Bat Wings Soup Recipe: Crispy Celery Crowns on Silky Herb Velouté

This bat wing soup recipe transforms humble celery into crispy, golden crowns that float atop a velvety herb-infused velouté—where delicate textures meet rich, aromatic depth.

The secret lies in a two-stage cooking process where celery transforms from crunchy vegetable to delicate, crisp-edged "wings" while the broth develops layers of savory complexity through careful reduction and herb infusion.

What sets this soup apart is the balance of techniques: celery crowns are first blanched to soften their cores before being flash-fried until golden, creating that signature crispy texture without sacrificing tenderness.

Meanwhile, the velouté builds its silky foundation through proper roux development and precise timing, ensuring a smooth yet flavorful base that complements rather than overwhelms the celery's natural sweetness.

The result is a soup that delivers restaurant-quality presentation with home-cook simplicity—each spoonful offers the satisfying contrast of crispy crowns against the velvety broth, while fresh herbs and a touch of citrus brighten the final composition.

This is the kind of dish that elevates everyday ingredients into something extraordinary, perfect for impressing guests or treating yourself to a sophisticated yet approachable meal.

Ready in under 45 minutes, this recipe requires just 8 key ingredients and delivers a dish that's both visually stunning and deeply satisfying. The velouté's silky texture pairs perfectly with the celery's crispy edges, creating a harmonious balance that makes every bite memorable. Let's create this showstopping soup together.

Ingredients for bat wing soup

Eight essential ingredients transform simple celery into restaurant-worthy crispy crowns floating in velvety herb-infused velouté.

The celery stalks are the foundation—look for thick, organic stalks at Whole Foods or your local farmers' market for maximum crispness. The butter and flour create the signature crispy coating, so use European-style butter (like Plugrá) for higher smoke point and better texture. Fresh thyme and tarragon elevate the velouté, but if tarragon is unavailable, basil or parsley work well as substitutes. For the chicken stock, homemade or high-quality store-bought makes all the difference—avoid low-sodium versions unless you adjust seasoning later.

No fresh thyme? Dried thyme at one-third the amount will work, but fresh is ideal for that bright aroma. Tarragon can be tricky to find, but any fresh herb with a similar anise-like flavor (like basil) will suffice. For the celery crowns, if your stalks are particularly thin, use two stalks per serving to ensure enough crispy edges. The kosher salt is crucial—it enhances the celery's natural sweetness while balancing the velouté's richness. If you're making this ahead, prep the celery crowns first and store them separately until ready to fry.

The celery crowns should be fried immediately after coating for maximum crispiness. Store any leftover velouté in an airtight container in the fridge for up to 3 days, though it's best enjoyed fresh. The fried celery crowns lose crispiness quickly, so fry only what you need for each serving and keep warm in a 200°F oven until ready to serve. For a make-ahead option, blanch and store the celery crowns in ice water for up to 24 hours before frying.

Step-by-step instructions for crispy celery crowns on silky herb velouté

Transform humble celery into elegant, crispy crowns floating on a delicate herb-infused velouté.

Trim the bottoms of the 4 whole large celery stalks to create flat surfaces. Using a sharp chef's knife, carefully slice off the leafy tops and set aside for garnish. Cut each stalk lengthwise into quarters, then make a horizontal slice about 1 inch from the base to create a flat, stable crown shape.

Peel the outer stringy layer from each quarter using a vegetable peeler, then slice each quarter into ½-inch thick rounds. The rounds should be uniform in thickness to ensure even cooking. Arrange the celery rounds on a parchment-lined baking sheet and lightly brush each side with a thin layer of the 4 tablespoons unsalted butter using a pastry brush.

Sprinkle the celery rounds generously with the 1 teaspoon diamond crystal kosher salt, focusing on the cut sides. This salting enhances flavor and promotes crispiness. Let the prepared celery crowns sit at room temperature for 15 minutes before frying to ensure even cooking.

Heat a large skillet over medium-high heat until a deep-fry thermometer reads 350°F. Add enough neutral oil (like vegetable or canola) to reach a depth of about ½ inch. The oil should be hot enough that when you drop in a celery crown, it sizzles immediately and rises to the surface.

