Cream Of Celery Soup with Parmesan

by Editorial Staff

Summary

Prep Time	50 mins
Total Time	50 mins
Course	Soup
Cuisine	European
Servings (Default: 6)

Ingredients

Oil (olive oil)
2 large onions, roughly chopped
1 clove garlic, finely chopped
500 g celery, peeled and rouhly chopped
1.4 liters vegetable broth or chicken broth
45 ml whipped cream
50 g parmesan, freshly rated, reserve some for arnish
salt and pepper
Parsley, smooth for garnish

Instructions

Melt the olive oil in a saucepan and sauté the celery, garlic and onions for about 4-5 minutes. Deglaze with the broth and bring to the boil. Reduce the heat and cook the celery covered for 25-30 minutes until soft.
Puree the softly steamed vegetables with a blender or hand blender. Add the cream and parmesan to the pureed vegetables and season with salt and pepper.
Put the soup in soup plates and sprinkle with the retained parmesan. Grind black pepper from the mill over it and decorate with a sprig of parsley

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.