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

  • celery
  • celery seeds
  • chives
  • parsley
  • potatoes
  • milk
  • white pepper

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

  • 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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