Unlike heavier soups that rely on large quantities of cream, this recipe achieves its velvety
consistency through careful cooking, gentle thickening, and thorough blending. The pine
kernels add natural richness, while celery and onion provide a clean, aromatic base that keeps
the flavor balanced and light.

Often served as an elegant starter, this soup is equally suitable as a light main course. When
finished with whole roasted pine kernels as a garnish, it offers both visual appeal and a
pleasant contrast of textures.

About This Pinekernel and Celery Cream Soup

Pinekernel and celery cream soup is rooted in classic home cooking traditions, where nuts were
sometimes used to enrich soups naturally. Pine kernels, especially when lightly roasted, bring
a deep, buttery flavor that pairs beautifully with the mild freshness of celery.

This recipe begins by gently frying celery, onion, and garlic in butter or nut margarine to
release their aroma and sweetness. A small amount of corn flour or ground rice thickens the
soup, while slow simmering allows the pine kernels to soften and infuse the liquid with their
distinctive taste.

Passing the soup through a very fine sieve at the end is an essential step, ensuring a smooth,
refined texture that defines traditional cream soups. This attention to detail transforms
simple ingredients into a dish suitable for both everyday meals and special occasions.

Why You’ll Love This Recipe

• Delicate, nutty flavor from roasted pine kernels
• Smooth and creamy texture without heavy cream
• Elegant yet simple ingredients
• Perfect as a refined starter or light meal
• Classic preparation with timeless appeal

Ingredients

• 4 oz (about 115 g) milled roasted pine kernels
• 8 outer leaves of celery, finely chopped
• 1 large onion, finely chopped
• A small piece of garlic, about the size of a pea
• 2 oz (about 55 g) butter or nut margarine
• 1 tablespoon corn flour or ground rice
• 1 pint (480 ml) water
• 1 pint (480 ml) milk
• 1 teaspoon Marmite
• Salt to taste
• Freshly ground black pepper to taste

Step-by-Step Instructions

1. Prepare the vegetables:
   Finely chop the celery, onion, and garlic. Keeping the pieces small ensures even cooking and
   a smoother final texture.
2. Fry the base:
   In a large, heavy-bottomed stewpan, melt the butter over low to medium heat. Add the celery,
   onion, and garlic, and fry gently for about 15 minutes, stirring frequently, until softened
   and aromatic without browning.
3. Add the thickener:
   Sprinkle the corn flour or ground rice over the softened vegetables. Stir continuously until
   the mixture is smooth and fully combined.
4. Add liquid and pine kernels:
   Gradually pour in the water while stirring, then add the milled roasted pine kernels. Bring
   the mixture to a gentle simmer.
5. Slow simmer:
   Reduce the heat and allow the soup to simmer gently for about one hour. Stir occasionally to
   prevent sticking and to ensure even cooking.
6. Season and enrich:
   Stir in the Marmite, salt, and pepper to taste. Add the milk and gently bring the soup back to
   the boil, taking care not to let it boil vigorously.
7. Blend and refine:
   Remove the soup from the heat and pass it through a very fine sieve or blend until perfectly
   smooth. This step is key to achieving the classic cream soup texture.

Tips for the Best Result

• Use freshly roasted pine kernels for maximum flavor.
• Cook vegetables gently to avoid bitterness.
• Blend thoroughly or sieve finely for a silky finish.
• Add milk at the end to preserve smoothness.

Serving Suggestions

This pinekernel and celery cream soup is traditionally served hot and garnished with whole
roasted pine kernels. The garnish adds texture and enhances the nutty flavor of the soup. It
pairs well with crusty bread or light toasted rolls for a refined and satisfying meal.

Storage and Reheating

Allow the soup to cool completely before storing it in an airtight container. It can be kept
in the refrigerator for up to three days. Reheat gently over low heat, stirring frequently, and
avoid boiling to maintain its smooth consistency.

Frequently Asked Questions

Can I substitute pine kernels with another nut?

While pine kernels provide a unique flavor, you may substitute them with cashews or almonds.
The taste will differ slightly, but the soup will remain creamy and satisfying.

Is this soup vegetarian?

Yes, this pinekernel and celery cream soup is vegetarian-friendly. Ensure the Marmite used
aligns with your dietary preferences.

Can this soup be frozen?

Freezing is possible, though the texture may change slightly due to the milk. Stir well when
reheating for best results.