Nickel Allergy Friendly Gluten Free Cream of Celery Soup
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 6 stalks celery, sliced (about 3 cups), plus 2 tbsp celery leaves for garnish (optional)
- 3 cloves garlic, minced
- ½ tsp dried thyme
- ¼ tsp celery seed
Ingredient noteSeeds are relatively high in nickel, so a low nickel diet restricts them, but the trace of celery seed used for seasoning here is likely fine. If you prefer to always avoid celery seed, please tap it and change its rating to Red.
- 4 cups chicken broth
- 1 medium yukon gold potato, peeled and diced (about 1 cup)
- 2 tbsp cornstarch
- 3 tbsp cold water
- ¾ cup heavy cream
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For serving
- 2 tbsp celery leaves, roughly torn (optional)
Instructions
- 1
Melt the butter in a large saucepan or Dutch oven over medium heat until foamy. Add the onion and sliced celery and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.
- 2
Add the garlic, dried thyme, and celery seed and cook, stirring constantly, until fragrant, about 1 minute.
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