---
title: "What’s cooking today: Cream of celery soup"
description: "In hotel dining rooms of an earlier era, ‘cream of’ soup recipes were a staple, whether cream of mushroom, asparagus, tomato or, like this one, celery."
type: "NewsArticle"
publisher: "Daily Maverick"
site: "https://www.dailymaverick.co.za"
section: "TGIFOOD"
author: "Tony Jackman"
author_url: "https://www.dailymaverick.co.za/author/tonyjackman/"
canonical_url: "https://www.dailymaverick.co.za/article/2021-02-17-whats-cooking-today-cream-of-celery-soup/"
published: "2021-02-17T12:13:44"
updated: "2021-02-17T12:17:29"
lang: "en-ZA"
word_count: 214
---

# What’s cooking today: Cream of celery soup

> In hotel dining rooms of an earlier era, ‘cream of’ soup recipes were a staple, whether cream of mushroom, asparagus, tomato or, like this one, celery.

By Tony Jackman · Published 17 February 2021, 14:13 SAST · Updated 17 February 2021, 14:17 SAST

## Content

**Ingredients**

3 Tbsp butter

4 cups celery

1 fat garlic clove, chopped

2 medium onions, chopped

1 ½ cups chicken stock

250 ml double thick cream

1 cup/ 250 ml full cream milk

Salt (about 1 scant tsp) and a couple of grindings of pepper to taste

**Method**

Melt the butter and sauté the onions and garlic for a minute. Add the chopped celery all at once and continue to sauté, stirring.

Add chicken (or use vegetable) stock and cook for a few minutes, then add the milk and cream and simmer, stirring now and then, until it thickens a little and the flavours have developed.

Blend thoroughly, heat through, and serve. There should be no need to thicken it but you can thicken with a little cornflour dissolved in milk if your soup seems a tad runny. I served it with butter-fried croutons of plain day-old white bread. **DM/TGIFood**

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