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Cream of Celery and Lettuce Soup

This is a great way to use up a good quantity of celery and the outer leaves and thick ribs of your romaine lettuce. You can leave the lettuce out, or substitute with more celery, chopped carrots or other mild flavored spring veggie.


1 sweet onion, diced

1 tablespoon olive oil

1 large potato, diced

2-3 cups diced celery

1 teaspoon dry thyme

1 bay leaf

½ teaspoon ground coriander

Pinch of ground nutmeg

4 loosely packed cups romaine lettuce leaves and ribs, chopped

1 quart chicken or veggie broth

¼-1/2 cup heavy cream or sour cream

Salt and pepper to taste

Celery leaves to garnish


Heat oil in a large soup pot over medium high heat, add onion and saute until translucent and beginning to brown slightly. Add potatoes, celery and herbs and spices. Stir and cook an additional minute or two before adding broth. Bring to a low simmer and cook about 20 minutes. Add lettuce and continue cooking until lettuce is wilted down, another 5 minutes. Remove from heat and stir in cream or sour cream and season to taste with salt and pepper. You can puree or leave chunky, as desired.

Submitted by Sara Jones, Tucson CSA