Celery Soup with Chipotle Cream

Name: Celery Soup with Chipotle Cream
Prep time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 cup Mexican cream; 1 chipotle in adobo sauce, finely chopped; 1/2 teaspoon lemon juice; 1 green onion, chopped; Salt and pepper, to taste; 1 tablespoon oil; 1/2 onion, chopped; 1 garlic clove, chopped; 4 cups chopped celery, with leaves; 1 medium-sized, white potato, peeled and coarsely chopped; 4 cups vegetable or chicken broth; Salt and white pepper, to taste; 1 tablespoon Worcestershire sauce (optional)

Save Recipe

Prep 10 min
Total 35 min
Ingredients 13
Servings 4

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

Celery is a staple in my kitchen; I love the flavor and fresh, crisp texture! Sometimes I add celery and a handful of chopped vegetables to my soups. It’s truly delicious. Chipotle cream is celery’s perfect complement thanks to the acidic, spicy and characteristically smoky flavor of the chipotle. It does a wonderful job of bringing out, of truly highlighting, the flavor of the celery. Serve hot with fresh bread or croutons.

Ingredients

For the chipotle cream:

1/2 cup Mexican cream
1 chipotle in adobo sauce, finely chopped
1/2 teaspoon lemon juice
1 green onion, chopped
Salt and pepper, to taste

For the celery soup:

1 tablespoon oil
1/2 onion, chopped
1 garlic clove, chopped
4 cups chopped celery, with leaves
1 medium-sized, white potato, peeled and coarsely chopped
4 cups vegetable or chicken broth
Salt and white pepper, to taste
1 tablespoon Worcestershire sauce (optional)

Directions

1

To prepare the chipotle cream: Combine all the ingredients in a bowl.
2

To prepare the celery soup: In a pot over medium heat, warm the oil. Add the onion and garlic and cook until softened. Incorporate the celery, potato and vegetable or chicken broth. Season with salt and pepper. Bring to a boil, reduce heat, cover and cook until the vegetables are tender.
3

Turn off the heat. If you have an immersion blender, blend the pot of soup until creamy. Or, blend until smooth in batches using a normal blender, being careful not to overfill to avoid spills. Strain to remove any lumps, if desired.
4

Pour the blended soup back into the pot, check for seasoning, adding more salt or pepper, to taste. Add the Worcestershire sauce and stir well.
5

Serve the soup in small bowls and garnish with a tablespoon of chipotle cream.

Expert Tips

tip 1
Add 1 bay leaf or a sprig of parsley to the veggies once fully cooked for an even more flavorful soup.
tip 2
Swap out the Mexican cream for natural Yoplait® Greek yogurt.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Celery is a staple in my kitchen; I love the flavor and fresh, crisp texture! Sometimes I add celery and a handful of chopped vegetables to my soups. It’s truly delicious. Chipotle cream is celery’s perfect complement thanks to the acidic, spicy and characteristically smoky flavor of the chipotle. It does a wonderful job of bringing out, of truly highlighting, the flavor of the celery. Serve hot with fresh bread or croutons.