Delia Smith Celery Soup​ Recipe​

This Delia Smith inspired celery soup is a proper bowl of comfort: silky, gently creamy, and full of that clean, savoury celery flavour without tasting “green” or sharp. It is an easy, beginner-friendly soup that relies on simple technique (sweating, simmering, blending) rather than fancy ingredients. Expect a smooth, velvety texture with a soft onion sweetness and a light peppery finish. Total time is about 45 minutes, and most of that is hands-off simmering.

What This Celery Soup Tastes Like

This is the kind of celery soup that feels classic and calm: soft onion sweetness, a savoury celery backbone, and a naturally creamy body from a little potato. Blending turns it beautifully smooth, and finishing with milk (and a touch of cream if you want) gives it that velvety texture you expect from a proper British soup. A small squeeze of lemon at the end is optional, but it lifts the flavour and keeps the soup tasting fresh.

Ingredients

For the soup

• 40g unsalted butter
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped (optional)
• 500g celery (about 1 large bunch), trimmed and sliced (save a few leaves for serving if you like)
• 1 medium potato (about 200g), peeled and diced
• 1 bay leaf
• 1 litre vegetable stock (or light chicken stock)

To finish

• 250ml whole milk
• 100ml double cream (optional, for extra richness)
• Salt and freshly ground black pepper, to taste
• 1–2 tsp lemon juice (optional)

To serve (optional)

• Chopped parsley or celery leaves
• Extra black pepper
• Croutons or buttered toast

How to Make Delia Smith Celery Soup Recipe

• Prepare the oven: No oven needed for this soup. Instead, set a large saucepan or casserole on the hob and get your blender (stick blender or jug blender) ready for later.
• Prep your veg: Finely chop the onion, slice the celery, and dice the potato into small pieces so everything cooks at the same speed.
• Start the base: Melt the butter with the olive oil over low-medium heat. Add the onion (and garlic, if using) with a pinch of salt, then cook for 8 to 10 minutes until soft and translucent. Keep the heat gentle so it does not brown.
• Mix in the celery: Stir in the sliced celery and cook for 5 minutes, stirring now and then, until it begins to soften and smell sweet.
• Bake (simmer) the soup: Add the diced potato, bay leaf, and stock. Bring to a gentle simmer, partially cover with a lid, and cook for 18 to 22 minutes until the potato and celery are very tender.
• Cool slightly, then blend: Remove the bay leaf. Let the soup sit off the heat for 5 minutes, then blend until completely smooth. (If using a jug blender, work in batches and do not fill it too high.)
• Assemble and serve: Return the soup to the pan. Stir in the milk and warm gently. Add cream if you want a richer finish, then season with salt and plenty of black pepper. Taste and add a small squeeze of lemon if the flavour needs lifting. Ladle into bowls and top with parsley or celery leaves.

Tips for the Best Result

How do I stop celery soup tasting bitter?

Keep the heat low when cooking the onion and celery. Browning can turn the flavour slightly harsh. Also, taste your celery raw first. If it is strongly bitter, add an extra half onion or finish with a tiny squeeze of lemon to balance it.

How can I make it extra smooth and velvety?

Blend longer than you think you need to, especially if you are using a stick blender. For the smoothest texture, pass the soup through a sieve after blending, then warm gently with the milk.

Why did my soup turn out thin?

Celery can vary in water content. If the soup is thinner than you like, simmer it uncovered for 5 to 10 minutes after blending to reduce, or blend in an extra small cooked potato.

How do I avoid the soup splitting when I add cream?

Take the pan off the heat before stirring in the cream, then warm it gently. Avoid boiling once the dairy is added.

Can I make this soup dairy-free?

Yes. Swap the butter for more olive oil, and finish with an unsweetened oat cream or a small handful of soaked cashews blended into the soup. Season generously to bring out the celery flavour.

Serving Suggestions

• Thick slices of crusty bread with salted butter
• Cheese toasties (cheddar is especially good here)
• A simple green salad with a sharp vinaigrette
• Roast chicken or a baked jacket potato for a more filling meal

Storage

Room temperature

Cool the soup quickly, then do not leave it out for more than 2 hours (or 1 hour in very warm weather). Transfer to the fridge as soon as it is no longer steaming.

Refrigerator

Store in an airtight container for up to 4 days. Reheat gently on the hob, stirring often. If it thickens, add a splash of stock or milk to loosen.

Freezing

Freeze in portions for up to 3 months. For best texture, freeze the soup before adding cream, then stir the cream in after reheating. Defrost overnight in the fridge and reheat until piping hot.

Nutrition

• Calories: 190 kcal
• Carbohydrates: 18 g
• Protein: 5 g
• Fat: 12 g
• Saturated Fat: 7 g
• Sodium: 650 mg

Nutrition values are estimates and will vary depending on the stock and dairy you use.

FAQs

Delia Smith Celery Soup Recipe

Recipe by Milli Rose

0.0 from 0 votes

Course: SoupCuisine: BritishDifficulty: Easy

Servings

4

bowls

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Calories

190

kcal

45

minutes

A smooth, creamy British-style celery soup made with celery, onion, potato, and stock, finished with milk or cream for a velvety texture.

Ingredients

• 40g unsalted butter

• 1 tbsp olive oil

• 1 large onion, finely chopped

• 2 garlic cloves, finely chopped (optional)

• 500g celery (about 1 large bunch), trimmed and sliced

• 1 medium potato (about 200g), peeled and diced

• 1 bay leaf

• 1 litre vegetable stock (or light chicken stock)

• 250ml whole milk

• 100ml double cream (optional, for extra richness)

• Salt and freshly ground black pepper, to taste

• 1–2 tsp lemon juice (optional) and chopped parsley, to serve

Directions

• Melt the butter with the olive oil in a large saucepan over low-medium heat.
• Add the onion (and garlic, if using) with a pinch of salt. Cook for 8–10 minutes until soft but not browned.
• Stir in the sliced celery and cook for 5 minutes to soften slightly.
• Add the diced potato, bay leaf, and stock. Bring to a gentle simmer and cook for 18–22 minutes until everything is very tender.
• Remove the bay leaf. Blend until completely smooth, then return to the pan.
• Stir in the milk (and cream, if using). Warm through gently, season with salt and pepper, and add a squeeze of lemon if you like.
• Serve hot with parsley and a little extra black pepper.

Notes

• Keep the heat low when sweating the onion and celery so the soup stays pale and sweet.
• Blend thoroughly for a truly silky texture, then warm gently to avoid splitting if you add cream.
• For a thinner soup, add a splash more stock after blending.