CELERY SOUP
Steps:
- Combine 1 chopped head of celery, 1 chopped large waxy potato, 1 chopped medium onion, and 1 stick unsalted butter in a medium saucepan over medium heat; season with salt.
- Cook, stirring, until onion is tender, 8-10 minutes.
- Add 3 cups low sodium chicken broth; simmer until potatoes are tender, 8-10 minutes. Purée in a blender with 1/4 cup fresh dill; strain. Stir in 1/2 cup heavy cream. Serve soup topped with celery leaves, olive oil, and flaky sea salt.
CREAMY CELERY SOUP
This simple, satiny soup is rich and delicious.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 55m
Number Of Ingredients 6
Steps:
- Heat butter in a large (4-quart) saucepan over medium heat. Add celery, onion, and potato; season with salt. Cook, stirring occasionally, until vegetables begin to soften, 8 to 10 minutes.
- Add 6 cups water to saucepan; bring to a boil. Reduce heat to medium, and simmer until vegetables are very tender, about 20 minutes.
- Working in batches, puree soup until smooth. (To prevent splattering, fill blender only halfway, and allow the heat to escape: Remove cap from hole in lid; cover lid with a dish towel, holding down firmly while blending.) Return soup to pan; stir in lemon juice, and season with salt. Serve, garnished with celery leaves.
Nutrition Facts : Calories 137 g, Fat 6 g, Fiber 3 g, Protein 2 g
CELERY SOUP
Cook up a batch of fresh, low-calorie celery soup for a healthy and filling veggie lunch or supper. Serve with chunks of crusty bread
Provided by Elena Silcock
Categories Lunch, Soup, Supper
Time 55m
Number Of Ingredients 7
Steps:
- Heat the oil in a large saucepan over a medium heat, tip in the celery, garlic and potatoes and coat in the oil. Add a splash of water and a big pinch of salt and cook, stirring regularly for 15 mins, adding a little more water if the veg begins to stick.
- Pour in the vegetable stock and bring to the boil, then turn the heat down and simmer for 20 mins further, until the potatoes are falling apart and the celery is soft. Use a stick blender to purée the soup, then pour in the milk and blitz again. Season to taste. Serve with crusty bread.
Nutrition Facts : Calories 163 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium
CHILLED CREAM OF CELERY ROOT SOUP
Make and share this Chilled Cream Of Celery Root Soup recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 27m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel the celery root and dice into 1/2-inch cubes.
- Place it in a steamer and steam over boiling water for 10 minutes, or until tender enough to be easily mashed.
- Remove celery root from steamer and reserve one cup of liquid.
- Put one-third of the celery root and the reserved liquid in a blender.
- Blend until smooth, alternately adding the remaining celery root along with the buttermilk, salt and white pepper.
- Blend until smooth.
- Pour into a bowl and add the chopped chives.
- Mix thoroughly.
- Chill before serving.
- Serve in chilled soup bowls or mugs.
Nutrition Facts : Calories 38.6, Fat 0.8, SaturatedFat 0.5, Cholesterol 3.7, Sodium 242, Carbohydrate 4.7, Fiber 0.2, Sugar 4.5, Protein 3.2
CHILLED BEET & CELERY SOUP
My mother served this for a Thanksgiving lunch. I admit, I was a little dubious about it at first, since beets have never been my favourite vegetable. (Once upon a time they were my absolutely least-liked food, but I've seen at least a glimmer of the light.) Anyway, this soup was delicious! Just wonderful! I made sure to get the recipe from her before heading home. (She adapted the recipe from Gourmet Magazine.)Note: the celery can be replaced with peeled, chopped celery root.
Provided by Jenny Sanders
Categories Vegetable
Time 7h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel the beets and cut them into 1" chunks.
- Yes, raw.
- Peel and dice the onion, and chop the celery.
- In a heavy-bottomed soup pot, cook the onion and celery in the olive oil, with the sugar and a little salt and pepper.
- When soft, add the beets, vinegar and broth, and simmer, covered, until they are tender- about 40 minutes.
- Puree the soup, and chill 6 hours to overnight.
- Adjust the seasoning of the soup by adding a little more salt and pepper, if needed, and lemon juice to taste.
- Serve with a dollop of yogurt, and a sprinkling of minced chives.
Nutrition Facts : Calories 209.6, Fat 8.9, SaturatedFat 1.8, Cholesterol 2.6, Sodium 237.2, Carbohydrate 27.7, Fiber 4.9, Sugar 19.6, Protein 8
CELERIAC VICHYSSOISE (CHILLED CELERY SOUP)
Celery soup is uniquely delicious, and this celeriac-based version of classic vichyssoise is no exception. Time doesn't include cooling and chilling.
Provided by English_Rose
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a saucepan over a low heat, add the onions, thyme, bay leaf and garlic and cook slowly for 2-3 minutes, until soft but not brown.
- Add the potatoes, celeriac and lemon juice to the pan and stir to combine. Season with salt and pepper. Add the stock and bring to the boil, then reduce the heat and simmer for 30 minutes.
