Minimal ingredients in this potato-free Celery and Leek Soup allow the delicate flavour of its star ingredient, celery, to shine through.
⭐ Star Features to Love
- Quick to make delicious soup.
- Short list of ingredients.
- Budget friendly.
Ingredients
- celery
- leeks
- butter
- flour
- water
- salt and pepper
See the Recipe Card below for quantities.
How to make this recipe
Step 1. Break the celery stems apart and remove the tougher strings from the outer parts of the celery. Chop the celery and leeks into slices.
Step 2. Put the chopped leeks and celery into a saucepan with the butter. Gently fry (sweat) the leeks and celery.
Step 3. Add the flour to the leeks and celery, stirring so that the flour coats the vegetables evenly. Gently fry the mixture for a minute. Keep to a low temperature to avoid browning the flour.
Step 4. Add the water to the celery and leeks, stirring into the flour mixture and heat until the water is gently simmering. Continue to heat the soup so that it simmers continuously for about 45 minutes.
Step 5. Using a blender (or hand mouli) blend the leeks and celery together to create a creamy mixture. Season with salt and pepper.
Step 6. Ladle the creamy Celery and Leek Soup into bowls.
A Little Background
This version of Celery and Leek Soup is a combination of two recipes from British Cookery (edited by Lizzie Boyd). Described by Delia Smith as a "British standard work [to place] alongside Escoffier, Larousse and the rest", I often raid this brilliant collection of British recipes for ideas.
📋 Recipe Card
Celery and Leek Soup (no potato)
Ingredients
- 500 g celery
- 500 g leeks
- 50 g butter (salted)
- 1 tablespoon flour
- 1500 ml water (or stock)
- salt
- pepper
Instructions
- Break the celery stems apart and remove the tougher strings from the outer parts of the celery. Chop the celery and leeks into slices.
- Put the chopped leeks and celery into a saucepan with the butter. Gently fry (sweat) the leeks and celery.
- Add the flour to the leeks and celery, stirring so that the flour coats the vegetables evenly. Gently fry the mixture for a minute. Keep to a low temperature to avoid browning the flour.
- Add the water to the celery and leeks, stirring into the flour mixture and heat until the water is gently simmering. Continue to heat the soup so that it simmers continuously for about 45 minutes.
- Using a blender (or hand mouli) blend the leeks and celery together to create a creamy mixture. Season with salt and pepper.
- Ladle the creamy Celery and Leek Soup into bowls and serve with croutons (sippets). Add a dash of cream for extra richness.
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