Gordon Ramsay Celery Soup Recipe
Gordon Ramsay celery soup became my go-to when I craved something warm and comforting. You know those nights when you need to whip up something quick but still want it to impress? I used to toss any old vegetable together and hope for the best. But with Ramsay’s approach, I learned the magic of respecting simple ingredients. This soup, with its fresh celery, rich broth, and silky finish, proves that great flavor doesn’t have to be complicated. Prep is a breeze, and you’ll soon feel like a chef in your own kitchen, wielding flavors that dance in your mouth.
Essential Ingredients for gordon ramsay celery soup
Fresh celery and aromatics
I start with 600 g of crisp celery stalks, washed and sliced into 5 mm pieces. Add one medium onion (about 150 g) and two cloves of garlic, finely minced. Fresh aromatics give a clean, bright base—skip the canned stuff.
Stock choices and flavor boosters
Use 1 L of low-sodium chicken or vegetable stock. I heat the stock to about 80 °C before adding it so it doesn’t cool the pan. Add a bay leaf and 2 tsp chopped thyme for depth.
Cream, butter, and optional dairy-free swaps
For a silky finish, stir in 50 g unsalted butter and 100 ml double cream off the heat. If you’re dairy-free, use 100 ml coconut cream and 50 ml neutral oil instead. A spoonful of almond butter adds body if you skip dairy.
Tools & Equipment for achieving Ramsay-quality celery soup
Must-have pots and pans
Use a heavy-bottomed saucepan or Dutch oven (3 L capacity) so heat spreads evenly. Cheap pans can give you hotspots and scorch the vegetables. Keep a lid handy to steam the soup gently.
Blenders and immersion blenders
A high-speed blender or an immersion stick works best for a smooth texture. Let the soup cool slightly to about 70 °C before blending to protect seals. If using a countertop blender, work in batches so you don’t overfill it.
Thermometers and timing devices
An instant-read thermometer helps hit the right temps—vegetables are tender around 85 °C. I set a timer for each stage: 5 minutes to sweat, 15 minutes to simmer, and a couple of minutes to finish. Good timing makes a big difference.
Prepping produce like a pro
Washing and trimming celery
Rinse celery under cold running water and get between the ribs to remove grit. Trim the base and save the leafy tops for garnish. Dirty celery will cloud the soup, so don’t skip this step.
Chopping with consistent dice
Cut celery into uniform 5 mm pieces so everything cooks at the same rate. Use a sharp chef’s knife and guide with your knuckles. Dull knives bruise vegetables and change the flavor and look.
Mirepoix foundations: onion, carrot, celery ratio
Use a 2:1:1 ratio—200 g onion, 100 g carrot, 100 g celery—for balanced sweetness. Dice the carrot to the same 5 mm size to match the celery. The carrot adds color and a touch of natural sugar.
Step-by-step cooking method for gordon ramsay celery soup
Sweating the vegetables
Heat 30 ml olive oil in your pot over medium heat. Add the mirepoix and sweat without color for about 5 minutes, stirring often. Sweating draws out the vegetables’ natural sugars without browning.
Adding stock and simmering to build flavor
Pour in the warm 1 L stock, add the bay leaf and thyme, and bring to a gentle simmer. Cover and cook for 15 minutes until the celery is fork-tender. Don’t let it boil hard—that will cloud the soup.
Blending, seasoning, and finishing touch
Remove the bay leaf, then blend the soup until silky. Let it cool a little, to around 70 °C, before blending. Season with 1 tsp sea salt and ½ tsp white pepper, taste at serving temperature (about 60–65 °C), then swirl in the butter and cream off the heat.
Variations & Substitutions: customizing your celery soup
Vegan and dairy-free alternatives
Swap butter for 30 ml olive oil and cream for 100 ml oat milk, and add 1 tbsp nutritional yeast for umami. A squeeze of lemon brightens vegan versions. For a picture of the finished dish, see celery soup.
Spice it up: herbs and spices options
Try 1 tsp smoked paprika or a pinch of saffron for a different profile. Finish with chopped parsley, dill, or chives for freshness. A small pinch of red pepper flakes adds a pleasant kick if you want heat.
Bulk it up: proteins and grains
Toast 50 g barley or add shredded chicken for a heartier bowl. Cook grains separately at boiling point for about 20 minutes, then stir them in. Reserve some cooked protein to top each serving for texture contrast.
Serving, storing, and common mistakes
Serving suggestions & garnishes
Serve at about 60 °C in warmed bowls. Top with a chiffonade of celery leaves, croutons, or a drizzle of herb oil. Pair it with crusty sourdough or a grilled cheese for a good contrast.
Storing and reheating safely
Cool the soup to about 20 °C within two hours, then transfer to airtight containers. Refrigerate for up to three days or freeze at –18 °C for about a month. Reheat slowly until it reaches 75 °C before serving.
Troubleshooting: bland or watery soup fixes
If it tastes bland, whisk in 1 tsp white miso or a splash of soy sauce. For thin texture, simmer uncovered for 5 minutes to reduce, or stir in a puree of 50 g cooked potato. Make small adjustments so you don’t overshoot.
Gordon Ramsay Celery Soup
Ingredients
Equipment
Method
- Heat 30 ml olive oil in a heavy-bottomed saucepan over medium heat (around 160 °C surface). Add the mirepoix (celery, onion, garlic) and sweat without color for 5 min, stirring often.
- Pour in the warm 1 L stock and toss in your bay leaf and thyme. Bring to a gentle simmer, maintaining 90 °C. Cover and cook for 15 min until celery is fork-tender.
- Remove the bay leaf, then blend the soup to a silky texture. Season with 1 tsp sea salt and ½ tsp white pepper, tasting at 80 °C. Off-heat, swirl in butter and cream.
Nutrition
Notes
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FAQ – gordon ramsay celery soup
What if my celery soup tastes bland?
If your soup lacks flavor, add a teaspoon of white miso or a splash of soy sauce to give it a boost. Always taste and adjust in small increments—it’s easier to add than to take away!
Can I freeze celery soup?
Absolutely! Cool the soup to 20 °C within two hours and store it in airtight containers. It can be frozen for up to a month. Just remember to reheat it slowly to keep that silky texture!
How do I get the perfect consistency?
To achieve that dreamy texture, blend the soup until silky after simmering. If it turns out too thin, simmer it uncovered for a few minutes to reduce. You can also add a pureed cooked potato for extra thickness.
Conclusion
Once you’ve nailed Gordon Ramsay’s celery soup, the warm aromas and vibrant flavors will fill your kitchen like a cozy hug. The gentle crunch of freshly added celery leaves and creamy finish will have you savoring each spoonful. It’s a triumph of simplicity, transforming everyday ingredients into something truly special. Remember, pouring your heart (and maybe a little butter) into cooking is what elevates it from ordinary to extraordinary. Now it’s your turn — make it bold, make it yours.
