Grana Padano and Celery Soup

Name: Grana Padano and Celery Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Grana Padano PDO cheese (Reserve over 20 months) to grate 3.5 oz; Potato starch 1 ¼ tbsp; Whole milk at room temperature 1 ¼ cup; Extra virgin olive oil 1 ½ tbsp; Vegetable broth &frac18; cup; Celery only the leaves to taste; Extra virgin olive oil to taste; Croutons to taste

it br es fr de

299

Calories per serving

Energy Kcal 299
Carbohydrates g 34
of which sugars g 5
Protein g 13.1
Fats g 16.7
of which saturated fat g 6.89
Fiber g 1.2
Cholesterol mg 35
Sodium mg 897

Difficulty: Easy
Prep time: 15 min
Cook time: 15 min
Serving: 4

PRESENTATION

Grana Padano and celery soup—really comforting—brings that laid-back Northern Italian vibe right to your table. And listen, when you're craving something cozy but kinda fancy, this hits the spot. Grana Padano soup is all about that creamy cheese and the fresh, crisp snap from chopped celery leaves. Folks in the Po Valley really, really know how well this classic cheese gives a smooth, velvety base, while celery keeps it light. And you know what? You get a rich texture and a hint of crisp flavor in every bite. Not your average cheese soup, for sure. It’s the kind that shows up at dinner parties—super tasty—with crunchy toasted bread on the side. There’s a reason grana padano recipes like this last so long in Northern Italy: they’re easy to love, awesome to share, and feel a bit special. Plus, a glass of dry white wine? Perfect.

And look, all across northern towns, you’ll see this celery soup recipe with little twists—like adding herbs or a splash of local wine. But here’s the thing, the main draw is always that smooth, melted cheese and the fresh bite of celery. For those who love melted cheese dishes like fondue, this grana padano and celery soup is way, way better with an Italian touch. Serving it warm, with little golden croutons, brings out the moist and tender feeling in every spoonful. It’s the type of food that's great for both a simple lunch or a fancier dinner. So... Yeah, it's one of those Italian cheese soup options that just nails it.

People in the Po Valley take serious pride in these traditional Italian soups. And once you try it, you’ll see why. It's the mix of sweet dairy and crisp veggies that feels like a treat, without getting too heavy or over the top. I gotta say, it is really something special.

INGREDIENTS

299

Calories per serving

Grana Padano PDO cheese 3.5 oz (100 g) - (Reserve over 20 months) to grate

Potato starch 1 ¼ tbsp (10 g)

Whole milk 1 ¼ cup (280 g) - at room temperature

Extra virgin olive oil 1 ½ tbsp (20 g)

Vegetable broth ⅛ cup (30 g)

for the celery leaves: Celery to taste - only the leaves; Extra virgin olive oil to taste

for serving: Croutons to taste

Preparation

How to prepare Grana Padano and Celery Soup

To prepare the Grana Padano and celery soup, first make the Vegetable broth 1. Then place the celery leaves on a baking sheet lined with parchment paper, brush them with olive oil 2 3.

Cover with a sheet of parchment paper 4 and place another baking sheet of the same size on top 5. Bake the celery leaves in a preheated static oven at 482°F for 4 minutes. After this time, remove the baking sheet from the oven 6.

Remove the parchment paper 7 and let cool. Meanwhile, prepare the soup: in a saucepan, pour the olive oil 8 and the cornstarch 9. Stir and cook over low heat for 2/3 minutes to form the roux.

Pour in the milk 10 and the vegetable broth 11 and mix with a whisk. Cook for about 5 minutes then add the grated Grana Padano PDO cheese 12.

Continue to stir with the whisk until completely melted. Continue cooking over low heat until the sauce has slightly thickened 13. Once ready, pour the soup onto the plate 14, garnish with the crispy celery leaves, and drizzle with raw olive oil 15.

Season with pepper to taste 15 and add a handful of croutons 17. The Grana Padano and celery soup is ready to be served 18.

Storage

Consume the Grana Padano and celery soup immediately. It is not recommended to store it in the refrigerator or freezer.

Tip

When preparing the broth, don't forget to use the leftover celery stalks. To make this recipe, only a small amount of broth is needed, and any leftover can be frozen and used for flavorful risottos!

For the translation of some texts, artificial intelligence tools may have been used.