Celery Velvet Soup with Pine Nuts

Preparation info
  • Makes about

    5 cups

    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

If you love celery, as I do, you’ll love this soup. Be sure to use the leaves from the celery, because the flavor from the leaves is even more intense than the stalks.


  • 2 tablespoons organic dairy-free buttery spread
  • 1 large bunch organic celery, cut into ½-inch slices (leaves included), about


  1. Melt the buttery spread in a heavy 4-quart pot over medium-high heat. Add the celery, garlic, and bay leaf. Sprinkle with a little sea salt and pepper. Stir to coat. Cover and cook fo