20-minute celery-ginger-cream soup recipe:
1 kg root celery
2 big onions
50 gr fresh ginger
1 tablespoon butter
300 ml heavy cream (without sugar)
Servings: 8-10 servings
Preparation time: 20 minutes
20-minute celery-ginger-cream soup recipe:
2 lbs root celery
2 big onions
1.75 oz fresh ginger
1 tablespoon butter
10.5 oz heavy cream (without sugar)
Servings: 8-10 servings
Preparation time: 20 minutes
Hello, my little celery sticks! Today we are making an easy and delicious celery-ginger-cream soup, which literally only took me 20 minutes! If it takes you longer, don’t bother my brother, because cooking is relaxation, not stress! That’s also one more reason not to cook for your mother-in-law. Let’s get it on!
The main ingredients
Celery is a potent flavor maker and therefore found in low quantities in a lot of vegetable stocks and sauces. But you don’t like celery? Never mind, because in larger quantities, the taste of celery becomes less dominant and get’s somewhat near UMAMI taste (like soy sauce for example). My sister didn’t like celery either, but she found this celery-ginger-cream soup really delicious. The next basic flavor comes from heavy cream which needs to be unsweetened. Heavy cream is the thing of which dreams are made of (yea, I got some really weird dreams sometimes) but it’s really the best for strong soup recipes!
How to make celery-ginger-cream soup?
1. First heat up a large pot and melt your butter in it. Then add the finely minced onions, when they are translucent, add the finely chopped ginger. Cook for about 2 minutes (you’ll get that nice ginger smell all over your kitchen) and then add the chopped celery.
2. When the celery softens (it needs about 5 minutes on medium heat) add water or vegetable stock. Add at least the amount of water that covers the whole surface of the celery. Season everything to your desired taste.
3. When it starts boiling cook everything 10 more minutes on medium heat. Blend everything together with your stick blender (and if your boyfriend asks again who’s the boss here, just show him your stick blender, he won’t ask no more). If you don’t like the density of the soup, now you can also add some more water or stock.
4. Then bring the soup to boil again and add the heavy cream. Season to your desired taste and enjoy your quick piece of heavy cream heaven!
Quick cooking instructions
- In a large pot melt your butter. Add the onions, when translucent, add the ginger. Cook for 2 minutes and in the end add the celery.
- Cook for 5 minutes (or until celery softens) and add water or vegetable stock. Season to your taste.
- Cook 10 more minutes and blend.
- Bring to boil, add heavy cream and season to your taste. Enjoy your piece of heavy cream heaven!
You can serve it with toasted baguette or bread and a few drops of your best olive oil. I’m cooking this soup on a weekly basis and everybody just loves it! In the end it’s always about sharing and caring! Until next time my little celery sticks, love you all!
