Mary Berry Celery Soup Recipe

This creamy celery soup is smooth, comforting, and easy to make. Celery, potato, onion, and garlic are simmered until tender, then blended with fresh parsley and finished with double cream. Serve warm with crusty bread for a simple and cosy meal.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4

Course: Soup

Cuisine: British

Calories: 215

Ingredients Method Notes

Ingredients

For the Soup

40 g butter
1 tablespoon olive oil
1 large onion finely chopped
1 garlic clove crushed
1 large potato peeled and diced
1 large bunch celery sliced
1 litre vegetable stock or chicken stock
2 tablespoons chopped fresh parsley
100 ml double cream
Salt to taste
Freshly ground black pepper to taste

For Serving

Extra parsley chopped
Crusty bread or toasted baguette slices
Freshly cracked black pepper
A swirl of cream

Method

Prepare the vegetables. Wash the celery well, then cut it into small slices. Peel and dice the potato, chop the onion finely, and crush the garlic so everything is ready before cooking begins.
Soften the onion. Place a large saucepan over medium heat and melt the 40g butter with the 1 tablespoon olive oil. Add the finely chopped onion and cook gently for about 5 minutes, stopping once it has softened but before it browns.
Cook the celery and garlic. Add the crushed garlic and sliced celery to the softened onion. Continue cooking for another 5 minutes, stirring from time to time, until the celery begins to soften.
Pour in the stock. Add the diced potato, followed by the 1 litre vegetable stock or chicken stock. Stir the contents of the saucepan together and bring the liquid to a gentle boil.
Simmer until tender. Turn down the heat and leave the soup uncovered at a simmer for about 20 minutes. Continue until both the celery and potato are completely tender, which will allow them to blend smoothly.
Blend with the parsley. Take the saucepan off the heat and stir in the 2 tablespoons chopped fresh parsley. Use a stick blender to puree the soup thoroughly until the texture is completely smooth and creamy.
Finish with cream. Put the saucepan back over low heat and stir in the 100ml double cream. Add salt and freshly ground black pepper to taste.
Serve the soup. Spoon the warm soup into bowls. Finish with chopped parsley, freshly cracked black pepper and a small swirl of cream, with crusty bread or toasted baguette slices alongside.

Notes

Serving The Soup

This soup is designed to be served warm, with a few simple garnishes rather than a complicated topping. A swirl of cream echoes the cream already used in the soup, while parsley adds a fresh visual and herbal finish.

Freshly cracked black pepper gives contrast to the mellow vegetables. Crusty bread or toasted baguette slices work alongside the smooth soup and add a firmer texture to the meal.

You can keep the garnish light so the celery remains the focus. The soup already contains butter, olive oil and double cream, so the finishing ingredients don’t need to be heavy.