Chilled Celery Soup with Prawns

When summer temperatures soar, nothing refreshes quite like a bowl of chilled celery soup. This elegant cold soup combines the clean, subtle flavor of celery with creamy potato, a whisper of cayenne heat, and succulent prawns on top. It's the kind of dish that makes you feel instantly cooler and more sophisticated—perfect for summer entertaining or a light lunch on a hot day.

Unlike hot soups that are designed to warm and comfort, cold soups need to work harder on flavor since chilling dulls taste perception. That's why we add cayenne pepper for a gentle heat that wakes up the palate, and fresh tarragon whose anise notes complement celery beautifully. The result is a soup that's subtle yet interesting, light yet satisfying.

Why Celery Deserves the Spotlight

Celery is often relegated to supporting roles—chopped into mirepoix, added to salads, or served as a snack. But when you let it star, celery reveals a sophisticated flavor profile. Slightly peppery, mildly herbal, with just a hint of bitterness, pureed celery creates a soup that's elegant and understated.

The potato in this recipe serves a crucial function: it adds body and creaminess without heavy cream, keeping the soup light enough to serve cold. The low-fat milk contributes richness while maintaining that refreshing quality you want in a summer soup.

The Importance of Proper Chilling

This soup needs at least 2 hours in the refrigerator, but overnight is even better. Proper chilling does two things: it allows the flavors to meld and deepen, and it ensures the soup is refreshingly cold when served. Lukewarm chilled soup is deeply disappointing—commit to the full chill time.

One common issue with chilled potato-based soups is thickening. The starch in potatoes causes the soup to set up when cold. This is easily solved by stirring in a splash of cold stock or milk before serving to reach your desired consistency.

Selecting and Preparing Celery

Choose celery that feels firm and crisp, with bright green leaves. Avoid stalks that are limp, rubbery, or have brown spots. The inner, pale stalks are sweeter and more tender, while the outer stalks have more fiber but also more flavor. For this soup, use a mix of both.

Trim the bottom and top of the celery, removing any stringy fibers from the outer stalks if they're particularly tough. Since everything gets blended, precision isn't crucial—just chop roughly.

The Leek: Using the Pale Section

Leeks have two distinct parts: the dark green tops and the white to pale green bottom. The recipe calls for only the pale section because it's sweeter and more tender. The dark green parts can be tough and have a stronger, sometimes harsh flavor.

To clean leeks, slice them lengthwise and rinse under running water, fanning the layers to remove any trapped dirt. Leeks grow in sandy soil and can harbor grit between their layers.

Fresh Tarragon: The Secret Ingredient

Tarragon is one of the French fines herbes, and its anise-like flavor has a particular affinity for celery. The herb's sweet, slightly licorice notes elevate this simple soup to something special. If you can't find fresh tarragon, fresh dill or chives make good substitutes, though the flavor profile will shift.

Add half the tarragon during cooking to infuse the soup base, and reserve the rest for garnish. This gives you both cooked depth and fresh brightness.

Prawns: The Perfect Topping

The prawns add protein and turn this soup into a complete light meal. Use already-cooked prawns for convenience—you can find them at most supermarket seafood counters. Chop them roughly so you get a piece in each spoonful.

For a vegetarian version, skip the prawns and top with crispy croutons, a drizzle of good olive oil, or some toasted sunflower seeds for crunch.

Make-Ahead and Storage Tips

This soup is ideal for meal prep and entertaining. The base can be made up to 2 days ahead and refrigerated. In fact, the flavor improves after sitting overnight. Just don't add the prawns until serving—they're best fresh.

If you're serving for a dinner party, prepare the soup the day before, then simply stir, taste for seasoning, and garnish just before serving. It's elegant entertaining made easy.