Oma's Cream of Celery Soup Recipe ❤️
➤ by Oma Gerhild Fulson
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.
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 ...
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 ...
- Don't have an immersion blender? Carefully pour hot soup into blender and puree.
- Use chicken bouillon cubes to make the broth.
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.
Ready to make some Celery Soup?
Oma's Cream of Celery Soup Recipe
Oma's creamy Cream of Celery Soup recipe makes a wonderful light supper. It's a variation of a normal celery soup, but with additions that turn this into a soup that satisfies the German taste buds.
In Germany, celery root is used for their soup. Since that's not readily available here, this one uses the stalks and leaves.
Makes 4 - 6 servings
- 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
- 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.
- 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!
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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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Want nutritional information for a recipe?
Copy and paste the ingredient list and the number of servings into Calorie Count.
It will give you an approximate calculation.
Need help doing conversions
between cups and grams or any such thing?
Use this site to give you all the different conversions for the different types of ingredients.
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Words to the Wise
"The wicked run away when no one is chasing them, but the godly are as bold as lions."
Proverbs 28:1 (NLT)