Creamy Celery Soup

April 14, 2021 , , ,

By Farmer John Paterson. Serves 2-4. Recipe contains dairy.

  • 2 tablespoons butter
  • 1 ½ cups chopped celery with leaves (about 3 ribs)
  • ½ cup thinly sliced leek (about 1 small medium leek, white and greens parts)
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 3 cups chicken or vegetable stock
  • ½ cup dry vermouth (optional)
  • 2 cups milk
  • ½ teaspoon salt
  • Freshly ground pepper
  • Pinch freshly grated nutmeg
  • Chopped fresh parsley


  1. Melt the butter in a pot over medium-high heat. Add the celery, leek, and garlic; sauté for 2 minutes. Add the stock and vermouth; simmer until the celery is tender, 10-15 minutes.
  2. Place a mesh strainer over a large bowl or pan. Strain the soup through the strainer. Return the soup to the pan and bring to a boil. Add the milk and reduce the heat so the mixture barely simmers; simmer for 5 minutes. Add the salt and pepper to taste. Garnish with parsley.