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Mary Berry Celery Soup Recipe
Saim Thour

Mary Berry Celery Soup

A smooth and comforting British-style celery soup made with fresh celery, potatoes, onion, garlic, and stock, finished with cream for a rich and velvety texture.
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Prep Time 15 minutes
Cook Time 29 minutes
Total Time 44 minutes
Servings: 6 People
Course: Soup
Cuisine: british
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 –2 tbsp olive oil
  • 40 g butter
  • 1 large onion chopped
  • 3 garlic cloves crushed
  • 2 lbs fresh celery chopped
  • 1 litre vegetable stock or chicken stock
  • 1 lb potatoes peeled and diced
  • 1 handful fresh parsley roughly chopped
  • 100 ml double cream
  • Salt to taste
  • Freshly ground black pepper to taste

Optional Garnishes

  • Crumbled Stilton cheese
  • Chopped parsley
  • Swirl of cream
  • Toasted baguette slices
  • Garlic croutons

Method
 

  1. Heat the olive oil and butter in a large saucepan.
  2. Add the chopped onion and cook until soft.
  3. Stir in the garlic and cook briefly.
  4. Add the celery, potatoes, parsley, and stock.
  5. Bring to a boil, then reduce the heat and simmer for 20–30 minutes until the vegetables are tender.
  6. Blend the soup until smooth using a hand blender or regular blender.
  7. Return to the pan and stir in the double cream.
  8. Season with salt and black pepper to taste.
  9. If desired, stir in crumbled Stilton until melted.
  10. Serve hot with crusty bread and your favourite garnish.

Notes

  • Blend longer for an extra silky texture.
  • Add an extra potato if you prefer a thicker soup.
  • Reserve a little cooked celery before blending for added texture.
  • Freeze the soup before adding cream for the best results.
  • A splash of lemon juice or fresh herbs can brighten the flavour.