This delicious Mary Berry celery soup combines the earthy flavours of Jerusalem artichokes with the freshness of celery, creating a creamy and satisfying soup that will warm your soul. If you don’t have Jerusalem artichokes on hand, you can replace them with potatoes. Whether you’re a fan of celery or not, this soup is sure to win you over with its rich taste and velvety texture.
Prep: 10 mins Total: 45 mins Yields: 4
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Why you’ll like it
Here are a few reasons why you should give Mary Berry Celery Soup a try:
- The creamy texture and rich flavours make it a comforting and satisfying meal.
- Adding Jerusalem artichokes adds a unique twist to the traditional celery soup.
- It’s a great way to incorporate more vegetables into your diet.
- The soup is easy to make and requires simple ingredients.
- Depending on your preference, it can be enjoyed as a starter or a main course.
Mary Berry Celery Soup Recipe
What is Mary Berry Celery Soup?
Mary Berry Celery Soup is a delightful blend of onions, leeks, celery, Jerusalem artichokes, and milk. The vegetables are sautéed until golden brown, then simmered with milk and a bay leaf until tender. The soup is then blended until smooth and seasoned to perfection. The result is a creamy and flavorful soup that is perfect for any occasion.
Mary Berry Celery Soup stands out from the traditional “Celery Soup” recipe by incorporating Jerusalem artichokes. This addition adds a unique nutty flavour and a creamy texture to the soup, elevating it to a whole new level. The combination of celery and Jerusalem artichokes creates a harmonious blend of flavours that will leave you craving for more.
Ingredients
- Onion – 1 onion, chopped and peeled
- Leeks – 2 leeks
- Celery – 3 celery sticks
- Jerusalem Artichoke – 1 kg Jerusalem Artichoke, washed, peeled, and roughly chopped
- Bay leaf – 1 bay leaf
- Whole milk – 1 litre whole milk
- Salt and pepper to taste
- Butter – 200g butter
How to make Mary Berry Celery Soup?
- Sauté onion, carrots and celery. Begin by sautéing onions, carrots, and celery until they turn golden brown in a large saucepan with heated butter.
- Mix & simmer. Combine and let it simmer by introducing a bay leaf, Jerusalem artichokes, and milk. Allow the vegetables to simmer for 30-40 minutes until they become tender.
- Blend & Season. Blend and season the soup with salt and pepper according to your taste.
- Serve.
Tips
- Make sure to sauté the vegetables until they are golden brown to enhance their flavours.
- Blend the soup in batches if needed to ensure a smooth consistency.
- Season the soup to taste, adding salt and pepper gradually until you achieve the desired flavour.
- For a lighter version, you can use low-fat milk instead of whole milk.
Variations
- Substitute the Jerusalem artichokes. Replace the Jerusalem artichokes with potatoes to achieve a creamier texture without the nutty flavour.
- Add truffle oil. Introduce a single tablespoon of truffle oil 15 minutes prior to serving. Truffle oil imparts a rich and savoury undertone to the soup.
- For a heartier version. Add tofu, cooked chicken or crispy bacon as toppings.
- Experiment with different spices. Add paprika or cumin to add a touch of warmth to the soup.
How to serve Mary Berry Celery Soup?
The soup’s creamy texture and delicate flavours make it a versatile dish that can be enjoyed in various ways:
- Garnish the soup with fresh herbs like parsley or chives for a pop of colour.
- Pair it with crusty bread or a side salad for a complete meal.
- Add a sprinkle of grated Parmesan cheese on top of each serving for an extra burst of flavour.
- Serve it as a starter before a main course or as a light lunch option.
Storing the celery soup
- For leftovers. Store the soup in an airtight container in the refrigerator for up to 3 days.
- For reheating. Gently warm the soup on the stovetop over low heat, stirring occasionally. Note that the texture may slightly change upon reheating, but the flavours will remain delicious.
You might like more…
- Mary Berry Celeriac Soup with Crispy Pancetta & Poppy Seed Croutons
- Mary Berry Chicken Soup with Noodles
- James Martin Red Pepper and Tomato Soup
- Jamie Oliver Pumpkin Soup
Mary Berry Celery Soup
Ingredients
- 1 onion chopped and peeled
- 2 leeks
- 3 celery sticks
- 1 kilogram Jerusalem Artichoke or potatoes, washed, peeled, and roughly chopped
- 1 bay leaf
- 1 litre whole milk
- salt and pepper to taste
- 200 g butter
Instructions
- Sauté onion, carrots and celery. Begin by sautéing onions, carrots, and celery until they turn golden brown in a large saucepan with heated butter.
- Mix & simmer. Combine and let it simmer by introducing a bay leaf, Jerusalem artichokes, and milk. Allow the vegetables to simmer for 30-40 minutes until they become tender. Remove the bay leaf at the end.
- Blend & Season. Blend and season the soup with salt and pepper according to your taste.
- Serve.
