Save The first time I made this Celery and Herb Soup, it was during that awkward transition from winter to spring when the weather couldn't quite decide what it wanted to be. I was standing at my kitchen window, watching rain streak down the glass as I sliced celery, the rhythmic sound of my knife against the cutting board oddly comforting. The vibrant green of the celery stalks promised the freshness of spring while the process of making soup offered the comfort of winter.
Last month when my sister visited with her family, I made a double batch of this soup for lunch with some crusty sourdough on the side. My nephew, typically suspicious of anything green, actually asked for seconds after his first hesitant spoonful. The table fell momentarily silent as everyone savored the delicate herb flavors, and then erupted into appreciative murmurs and questions about the recipe.
Ingredients
- Celery: Look for bright, crisp stalks with fresh-looking leaves, and do save those leaves for garnishing or adding to the soup for extra flavor.
- Potato: A medium Yukon gold works beautifully here, adding creaminess without a strong flavor that might compete with the delicate herbs.
- Fresh herbs: The combination of parsley, dill and chives creates a garden-fresh profile that elevates the humble celery into something sophisticated.
- Vegetable broth: I prefer low-sodium versions so I can control the salt level myself, but whatever you have on hand will work well.
Instructions
- Soften the aromatics:
- Melt butter in your pot until it foams gently, then add the onion, letting it turn translucent and fragrant before adding celery and potato. You should hear a satisfying sizzle as they hit the hot butter.
- Build the flavor base:
- When you add the garlic, the kitchen will fill with that wonderful pungent aroma that signals good things are coming. Just a minute is enough to release its essence without risking any bitterness from burning.
- Simmer until tender:
- The broth should barely bubble around the edges, not boil vigorously. You want the vegetables to slowly release their flavors while becoming tender enough to blend smoothly.
- Blend to perfection:
- If using an immersion blender, keep it submerged to avoid splashing hot soup everywhere (a lesson I learned the hard way). Move it gently around the pot until you achieve that silky consistency.
- Final flavor additions:
- Adding the herbs after blending preserves their bright color and fresh flavor. The soup will turn a beautiful pale green with tiny flecks of herbs throughout.
Save 
Save One particularly memorable evening, I served this soup as a starter for an impromptu dinner party when a friend texted needing somewhere to celebrate a job promotion. The delicate swirls of cream on top made it look fancy despite the minimal effort, and everyone kept dipping their bread into the last drops in their bowls. Sometimes the simplest dishes create the most special moments.
Make It Your Own
The basic framework of this soup invites personalization based on what you have available. Sometimes I add leeks instead of onion for a more delicate flavor profile, or toss in a handful of spinach before blending for an even greener result. On cold evenings, a pinch of red pepper flakes adds pleasant warmth without overwhelming the herb flavors.
Serving Suggestions
While crusty bread is the obvious pairing, this soup also complements a simple grilled cheese sandwich made with a sharp cheddar or gruyere. For a lighter meal, serve smaller portions in teacups alongside a salad of bitter greens with a lemony vinaigrette that echoes the brightness of the herbs.
Storage and Reheating
This soup actually improves overnight as the flavors meld together, making it perfect for meal prep or making ahead for gatherings. When reheating, do it gently over medium-low heat rather than bringing it to a vigorous boil, which can sometimes cause milk-based soups to separate or develop an odd texture.
- Store in airtight containers in the refrigerator for up to 3 days.
- Freeze without the cream garnish for up to 2 months in freezer-safe containers.
- Thaw frozen soup overnight in the refrigerator before reheating for best texture.
Save 
Save I hope this soup brings you the same quiet contentment it brings to my kitchen. There's something profoundly satisfying about transforming humble celery into something so elegant.
Common Questions
- → Can I make this soup ahead of time?
Yes, prepare up to 3 days in advance. Store refrigerated and reheat gently. Add cream garnish just before serving.
- → Is this soup freezer-friendly?
Absolutely. Freeze without the cream swirl for up to 3 months. Thaw overnight and reheat slowly.
- → What herbs work best in this soup?
Fresh parsley, dill, and chives create a classic combination. Tarragon or thyme make lovely alternatives.
- → Can I use celery root instead?
Celeriac adds earthy depth. Peel and cube it, though cooking time may increase slightly.
- → How do I make it vegan?
Swap butter for olive oil, use plant-based milk, and skip cream or choose a dairy-free alternative.