Cream of celery soup from Six Seasons: A New Way with Vegetables (page 150) by Joshua McFadden and Martha Holmberg

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Accompaniments: Torn croutons; Brown butter

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • alias058 on March 16, 2025

    Since I am plant based, I subbed in 1 cup of cashew cream for heavy cream. (I made it looser than normal with equal portions water and cashews) I made this on a day I was under the weather and it really hit the spot! Quick easy delicious

  • clkandel on January 23, 2022

    Tasty, simple soup, as titled it is a classic cream of celery soup. I left out the cream and it still has a creamy mouthfeel. The topping makes this simple soup something special.

  • mcvl on January 21, 2022

    Tasty, albeit unadventurous. The directions say to cut the celery stalks into 1" pieces, but that's too big if you're using celery from the farmers market, what I think of as feral celery. It has much more flavor than grocery-store celery, but it's tough. Quarter-inch slices work better.

  • Macnclaire on October 04, 2018

    If you love celery you'll love this soup. Find the greenest celery you can for this. I did not add cream to my portion and loved it!! Don't skip the garnish, it added texture, sweetness, and crunch. I added nigella seeds instead of celery seeds.

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