Cutting celery, also known as leaf celery, is a mini form of normal celery. The stronger taste is a great addition to soups, stocks, and salads! Harvest the top 3/4 of the stems. These leaves can also be used to make tea or dried to preserve for future use.  


If using cutting celery for normal celery in a recipe, substitute a few sprigs (stalk and leaf) per stalk of regular celery that the recipe calls for. 


Cream of Celery Leaf and Scallion Soup


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 5 bunches scallions, white and light green parts only, coarsely chopped (approximately 1 cup)
  • 3 cloves garlic, chopped
  • 2 cups chopped cutting celery, leaves and stalks 
  • 1 large Russet potato, peeled and cubed (approximately 2 cups)
  • 4 cups vegetable or chicken broth
  • ½ cup heavy cream
  • salt and freshly ground black pepper, to taste



  1. Heat butter and oil over medium-high heat in a Dutch oven or other soup pot.
  2. Add the scallions, garlic and celery leaves. Reduce heat to medium-low and cook for 6-7 minutes or until vegetables are becoming tender.
  3. Add the potato and chicken broth. Bring to a boil.
  4. Reduce heat to medium and simmer uncovered 15-20 minutes or until potato and other vegetables are very tender.
  5. Remove from heat and add the cream.
  6. Puree with an immersion blender or in batches in a food processor.
  7. Season to taste with salt and black pepper.


Original Recipe by Carol Borchardt