I periodically buy celery for specific recipes and never use all of it. I was speaking to my sisters, who said that they make ‘ants on a log’ with their extra celery, but that didn’t sound too appealing to me, so I decided to use my extra celery to make celery soup, and I didn’t regret it. I just received another head of celery from Misfits Market, used some to make potato salad, and will use the rest to make another batch of this soup.

We are still staying at home, due to the coronavirus. If all goes well, NYC will start to open up on June 12th.

Celery Soup
Recipe from Feasting at Home

2 tablespoons olive oil, or butter (I used butter)
1 onion, diced
4 fat garlic cloves, roughly chopped
6 cups celery, sliced thinly (about 1 ¼–1 ½pounds), 1 extra-large head, save some leaves for garnish
2 cups potatoes, sliced into ½ inch thick rounds ( about ¾ lb –  1 extra-large russet peeled, or use a few yukons, unpeeled.
4 cups vegetable broth
1 cup water
1 bay leaf (remember to remove it before blending)
1 teaspoon salt
1/2 teaspoon pepper
1/8 – 1/2 teaspoon cayenne pepper, to taste
1/2 cup fresh parsley
Optional: 1/2 cup of sour cream, plain yogurt or heavy cream
Optional: 1/4 cup fresh dill (I didn’t have any, so I skipped it)


Heat the oil in a big pot over medium high heat,  and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.

While the onions are cooking, roughly chop the garlic, celery and potatoes.  When the onions are golden, add the garlic and stir 1-2 minutes, until fragrant. Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the vegetables. Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.

Turn heat off, remove the bay leaf and add the fresh herbs and just wilt them (don’t cook the herbs or you’ll lose their bright color!)

Using an immersion blender,  blend until the soup is smooth and the herbs are fully blended. Stir in your choice of sour cream, or any of the other options.

Yield: ~7 cups of soup


One year ago:  Star Crunch
Two years ago:  Black Bean Salad
Three years ago:  Cacio e Pepe Potatoes Anna
Four years ago:  Salted Brown Butter Rice Krispie Treats
Five years ago:  Sautéed Edamame Salad
Six years ago:  Brigadeiros (Brazilian Fudge Balls)
Seven years ago:  Chocolate Sheet Cake with Delicious Vanilla Frosting
Eight years ago:  Pasta and White Beans with Broccoli Pesto
Nine years ago:  Vietnamese-Style Chicken Salad
Ten years ago:  Mexican-Style Slaw with Jícama, Cilantro and Lime
Eleven years ago:  Carole’s Country Style Spare Ribs
Twelve years ago: Blueberry Coffee Cake Muffins

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