- Fill a food processor half full with the soup ingredients and puree until smooth. Pass through a fine sieve into a saucepan. Repeat until all of the soup has been processed.
- Pour the soup into a large serving bowl and season to taste. Leave to cool, then chill in the refrigerator for at least 1 hour.
- Stir in the double cream just before serving, and garnish with chives or celery leaves.
- For Vegetarian do not use the Chicken broth.
Nutrition Facts : Calories 363.2, Fat 24.9, SaturatedFat 12.6, Cholesterol 72.1, Sodium 300.5, Carbohydrate 29.3, Fiber 3.7, Sugar 6, Protein 7.3
CHILLED CELERY, WATERCRESS AND FENNEL SOUP
Categories Soup/Stew Herb Vegetable Celery Fennel Summer Chill Watercress Bon Appétit
Yield Makes about 8 cups
Number Of Ingredients 10
Steps:
- Melt butter in large pot over medium heat. Add celery, onion, fennel, garlic and ginger. Cover pot. Cook until vegetables are almost tender, stirring occasionally, about 20 minutes. Add broth and wine. Bring to boil. Cover and simmer until vegetables are tender, about 10 minutes. Remove from heat and mix in watercress. Let stand 5 minutes. Working in batches, puree soup in blender until smooth. Transfer to large bowl. Season to taste with salt and pepper. Cover and refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
- Ladle soup into bowls. Top with dollop of yogurt, if desired.
CELERY SOUP
Dairy-free, delicious celery soup! Serve plain--absolutely delicious--or with a dollop of sour cream, or a little Parmesan or other shredded cheese.
Provided by Jeannie Turicik
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h50m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a frying pan over medium heat. Add onion, carrots, and leek; cook until soft, about 5 minutes. Add garlic; cook for 1 minute. Transfer to a soup pot.
- Heat remaining olive oil in the same frying. Saute celery to release some of the moisture, about 10 minutes.
- Transfer celery to the soup pot. Add chicken broth and potatoes. Cut parsley into the pot using kitchen scissors. Season soup with thyme, seasoning blend, salt, and pepper. Increase heat to medium-high and bring to a rolling simmer.
- Reduce heat and simmer until carrots, celery, and potatoes are soft enough to easily puree, about 30 minutes. Avoid cooking vegetables until mushy. Remove from heat and cool for about 20 minutes.
- Puree soup with an immersion blender. Simmer over low heat until heated through, 10 to 15 minutes. Serve immediately or let flavors meld overnight and serve the next day.
Nutrition Facts : Calories 208.4 calories, Carbohydrate 32.1 g, Cholesterol 0.5 mg, Fat 7.7 g, Fiber 5.9 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 607.9 mg, Sugar 6 g
CHILLED CREAM OF CELERY SOUP
Make and share this Chilled Cream of Celery Soup recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan simmer water, celery, onion, and caraway seeds until celery is very tender, about 30 minutes.
- Cool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl.
- Stir in buttermilk and salt and pepper to taste.
- Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste).
- Before serving, season with salt and pepper, if necessary.
Nutrition Facts : Calories 109.1, Fat 1.5, SaturatedFat 0.8, Cholesterol 4.9, Sodium 279.6, Carbohydrate 19.5, Fiber 4.2, Sugar 12.5, Protein 6.1
COLD CELERY SOUP WITH PINK RADISHES
Provided by Molly O'Neill
Categories lunch, soups and stews, appetizer
Time 30m
Yield Four servings
Number Of Ingredients 11
Steps:
- Warm the olive oil in a stockpot over medium-low heat. Add the leeks, celery and curry, and saute for 4 minutes. Add the chicken broth and potatoes, bring to a boil, lower the heat and simmer for 17 minutes.
- Meanwhile, finely chop all but 2 of the radishes. Discard any bruised radish greens and finely chop the rest. When the soup has simmered for 17 minutes, add the chopped radishes and greens and simmer for an additional 3 minutes.
- Puree the soup in a blender until smooth and strain through a sieve. Refrigerate until cold.
- When the soup is thoroughly chilled, stir in the yogurt and Tabasco. Season to taste with salt and pepper. Thinly slice the two remaining radishes, float a few slices in the center of each serving bowl and arrange six of the shrimp halves around the radishes like the petals of a flower.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 7 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1527 milligrams, Sugar 14 grams, TransFat 0 grams
CHILLED CREAM OF CELERY SOUP
Categories Soup/Stew Dairy Onion Vegetable Freeze/Chill Quick & Easy Summer Chill Gourmet
Yield Makes about 4 cups, serving 4 as a first course
Number Of Ingredients 5
Steps:
- In a 2 1/2- to 3-quart heavy saucepan simmer water, celery, onion, and caraway seeds until celery is very tender, about 30 minutes. Cool mixture slightly and in a blender purée in batches until smooth, transferring to a bowl. Stir in buttermilk and salt and pepper to taste. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day. Before serving, season with salt and pepper if necessary.
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