Velvet Celery Soup - Bruno Albouze
Bruno Albouze Celery Velouté

Velvet Celery Soup

Yields8 ServingsPrep Time35 minsCook Time50 minsTotal Time1 hr 25 minsDifficultyBeginnerRating


 1200 g Celery stalk, washed
 200 g Leek, split & washed
 10 g Garlic cloves (3), chopped
 200 g Uncured bacon
 15 g Olive oil, or butter
 900 g Chicken, or veggie stock



Celery is a plant belonging to the parsley family that is a common vegetable grown primarily for the pale green stalks. Celery is basically available in three different varieties which include the celery root and the stalk (rib). Celery soup can be made using ribs or roots; both offer excellent and healthy soups. The bacon is a great addition to this soup.


Bring stock to a boil and throw in celery scraps, leek (green part), a bay leaf and a couple of thyme sprigs. Meanwhile, in a large skillet, cook bacon with butter until it turns brown. Save some bacon for garnishing. Add leek (White part), garlic and cook for an additional about 5 minutes. Add the chopped celery and cook for 10 minutes. Add stock 3.6 cups/900ml and bring to a boil; cook for 30 minutes on low heat. Blend in a powerful mixer, add 3 tablespoons/45g butter or olive oil. Pass soup through a fine sieve to remove fibers. Season with salt and pepper to taste. Blend for a few seconds right before serving. Garnish with olive oil dots, bacon, croutons, chopped hard boiled eggs, cheese, celery leaves, chives etc... Enjoy!

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