Homemade Celery Soup | Classic Recipe With a Twist

In the heart of New Orleans’ French Quarter, there’s a culinary gem where the walls echo over two centuries of history. Bayona, with its intimate cottage charm, plays host to a symphony of flavors crafted by the renowned Chef Susan Spicer. Here, amidst the clinking of glasses and the murmur of satisfied diners, a simple bowl of cream of celery soup takes on a life of its own—a testament to the power of comfort food.

One spoonful of this soup and you’re transported; the subtle, earthy flavor of celery mingled with rich cream and the humble potato speaks a universal language of home. While Bayona offers an array of delectable dishes, it’s this signature soup that has guests lingering just a bit longer over their meal.

Now, you can bring a taste of Bayona’s warmth to your kitchen with this adapted version of their cherished cream of celery soup.

Nutritional Spotlight

Celery, the star of this dish, is a vegetable powerhouse. It’s low in calories but high in vitamins A, C, and K, not to mention a great source of antioxidants. When combined with onions and potatoes, you get an additional boost of vitamin C, potassium, and dietary fiber. The heavy cream adds a touch of indulgence, but also contributes calcium and vitamin D to the mix.

Remember, though, balance is key in nutrition, so enjoy this rich soup in moderation as part of a balanced diet.

Tips and Tricks for the Perfect Soup

  • Consistency is Key: If you prefer a thinner soup, don’t hesitate to add a bit more stock or milk when reheating.
  • Garnish Generously: Fresh chives and sourdough croutons don’t just add flavor, they also provide a delightful textural contrast.
  • Make it Vegetarian: Opt for vegetable stock instead of chicken for a vegetarian-friendly version.

A Celery Soup with a Twist

Let’s recreate this comforting classic. For this recipe, you’ll need:

  • 3 tablespoons of unsalted butter
  • 2 medium onions, diced
  • 10 stalks of celery, chopped
  • 1 small russet potato, peeled and cubed
  • 2 tablespoons of all-purpose flour
  • 4 cups of your chosen stock
  • 1 cup of heavy cream
  • Salt and freshly ground white pepper, to taste
  • Chopped fresh chives and sourdough croutons, for garnish
  1. In a large pot, melt the butter over a gentle heat. Add in the onions, celery, and potato, covering and cooking for about 10 minutes, stirring halfway through to ensure even cooking.
  2. Sprinkle the flour over the vegetables and stir continuously for 2 minutes, laying the base for a thick, silky texture.
  3. Gradually incorporate the stock with a whisk and increase the heat to bring your soup to a boil. Once boiling, reduce the heat and simmer for 15 minutes or until the vegetables are tender to the fork’s touch.
  4. After letting the soup cool slightly, purée it until smooth, working in batches if necessary, using an immersion blender or a standard blender.
  5. Stir in the cream and reheat the soup. At this stage, taste and season with salt and white pepper as per your preference.
  6. Serve hot, garnished with a sprinkle of chives and a handful of croutons for that satisfying crunch.

This soup holds up beautifully in the refrigerator for up to two days. When reheating, do so gently, and add a splash of milk or cream to loosen it up if needed.

As you ladle this homemade cream of celery soup into bowls, know that you’re partaking in a tradition of comfort and culinary excellence that has graced tables for decades. Whether it’s a chilly evening or you’re simply in need of a taste of nostalgia, this soup is a hug in a bowl, ready to be savored. Bon Appétit!