Magical sickness-fixing pureed celery soup

Guest post by Kerby

Celery: not just for Bloody Mary’s! (Photo by: TheDeliciousLifeCC BY 2.0)
The only good thing about getting sick is that my husband always makes me this awesome celery soup. I can make a mean soup from scratch (it’s kind of my thing) but nothing compares to his magical sickness fixing celery soup. It sounds odd, looks kind of gross and has the consistency of applesauce but it tastes amazing.

He was inspired to make it a few years ago while fighting a cold in grad school. It has everything you want in a soup when you feel like crap. It’s pretty easy to make, requires few ingredients, has a flavor you can taste when sick but isn’t overpowering, requires little chewing and feels great on a sore throat. Should I mention that it is also vegetarian, gluten free and fiber-licous! Here is the recipe a la my husband, Chris…

Chris’ Pureed Celery Soup

Prep: Five minutes
Cook: Twenty minutes


  • 1 lb of celery (about two celery hearts)
  • 1 medium sized potato of any kind
  • 2 tbs of butter
  • 1 clove of garlic or 1 tbs of minced garlic
  • 1 medium sized onion of any kind
  • ½ cup of any dry white wine
  • 1 qt of vegetable stock
  • Salt and pepper to taste (best with celery salt and white pepper)

Cut the celery into 1 inch-ish pieces, leaves and all. Peel and chop the onion. Peel and cut the potato into about the same sized pieces as the celery. Peel and chop garlic if you use fresh garlic.

Cooking Process:
In a soup pot melt the butter over medium heat. Then add onions and garlic, bring to a simmer until the onions are clear-ish. Add the celery and stir for a few minutes. Add the wine once the vegetables seem thoroughly mixed and turn heat to medium high to cook off the alcohol. Let the wine reach a boil so that it reduces a bit.

Once boiling, add in the vegetable stock and potato, allow that to reach a boil too. Then cover the pot and lower to heat to simmer for about 15 minutes.

After 15 minutes, remove from heat and puree the entire thing in a food processor or blender. Be very CAREFUL because it is HOT. Once blended to the consistency of applesauce pour back into the pot and bring it to a simmer. Add in salt and pepper and it’s ready to serve!

Makes about five generous servings. The soup does reheat well and can be frozen in small servings for sick days.

Comments on Magical sickness-fixing pureed celery soup

      • Yes, I know how to do that.
        Recipes usually come in metric; Googling actually doesn’t help me.
        Does this mean the usual / standard / metric cooking equivalent to the US quart (liquid) in cooking is 1L?

          • I think Dootsie meant a splash less ( assuming you’re using liters ).

            Or you could do what I would do : use the whole liter and accept that your soup will have about 54 ml more stock than the recipe calls for. ( For those of you playing along that’s about a 1/4 cup. )

  1. I make a similar soup, with split peas added. It’ll cure what ails ya. I need to try the wine reduction step; that sounds like next-level shizz.

  2. Mmmmm, soup. My change would be chicken stock, since I usually keep some in the freezer, but that sounds perfect for sick days.

  3. I had a bunch of celery leftover from red beans and rice the other night, so I decided to make a half-batch of this soup. IT IS SO GOOD!

  4. This sounds delicious! ^^ Next time I see celery on a mad sale I will try it.
    Also… pictures of adorable corgi mix Noah plz? >.> <.< He just sounds like cuteness.

  5. My husband and his family swear by “Daddy’s Magic Soup”. Basically Chicken noodle soup, add milk, not water, take a can of biscuit dough and cut them up like dumplings and drop them in. Cook it until the dumpling dough is cooked through. Serve it HOT – that’s the key. I’m told that the heat gets you sweating which helps when you’re sick. Maybe an old wives tale, maybe not, but it is MAGIC. 🙂 Also nice to have someone else make it for you. No it’s not gluten free, vegetarian, etc. But still. Tis tasty.

  6. Good timing. My husband is sick and I have a ton of celery. Think I’ll make this tomorrow. Thanks.

  7. I would like to make this but am confused about the celery. Are we to use the stalks as well or just the inner part (the lighter, more tender part/common base/heart) of two sets? I don’t have a scale so am unsure what the equivalent of a pound would be.

    Thank you.

    • You can use the entire celery actually. Sometimes Chris purees the leaves in too. Just cut off anything yucky and use it all.

      A pound of celery would be about 2 hearts of celery or 2 bunches if you buy from a farm fresh stand. If you use less, you can always throw in some carrots or turnips too.

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