Celery Soup was a staple in early 20th-century American kitchens, often served in family homes or church potlucks. This version uses fresh celery simmered until tender, combined with a milk-based broth and thickened with flour and butter for a creamy, comforting consistency. The original recipe includes variations with onions and optional additions like chicken, potatoes, or rice, making it a flexible base. It’s beloved for its simplicity, frugality, and the way it elevates humble vegetables into something warm and hearty.
Ingredients
- 3 cups chopped celery
- 1 pint boiling water
- 2 ½ cups milk
- 1 onion (finely chopped)
- 3 tbsp butter
- ¼ cup flour
- 1 tsp salt
- ¼ tsp pepper
- 2 tbsp parsley (optional)
Optional
- 1 cup chicken (diced & cooked – or ham)
- 1 cup potatoes (cooked – or rice)
Instructions
Step 1: Cook Celery
- Cut 3 cups of celery and place in a pot with 1 pint boiling water.
- Simmer until tender (about 15–20 minutes).
Step 2: Make the Roux
- In a separate saucepan, melt butter.
- Add chopped onion if using, and cook until translucent.
- Stir in flour, salt, and pepper. Cook 1–2 minutes, stirring constantly.
Step 3: Combine and Thicken
- Slowly add milk to the roux, stirring constantly until thickened.
- Add cooked celery (with water) to the milk mixture.
- Mix well and continue cooking for 5–10 minutes over low heat.
Step 4: Finish and Serve
- Add chopped parsley if using.
Optional:
- Add cooked meat, potatoes, or rice.
- Serve hot with buttered toast or crackers.
Tips
- Use vegetable broth instead of water for richer flavor
- Substitute leeks or shallots for onion for a milder taste
- Blend for a smoother soup consistency
- Add a splash of cream at the end for extra richness
- Top with grated cheese or croutons for added texture
Nutrition
Calories: 343kcalCarbohydrates: 18gProtein: 4gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 32mgSodium: 218mgPotassium: 361mgFiber: 2gSugar: 8gVitamin A: 379IUVitamin C: 9mgCalcium: 135mgIron: 1mg
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