HOW TO MAKE CREAM OF CELERY SOUP FROM SCRATCH | Gluten Free Soup Recipe

hey guys today i'm going to show you how to make cream of celery soup from scratch now this isn't that condensed version that's in casseroles and and crock pot recipes and all that but we're going to make a soup that's ready to eat for lunch or dinner or whatever you want to have it so it's a simple recipe there's like six ingredients or something takes about 20 minutes to cook so let me show you what we're gonna do we're going to start with a stick of butter and if this is unsalted if you use salted you want to make sure you're watching your sodium on everything else so we're going to take the butter and put it in my pot and i'm going to turn that over medium high so we want to melt that butter and while that starts melting since it's a full stick we're going to start on our vegetable so let's start with the onion this is one onion it's probably a medium sized one so we just want to cut that into chunks and guys we're going to puree this soup after so you just want them small enough to cook this is a sweet onion but you could certainly use yellow if you wanted that's usually what i have in the house i'm going to push that to the side just to the butter melts and then we'll drop it in there the next thing is we're going to take an entire head of celery and you just want to make sure the ends look good if they don't trim them off a little bit i've also got a little bit of celery that is getting beyond its prime it actually was getting wilty so i cut the bottom off put in some water and that firmed it back up so i'm going to cut this up as well pull off a couple things that's soft again it's a good way to use up celery if you have a head of it in the house and don't use it very fast and when we cut up this the celery we're going to cut it leaves and all so if the leaves are still green cut them up with it because we want all that flavor and we're going to blend it [Music] all right our butter's looking good so let's move this stuff over now for the entire head and all i do is that's gonna be wiped off a little bit so you want to clean it if you need to so let's take a check yeah we'll take a look when it gets lower i just start at the top guys and just chop it don't worry about if it's messy or not you don't want them too big because you want to have them given time to cook move it over and make some more room i should have got a bigger cutting board [Music] all right let's finish cutting this up and then when you get to the end just get rid of that piece throw it all in the pot next i'm going to take one potato this is a yukon gold a lot of times i use russet you want a medium to large potatoes so if you know this one's a little bigger i'm going to use this today but if you have a smaller one that's fine the biggest thing it's going to do is change the consistency a little bit it might not be quite as creamy because of the potato being smaller but you're still going to have great taste and texture so don't worry about an exact size kind of like the if you have a smaller head of celery that's fine just use it this is a good recipe to not have to do a whole lot of measuring one thing that melting our butter and adding it as we go everything as we go is that it'll start cooking and softening because we want to make sure this cooks up in about 20 minutes and just give this a quick chop you want it about the same size as the celery and the onion that way there it cooks up at the same time okay got our potato in there so we do want to add a little bit of salt and pepper we can always add more later so don't over salt it so there's some pepper here's some salt we'll check it later for more now the herb that we're going to use in this is dill so i've got some dried here but i also have some fresh in the freezer that i'm going to use today if you're using dried you want about a teaspoon or so you want to add it now that'll let it rehydrate and cook into the soup if you're using fresh like i'm going to do add it to the end either before or after you puree the soup uh it's fresh so it doesn't really need to cook long it'll still add all that flavor but we don't want to cook everything out of it so i'm gonna add the fresh at the end it's in the freezer i'll tell you what i did with that to keep it in the freezer when we get there now we just need to add some liquid so i've got one quart uh this is low sodium chicken broth but use whatever you have if you have bouillon use that you just want four cups make sure it's gluten free if you've got packaged stuff or the bullion stuff we want to add that to here we want to bump this up to high because we want to bring it to a boil so let's give it a stir now that everything's in here we want to bring it up to a boil i've got it set over high heat once we come up to a boil reduce it down to about medium low or so you want it to simmer and you want to put a lid on it so put the lid on it set your timer for about 20 minutes and then we'll finish up this soup [Music] okay guys so it's been just over 20 minutes and my veg is where i want it so if you check it in 20 minutes and the celery is still a little crisp or the potatoes aren't quite cooked leave it on there for another five minutes until it's done where you like it so this is what we have as you can see it's cooked down a little bit from earlier everything's soft and it's quite a bit of food in there so i want to add some dill this is dill that i froze and what i did is when i bought the bill at the store i used what i the recipe whatever i needed and then picked off the leaves put them on a sheet pan froze them and then put them in a ziploc bag i just want to add a couple tablespoons i'm not going to chop it up because it's going to get blended once it's blended we'll check it for salt and pepper and add more if we need to and then i'm going to use my immersion blender for this uh i use this about once a month twice a month sometimes so for about 30 i think it's a good investment for me if you don't have an immersion blender by all means use your regular blender just do it in batches so it doesn't splatter everywhere and we want to put this in and blend it until it's smooth our soup has been blended up and for not having any cream in it it's already pretty creamy because of that potato in there so with the potato and the vegetables if you don't want any cream in this point don't add any what i like to do is add a little bit of half and half you could use heavy cream if you want but i'm going to use half and half so this is all to taste so i'm gonna add anywhere from three quarters of a cup to a cup of half and half give it a mix and it's going to lighten up that soup a little bit in color and give it an even creamier texture i think i'm good with that and then give it a taste you could definitely use a little bit more salt and pepper we'll add a little bit more give another stir let's bowl up a little bit give it a try so we seasoned it up a little bit more after we cooked it but i think it's good enough in there now so the texture is really smooth that starch in the potato really help smooth everything out and make it creamy to begin with and then we added that half and half to give it a little more richness you can taste the celery of course because we used a whole head of it there's some onion in the background i used chicken broth you could certainly use vegetable broth if you wanted to you could swap out the butter for something that's non-dairy or that's vegan if you wanted to do that this is a really basic soup so it's not you know a bunch of different ingredients but i really find it satisfying i think it's got a clean taste to it because of the celery it's healthy i mean there's a stick of butter in it let's be honest but we also have vegetables in it and there's not a whole lot of calories other than the butter and the and the half and half so you're not getting a whole lot of calories in a cup of soup or a bowl of soup you want to garnish it a little bit put a little bit more dill on the top or you could uh save those celery leaves and dress it with that guys i hope you give this recipe a try if you do leave me a comment below please consider subscribing and i'll see you on the next video thanks guys you

Channel: SavorySaver

Views: 59,489

Keywords: how to make cream of celery soup from scratch, how to make cream of celery soup, cream of celery soup recipe, recipe for cream of celery soup, home made cream of celery soup, homemade cream of celery soup, celery soup recipe, celery soup, gluten free celery soup, gluten free soup, gluten free soup recipe, soup with celery, cream of celery soup from scratch, homemade soup recipe, soup recipes, celery, how to recipes, how to cook, how to cook recipes, savory saver, savorysaver

Id: jGAN5yo_B5k

Length: 13min 7sec (787 seconds)

Published: Fri Feb 05 2021