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Oma's Cream of Celery Soup Recipe ❤️

➤ by Oma Gerhild Fulson

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Oma's creamy Cream of Celery Soup recipe makes a wonderful light supper. Serve a salad on the side, some crispy crackers, and fruit to finish, and you'll have a happy and satisfied family! It's a variation of a normal celery soup, but with additions that turn this into a soup that satisfies the German taste buds.  

A difference is that Germans use celery root for their soup. This one uses the stalks and leaves, since celery root is not always available here.

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So what's the main difference between this and a non-German one? Cream! Nutmeg! Leeks! Everything a good German cream soup should have.


What makes these soups so wunderbar? They bring back such wonderful memories of my Mutti's kitchen. So, of course, I had to write my own soup e-cookbook to share with my grandchildren. I know you'll LOVE it, too!

There are 84 full-color pages filled with step-by-step instructions and hints. Take a quick peek ...

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Sharing these soup recipes from my Mutti and Oma to my own young grandchildren ... that's such a delicious way to pass on our German heritage :)

A bit of this and a bit of that ...

  1. Don't have an immersion blender? Carefully pour hot soup into blender and puree.
  2. Use chicken bouillon cubes to make the broth.

Oma's Tips

If you don't have any leek, just omit it. Add a bit more celery if you wish.

If you have freshly grated nutmeg, that would be super. If not, just use ground. 

Always check your seasoning at the end. It depends on how salty your broth is if you need to add salt or not.

I love playing around with recipes. So easy to do with soups, since they don't really need accurate measurements. Try some of this and some of that ... create new recipes from old ones. Change old ones with a new addition. 

Have fun!

Oma's Cream of Celery Soup Recipe ❤️

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, diced
  • ½ leek, cleaned well and sliced
  • 1 lb celery (about 8 ribs) with leaves, finely sliced
  • 1 lb potatoes, cubed
  • 3 cups chicken broth
  • 1 cup cream (5%, 10%, or 18%)
  • ¼ cup Philadelphia Whipped Cream Cheese with Chives (or herbs)
  • nutmeg, salt, and pepper to taste

Instructions:

  • In a large soup pot, heat the oil and add onion. Cook until translucent, about 3 minutes. Add the leek and celery. Continue cooking about 5 minutes. Do not let veggies brown.
  • Add potatoes and chicken broth.
  • Bring to boil. Reduce heat to a simmer, cover, and simmer for about 20 - 25 minutes or until the veggies are tender. Add cream and cream cheese. Stir until cheese has melted.
  • Use immersion blender to puree soup. 
  • Season with nutmeg, salt, and pepper.
  • Makes about 4 - 6 servings.

Hints:

  • Don't want to add the cream? Just use 4 cups of chicken broth instead.
  • Slice the celery very thin! That way it will be easy for the immersion blender to turn this soup into a creamy and delicious soup!

You might like these

for more Oma's Soup Recipes

Leave a comment about this recipe or ask a question?

Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods. 

I pop in all the time as well, to chat and to answer questions. 

Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

Have Oma by your side ... helping you

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