Using Leftover Celery for Soup

Using Leftover Celery for Soup

Leftover Celery Soup

Leftover Celery Soup Inspired by Brad Leone from Bon Appetit

  Skeptical about celery soup, well just give me a chance here. Ever bought celery stalk and only used one rib for a recipe that called for celery and never touched the stalk ever again? I hate throwing away ingredients that are sitting in my refrigerator for days when they could be useful another week when I am cooking another recipe. Continuously looking for celery recipes none caught my attention because I am very picky when it comes to celery because of its distinct flavor. One thing I do know is celery is a delicious part of mirepoix to create delicious flavors in soup, stock, or roux; which I cook a lot in Southern Louisiana cuisine, where you can also find when I cook How to make Crawfish Shrimp Étouffée Pie. So when I found Brad Leone’s recipe on I was all for it and tweaked it a little with a little heat, or a lot!


  • 1 celery stalk head, chopped 
  • 2 to 3 medium potato, yukon or russet, cut into 1/4 pieces
  • 1/2 yellow onion, chopped
  • 1/2 stick unsalted butter
  • Himalayan salt, measurement to your liking
  • 3 cups of chicken stock
  • 2 pinches of dill
  • 1 tsp of cayenne pepper
  • 1 tsp of garlic powder


  1. Melt butter in medium saucepan over low heat. Throw in celery, potato, and onion for about 8 minutes. Once celery and onion becomes tender, add broth. Bring broth to a boil, therefore the potato becomes tender.
  2. Because you do not want to overcook the potatoes turn the stove off. Pour soup into a blender adding cayenne pepper, dill, and garlic powder and puree. Now that the soup is blending pour back into saucepan and let all of the seasonings marinate and cook thoroughly.


I was completely amazed by this easy recipe and how much flavor there is in such a simple soup. Whether it be for a cold winter night or to get rid of that celery stalk stuck in your fridge, I hope you enjoy this recipe as much as I did.

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