Mary Berry Celery Soup Recipe

Mary Berry Celery Soup Recipe is made with olive oil, onion, celery, potato, vegetable stock, and cream or milk (if desired). This light and flavorful Mary Berry Celery Soup recipe creates a delicious, comforting soup that takes about 45 minutes to prepare and can serve up to 4 people.

Mary Berry Celery Soup Recipe Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 celery stalk, sliced
• 4 large celery stalks, chopped
• 1 large potato, peeled and diced
• 4 cups vegetable stock (or chicken stock for a non-vegetarian option)
• Salt and freshly ground black pepper, to taste
• 1/4 teaspoon dried thyme (optional)
• 1/4 cup cream or milk (optional for a creamy texture)
• Fresh parsley or chives for garnish (optional)

Mary Berry Celery Soup Recipe Instructions

1. Prepare the vegetables Heat the olive oil in a large saucepan over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened and translucent.
2. Add the celery and potato Stir in the sliced celery and diced potato, cooking for an additional 5 minutes. Stir occasionally to prevent browning.
3. Add the stock and seasonings Pour in the vegetable (or chicken) stock and bring the mixture to a gentle boil. Add salt, pepper, and thyme (if using), then reduce the heat to a simmer. Let it cook for 20-25 minutes, or until the vegetables are tender.
4. Blend the soup Once the vegetables are tender, use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until creamy.
5. Optional creamy finish If you prefer a creamy texture, stir in the cream or milk. Adjust the seasoning with extra salt and pepper if necessary.
6. Serve Ladle the soup into bowls and garnish with fresh parsley or chives if desired. Serve warm.

Recipe Tips

• Add Fresh Herbs for Extra Flavor: Try adding fresh thyme, rosemary, or bay leaves while cooking the soup. These herbs can enhance the flavor and give the soup a more aromatic depth. Remember to remove the bay leaves before serving!
• Roast the Celery First: To bring out a deeper, sweeter flavor in the celery, you can roast the celery stalks in the oven with a little olive oil before adding them to the soup. This adds a wonderful caramelized taste to the soup base.
• Blend the Soup for a Silky Texture: For a smoother, creamier texture, use an immersion blender directly in the pot. If you don’t have one, blend the soup in batches using a regular blender. A silky texture makes the soup feel more luxurious.

How To Store Mary Berry Celery Soup Recipe

Refrigerate: Cool the Mary Berry Celery Soup completely. Then, transfer it to an airtight container or cover the soup with plastic wrap. It can be stored in the refrigerator for up to 3 days.

Freeze: For extended storage, freeze the soup. First, allow it to cool completely, then transfer the soup to a freezer-safe container or a freezer bag. It can be frozen for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and reheat on the stove.

How To Reheat Leftover Mary Berry Celery Soup Recipe

On the Stovetop: Pour the leftover soup into a saucepan and heat over medium heat. Stir occasionally, and cook for 5-10 minutes, or until the soup is hot all the way through.

In the Microwave: Transfer a portion of the soup to a microwave-safe bowl and cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.

In the Oven: Preheat the oven to 350°F (175°C). Place the soup in an oven-safe dish, cover it with aluminum foil, and reheat for about 15-20 minutes, or until hot.

What To Serve Mary Berry Celery Soup Recipe

Mary Berry Celery Soup Recipe pairs well with crispy bread, grilled cheese sandwiches, a light salad, and garlic bread. It also can be served alongside roasted vegetables, bruschetta, quinoa salad, and roasted chicken for better savoring of the meal.

Frequently Asked Questions

Can I make Mary Berry Celery Soup in advance?

Yes, you can make the soup ahead of time. Simply prepare it as usual, let it cool, and store it in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave before serving.

Can I freeze the soup?

Yes, this soup freezes well. After it cools, transfer it to a freezer-safe container or freezer bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I make this soup without cream or milk?

Yes, you can skip the cream or milk if you prefer a lighter version of the soup. The soup will still be delicious without it, but the texture will be less creamy.

Try more recipes:

• Marks And Spencer Minestrone Soup Recipe
• Mary Berry Butternut Squash Soup Recipe
• White Fungus Soup Recipe