Celery leaf soup from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 166) by Hetty Lui McKinnon

  • green onions
  • potatoes
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute celery for celery leaves, and chilli crisp for chilli oil.

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Notes about this recipe

  • Eat Your Books

    Can substitute celery for celery leaves, and chilli crisp for chilli oil.

  • yelizaveta_38dvwk on March 31, 2026

    Really fun way to use leafy, farm-fresh celery. Intense flavour.

  • Gingko on November 13, 2025

    We liked this. After pureeing the soup, I added a couple of handfuls of greens that were in the fridge and leftover wild rice. The additions helped give it a little more body.

  • michalow on November 19, 2023

    This was intense! I made it with fresh-from-the-farm celery leaves (which I think are more pungent than the leaves on grocery store celery). The first few bites were bracing, but it quickly grew on me. I stirred in a bit of chili crisp (one of the recommended garnishes) and garnished with a swirl of yogurt; these really helped balance out the flavors.

  • Melissa_427 on July 18, 2023

    Currently in the freezer but the few sampled spoonfuls were tasty@

  • SheilaS on June 21, 2023

    I had an especially leafy bunch of celery so this soup was a perfect use for all those leaves. It's a great soup. The potato makes it creamy but not heavy and the ginger adds brightness. I used a veg stock that was pretty flavorful and wish I'd just used water to let the celery shine.

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