Light cream of celery soup from Moosewood Cookbook, New Revised Edition by Mollie Katzen

Where’s the full recipe - why can I only see the ingredients?

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

  • London_Mummy on November 10, 2025

    Dare I say that the Moosewood recipes are usually hearty & homely, so this soup surprised me with its sophisticated texture combining the smooth puréed batch with the crunchy sautéed minced celery & onions, & subtle flavours. This would be a good, light starter for a dinner party & it is so easy to make that you could make your own rolls to go with it!

  • ashallen on August 15, 2019

    Great soup! Given the relatively humble list of ingredients, I've found it to be surprisingly complex and flavorful. The use of a pureed soup base with sautéed, minced vegetables that aren't pureed makes for a more interesting texture than a completely pureed soup. I sometimes use homemade chicken stock instead of water for additional flavor. I use Yukon Gold potatoes which have thin skins with a nice flavor - I don't bother peeling them and the skins get pureed along with everything else. Celery leaves go in the pot, too! Making a half-batch works fine. This is an excellent recipe for making a *lot* of celery disappear quickly - 5 cups for a full batch!

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