Working in batches to avoid crowding, carefully place the celery crowns in the hot oil using tongs. Fry for 2 to 3 minutes per side, or until they turn a rich golden brown color and develop a crispy exterior. You'll know they're done when they release easily from the tongs and have a satisfying crunch.

Remove the fried celery crowns from the oil and transfer them to a paper towel-lined plate to drain excess oil. Keep them warm in a 200°F oven while you prepare the velouté. The crowns will continue to crisp up slightly as they rest, so don't overcook them.

In a large saucepan, melt the remaining 2 tablespoons unsalted butter over medium heat. Once melted, whisk in the ¼ cup all-purpose flour to create a roux. Cook the roux for 2 to 3 minutes, stirring constantly, until it turns a light golden color and smells nutty. This ensures proper flavor development and prevents a raw flour taste in the final soup.

Gradually whisk in the 4 cups chicken stock, adding it slowly to prevent lumps from forming. Bring the mixture to a gentle simmer, then reduce the heat to low. Stir in the ¼ cup fresh thyme leaves and ⅛ cup fresh tarragon leaves, along with the 1 tablespoon fresh lemon juice. Let the velouté simmer gently for 10 to 12 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.

Season the velouté with the remaining ½ teaspoon diamond crystal kosher salt and adjust the seasoning to taste. The acidity from the lemon juice should brighten the flavors, while the herbs add an aromatic depth. Keep the velouté warm over low heat while you prepare to assemble the final dish.

Return the fried celery crowns to the skillet and gently warm them through for about 1 minute. This step ensures they maintain their crispiness while absorbing the velouté's flavors. Ladle the warm herb velouté into serving bowls, then carefully place 4 to 6 celery crowns in each bowl, arranging them artfully on top.

Garnish each serving with a sprinkle of the reserved celery leaves and an additional pinch of diamond crystal kosher salt. The contrast between the crispy celery crowns and the silky velouté creates a perfect balance of textures and flavors. Serve immediately while the celery crowns are at their crispest and the velouté is still warm.

This dish delivers the promised crispy texture through precise frying technique and proper preparation. The velouté's delicate herb profile complements the celery's natural sweetness, creating a sophisticated yet approachable soup that highlights seasonal ingredients.

Essential equipment for this recipe

Deep-Fry Thermometer

This is my most essential tool for perfect celery crowns—no guessing games here! A ThermoWorks Thermapen gives you precise 350°F readings instantly, ensuring your oil is hot enough for that signature golden crunch.

I’ve tried cheaper models, but they lack accuracy and can ruin your crispiness. Trust me, $40 is worth it for restaurant-quality results. 🌡️

Heavy-Bottomed Saucepan

For the velouté, a 5-quart stainless steel saucepan (like All-Clad) is non-negotiable. It distributes heat evenly, preventing scorching while developing that nutty roux flavor. Avoid nonstick pans—they can’t handle the heat needed for proper roux development.

I’ve used my All-Clad for years, and it’s still my go-to for veloutés and sauces alike.

Parchment-Lined Baking Sheet

Line a half-sheet pan with parchment to prep your celery crowns before frying. This prevents sticking and makes cleanup a breeze. I like unbleached parchment from If You Care—it’s sturdy enough to handle wet ingredients without tearing.

Pro tip: Poke a few holes in the parchment with a fork to let excess moisture escape while the celery rests.

Fine-Mesh Strainer

After simmering the velouté, strain out the herb stems with a fine-mesh sieve (like OXO Good Grips) to achieve that silky, strainer-free texture. Larger holes let bits slip through, ruining the velouté’s elegance.

I strain mine twice for extra smoothness—once after simmering, and again before serving. It’s worth the 10 extra seconds of effort.

Tongs for Frying

Use heat-resistant silicone or stainless steel tongs (like OXO Good Grips) to handle the celery crowns in hot oil. They grip securely without crushing the delicate rounds.

I’ve had too many close calls with flimsy tongs—always prioritize sturdy tools when frying. Keep a bowl of ice water nearby to cool any accidental splashes.

Pastry Brush

A silicon pastry brush (like Westbloc) is perfect for coating celery crowns with butter before frying. It distributes the butter evenly, ensuring every piece gets that crispy, golden finish.

Avoid regular brushes—they shed bristles into your oil. I keep one dedicated solely to frying to avoid cross-contamination with other dishes.

Frequently asked questions