Jill’s so easy celery soup

Jewels’ version - Jill's version

Jill Says  •  I love Jewels’ celery soup, but it’s a little time-consuming. This is my so-easy version for celery soup. As with many of my soups, I use cauliflower for flavor and a creamy texture.

serves 6-8

4 cups celery, chopped in 1-inch pieces (approx 8 ribs)
½ head cauliflower, cut into 2-inch pieces (or one potato, peeled and cut)
1 small onion, cut into 1-inch pieces
8 cups chicken broth (I like Shelton’s organic) or vegetable stock
½ teaspoon salt
1 tablespoon heavy cream (optional)

  1. Put all ingredients, except the cream, in a large stock pot. 
  2. Bring to a boil, reduce to simmer and skim any impurities off the top.
  3. Simmer for 20-30 minutes until vegetables are tender. 
  4. Blend (with hand blender or in blender) and stir in cream, if desired.
  5. If you puréed the soup in a blender, return soup to pot and gently reheat if necessary. Taste and adjust seasoning with salt and pepper, if necessary.
    Easy and delicious!

Jill’s smart idea
You can also use cooked white beans or cooked rice to add some thickness if you don’t have cauliflower.

see Jewel's version >>