Celery and Buttermilk Soup

Serves 6.

  • 1 head Celery, leaves intact, coarsely chopped
  • 1 med. Onion, sliced finely
  • 2 peeled shallots, sliced finely
  • 2 cloves garlic, crushed
  • 2 Tablespoons Celery Seed
  • 1 med. Idaho Potato, sliced finely
  • Sweet Butter, 3 ounces
  • Salt and Pepper


Place onion, shallots, garlic, potato, butter, and water in a non-reactive pot. Bring to a simmer and stir occasionally until potatoes are soft. If water evaporates during method, add a bit more to over.

Add celery and celery seed to pot. Add enough water to just cover vegetables. Bring to a boil, stirring so nothing sticks.

When celery is soft but still slightly crunchy, puree as quickly as possible with a food mill, processor or blender. Moving quickly will ensure a bright green color and fresh celery flavor.
Pour pureed soup into a stainless steel bowl and place metal bowl in a larger bowl filled with ice. Chill thoroughly.

Season with salt and pepper to taste. Gradually add buttermilk to taste, to give the soup a dose of acidity but not enough to overpower the celery flavor.

Serve chilled with chopped chives and whole celery leaves.
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