Cream of Celery Soup with Sherry

I like using celery.

Strangely, it’s not easy to find nice celery here.

It’s usually sold by weight, so, even when it is I can’t often get an entire head…. Other shoppers will break off whatever they need leaving bits and pieces behind.

When I am lucky enough to get a lovely big head / stalk of celery I hate to waste any of it.

Soup is always a good way to use up the last bits.

Soup season has officially started.

Cream of Celery Soup with Sherry

Total time: 30 minutes


  • 1 medium onion, chopped
  • 1 tbs butter
  • 1 tbs flour
  • 6 large ribs celery, sliced
  • 1 1/2 cups (12oz, 360ml) chicken stock
  • 1 tbs fresh parsley, chopped
  • 1 tsp Herbes de Provence
  • 1/4 cup (2oz, 60ml) cream
  • 1/4 cup (2oz, 60ml) dry sherry
  • pepper

Cream of Celery Soup with Sherry


  • Heat butter in a medium saucepan. Add onion and sauté until onion is tender and transparent, about 5 minutes.
  • Add flour and cook, stirring, for 1 minute.
  • Slowly add stock, stirring constantly.
  • Add celery, herbs and heat to boiling.
  • Cover, reduce heat and simmer until celery is tender, about 10 minutes.
  • Purée in blender or use an immersion blender.
  • Add cream, sherry and reheat gently. Do not boil.
  • Ladle into soup plates, garnish with pepper and serve.

Print Recipe


3 thoughts on “Cream of Celery Soup with Sherry”

  1. Pam, it’s very frustrating. It seems I can never find it when I really need it. Some places carry a packaged white celery, but that’s expensive – and also hard to find.

    Kate, to top it off here, the bunches are usually small LOL

Comments are closed.

Share via
Copy link