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    Velvety Celery Soup with Walnut-Raisin Gremolata

    clock-icon43 minutes
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    Pixicook editorial team

    A creamy and smooth celery soup topped with a crunchy and flavorful walnut-raisin gremolata.

    Ingredients for Velvety Celery Soup with Walnut-Raisin Gremolata

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Celery, cut into 1-inch pieces, with leafy tops chopped and reserved

    0 oz

    Substitute chevron-down

    Small Onion, diced

    each

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Vegetable Stock

    cups

    Substitute chevron-down

    Walnuts, roughly chopped lightly toasted

    cups

    Substitute chevron-down

    Raisins, plumped in warm water for 15 minutes and drained

    cups

    Substitute chevron-down

    Celery Seed

    teaspoons

    Substitute chevron-down

    Extra Virgin Olive Oil

    to drizzle

    Substitute chevron-down

    Heavy Cream

    cups

    Substitute chevron-down

    How to Make Velvety Celery Soup with Walnut-Raisin Gremolata

    1. Cook Celery and Onion

    Begin by melting the butter in a large pot over medium heat. Add the chopped celery and diced onion, seasoning with a generous pinch of kosher salt and freshly ground black pepper. Cook the vegetables gently for about 8 minutes, stirring occasionally.

    2. Simmer Soup

    Next, pour in the vegetable stock or water and bring the mixture to a gentle simmer. Let it cook for about 30 minutes, or until the celery is very tender.

    3. Blend Soup

    Once the celery is tender, let the soup cool slightly before transferring it to a blender. Blend the mixture until it is completely smooth and no chunks remain.

    4. Prepare Gremolata

    While the soup is cooling, prepare the walnut-raisin gremolata. In a small bowl, combine the reserved celery leaves, toasted walnuts, plumped raisins, and celery seed. Drizzle with a bit of extra-virgin olive oil and mix well.

    5. Add Cream

    Return the blended soup to the pot and stir in the heavy cream. Bring the soup back to a low simmer for about 5 minutes.

    6. Serve

    Finally, ladle the soup into bowls and generously top each serving with the walnut-raisin gremolata. Serve immediately.


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