This smooth, savoury-sweet pea and celery soup has a delicious flavour. Complemented by creamy goats cheese, its bound to become a favourite!
I have an odd relationship with celery. I’ve nothing against it, but then, I’m not that fond of it either. Ambivalent, you might say.
My Mum was always quite partial to celery, and used it a lot in her cooking, so there was always some in the fridge when I was growing up. I, on the other hand, rarely buy it.
Veg box surprises
Here in East Anglia, much is made of Fenland Celery. It has heritage! A proud history! An unsurpassed flavour! And it does appear from time to time in our veg box during its short winter season.
I do enjoy getting a weekly veg box packed with delicious local organic vegetables. Celery is in there occasionally throughout the year – winter Fenland celery and regular celery the rest of the time.
However whenever celery does arrive in my veg box, I never really know what to do with it. A stick or two gets chopped finely and used up in a sauce here and there, but that’s usually about it. Well, this time I was determined to use it!
Delicious celery soup
I decided to use the celery in a delightfully Summery soup, by combining it with peas to give a smooth, green bowl of loveliness.
DH was away on a business trip, which made things easier. He doesn’t like celery, and he doesn’t like soup, so this celery soup would have gone down like a lead balloon if I’d served it to him. As it was, I could cook it up for myself and my daughter Kipper with impunity.
Pea and celery soup ingredients
This fabulous soup was made with just a few fresh ingredients. To make a potful yourself, all you will need is:
- celery – of course!
- peas – you can use fresh peas or frozen, both work just fine
- potato
- onion
- vegetable stock
- vegetable oil – plus a little olive oil for drizzling
- soft and creamy goats cheese
Green and delicious
Sadly, the pea and celery soup didn’t come out quite as green as I’d hoped, but it was very tasty. There was a definite flavour of celery, which you’d expect, but the peas added some sweetness and the potato gave a lovely smoothness to the texture.
The dollop of goats cheese was a last minute addition, but it added a delicious creamy tang that really made the dish, especially with a drizzle of olive oil and plenty of freshly ground pepper.
When to eat pea and celery soup with goats cheese
Kipper and I had our soup with some toasted pitta bread and called it dinner! It’s certainly substantial enough to make a lovely light lunch or supper when served that way.
Alternatively, you can serve slightly smaller portions without the bread and it would be a delightful starter.
The recipe makes 2-3 meal sized servings, or around 4 starter-size servings.
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Celery and pea soup with goats cheese
Ingredients
- 3 medium onions
- 5 sticks celery
- 1 medium-large potato (approx. 125g)
- 3 tablespoon olive oil
- 500 ml vegetable stock
- 150 g fresh or frozen peas
- 3-4 tablespoon creamy goats cheese
- Drizzle of olive oil to serve
Instructions
- Peel and dice the onions. Scrub and slice the celery. Peel and chop the potato.
- Heat the olive oil in a large saucepan, and saute the onion, celery and potato over a medium heat for around 10 minutes, until the vegetables are softened and starting to brown.
- Add the stock, and simmer for 20 minutes.
- Add the peas to the soup, bring back to the boil and simmer for a further 2-3 minutes.
- Use a blender to puree the soup until very smooth. Return to the pan and warm through.
- Serve, topped with a dollop of goats cheese and a drizzle of olive oil.
Nutrition
More delicious soup recipes
If you want more tasty soups, why not try one of these:
Blaeberries
Excellent stuff.
I particularly enjoyed saluting the vegetables… They definitely deserve respect! 😄
That aside, great recipe 👍🏻
Helen
LOL! Oops, autocorrect fail… I’ve updated the spelling, thanks 🙂
Glad you enjoyed the soup!
Shadi Hasanzadenemati
So delicious! Thank you for this amazing recipe!
Helen
Thanks Shadi! Glad you enjoyed it.
Kate
Such a gorgeous soup. I so often have celery left in the fridge at the end of the week – and there are always peas in the freezer. Delicious and a lovely colour too!
Helen
Thanks Kate. Yes, it’s a great way to use up bits of celery. I always have peas ‘on standby’ too!
Claudia Lamascolo
This is so easy to make and really taste gourmet like something we’d be served in a a 5 star high-end restaurant!
Helen
Thanks Claudia! I’m so happy you enjoyed it so much.
Biana
Yum! What a great soup. I especially like that you add goat cheese, one of my favorite ingredients.
Helen
Thanks Biana. We’re big fans of goats cheese too 🙂
Michelle
This soup is so delicious and comforting, especially on a rainy day! Love the addition of creamy goat cheese to it.
Helen
Thanks Michelle – so glad you enjoyed it!
Bintu @ Recipes From A Pantry
This soup is exactly what I need with the weather we are currently having.
FFF
Thanks Bintu
HedgeComber
Celery stuffing?! Wow! Perhaps the cooks husband was a celery grower so she had to constantly buy the stuff in from him 🙂
I never really liked the stuff either, until I started dunking it in hummus – YUM! And another really tasty way to eat it is with peanut butter spread down the centre. No, seriously, it tastes great!
Janie x
FFF
Peanut butter?!? BLEEEEUURGH!!