Cool Celery Soup

  • Created By
    Eleanor Logan
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A word from the cook
Serve open face tomato sandwiches top with a fabulous Greek feta cheese…’s a winner! I promise….remember to eat well and savor the flavor of life! Peace

2 medium bunches of celery, trimmed, cut into 1/2 inch pieces; keep the leaves
2 cups buttermilk
a bunch of scallions cut into 1 inch pieces
kosher salt and black pepper to taste
1 cup ice water


Puree half of the celery pieces and leaves into the blender (use a “strong” blender. I am thinking vita mix) and 1 cup of buttermilk. Add almost half the  scallions, salt and pepper, and puree. Scrape the mixture into a large bowl. Repeat with remaining veggies, buttermilk and seasoning. Stir ice water in and refrigerate for 2 hours up to 4 days. Top each serving with pepper and celery salt. A great addition to top soup with is cold chopped shrimp or shredded cold chicken!

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