooms, squash, etc.
The celery soup looks fabulous. I make a similar soup but apple instead of mushroom. I used my immersion blender until silky smooth. It can be served warm or cold and garnished w/ smoked trout or creme fraiche and more chopped herbs. I’m anxious to try the mushroom version!
Mmm, this sounds absolutely delicious!
I wish I could print this from my phone.
Take screen shots then retrieve from pics and send yourself an email to print.
what does the yellow squash add to the soup? i don’t have one right now, but have everything else. just wondering if i really need it?
Just another flavor and texture, but we’re sure this would be tasty with another squash or minus the squash too!
This soup is delicious. However, to get the appearance of the photograph I had to use an immersion blender.
So glad to hear you enjoyed!
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[…] Recipe we love: Sophia Roe’s celery soup […]
Any substitute for celery? We have an allergy to celery!
This definitely will be a different flavor and soup, but you can try replacing the celery with fennel instead ????
Just made this and I love it! Added a few extras because that’s what I do ???? but thank YOU for this awesome recipe!!
So glad you gave it a try!
Made this tonight, I ended up using a blender and an immersion blender, with canned coconut milk to give it more body. The flavors were AWESOME, especially the lemon zest. This will definitely be made again. Thank you!
Yay! Thanks a ton for giving it a try!
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We appreciate the love!
Is it the same without the almonds? With nut allergies, almonds aren’t an option – but does leaving it out affect the flavor too much?
You can definitely leaves the nuts out, no worries! ????
Some good nut-free substitutes to add some body to a soup like this are cooked rice or some quick-cooking polenta, semolina, or finely ground oats.
Thank you for these substation suggestions! Appreciate you!
Can you make it without the almonds?
Yes definitely! ????
Open the page in Chrome browser on your phone.
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Click that.
If you have a WiFi printer on your home network you can print directly. If not you can save the PDF or email the recipe to yourself.
Looking for nutrition info for the celery soup…has anyone seen it anywhere? Pretty strict keto here for my husband so don’t want to mess him up. TY
You can always use this calorie calculator to find specific nutrition information on our recipes: bit.ly/34aaVyl
Just made this and it was really yummy! I used homemade broth made from buffalo chicken wing bones (don’t judge, it’s yummy) and want to say that the little bit of heat from that was very nice too. Would always add a little chili oil or something. My blender pooped out so we ended up with…ehm…chunky almonds….but it still tasted SO GOOD! Will definitely make again. Thanks for the recipe 🙂
Glad you loved this so much! ????
Imperfect Foods, I caught one thing about this recipe that I’d think you might want to change given your mission of reducing food waste. Regarding, “1 cup yellow squash, peeled and chopped” it seems to me since you are sauteing the veggies and then whirling in a blender (or using an immersion blender, as some suggested in the Comments section), why would you choose to strip the yellow squash of it’s nutritious and colorful peel? Just clean with fruit & veggie cleaner, chop and saute! Hope you don’t mind the suggestion.
We don’t mind this suggestion at all and appreciate the feedback and call out! This is definitely one option that can be done, it just might create a little bit of a different texture, but certainly is doable!
Any chance someone has the nutritional information for the soup? Specifically, the total carbs?
You can find out the nutritional information to this (and every recipe) by using this calculator: bit.ly/34aaVyl ????
Any chance someone has the nutritional information for the soup? Specifically, the total carbs? Thanks
You can find out the nutritional information to this (and every recipe) by using this calculator: bit.ly/34aaVyl ????
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