Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Creamy Celery Soup 3.4 (261) 9 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 11, 2017 Rate Print Share Prep Time: 30 mins Total Time: 55 mins Servings: 4 This simple, satiny soup is rich and delicious. Ingredients 2 tablespoons butter 1 ½ pounds (12 to 15 large stalks) celery, sliced ½ inch thick crosswise (about 6 cups), leaves reserved for garnish 1 medium onion, coarsely chopped 1 baking potato, (8 to 10 ounces), peeled and cut in ½ inch cubes Coarse salt 1 to 2 tablespoons fresh lemon juice Directions Heat butter in a large (4-quart) saucepan over medium heat. Add celery, onion, and potato; season with salt. Cook, stirring occasionally, until vegetables begin to soften, 8 to 10 minutes. Add 6 cups water to saucepan; bring to a boil. Reduce heat to medium, and simmer until vegetables are very tender, about 20 minutes. Working in batches, puree soup until smooth. (To prevent splattering, fill blender only halfway, and allow the heat to escape: Remove cap from hole in lid; cover lid with a dish towel, holding down firmly while blending.) Return soup to pan; stir in lemon juice, and season with salt. Serve, garnished with celery leaves. Originally appeared: Everyday Food, March 2006 Rate It Print