CREAM OF CELERY SOUP
A fabulous and easy cream soup that even people who don't like celery will love!
Provided by WONDERFALK
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 40m
Yield 32
Number Of Ingredients 9
Steps:
- Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot.
- Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine.
- Boil for 10 minutes, then strain out the vegetables by pouring through a sieve, or if the vegetables are large enough, a colander may be used.
Nutrition Facts : Calories 126.4 calories, Carbohydrate 10.3 g, Cholesterol 7.6 mg, Fat 7.8 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 2.2 g, Sodium 615.3 mg, Sugar 5.8 g
CREAM OF CELERY SOUP
This rich celery soup whipped up by Janet James of Bluff City, Tennessee will warm up any family gathering or quiet evening at home. With just the right amount of onion flavor, it's creamy and crowd-pleasing.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine onions, water, celery, bouillon, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender., Combine the flour and milk until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted.
Nutrition Facts : Calories 144 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 1120mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 8g protein.
CREAM OF CELERY SOUP WITH BLUE CHEESE
Serve this soup hot on cold days or cold on hot days. Organic celery is easy to find, it has a more pronounced taste than conventionally grown celery, and is much better for this soup.
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In soup pot, melt butter over medium heat; add celery, onion, potatoes, salt, white pepper, and nutmeg. Cover and cook, stirring occasionally and reducing heat if vegetables show any signs of browning, until celery and onion are tender, about 10 minutes.
- Add broth and 2 1/2 cups water; bring to a boil. Reduce heat and simmer, covered until potatoes are falling aparrt, about 20 minutes.
- In batches, purée in blender; strain through fine sieve. Reheat soup in clean soup pot; stir in cream and bring to a simmer. Stir in 1 cup of the crumbled cheese until melted.
- Ladle into bowls. Sprinkle chives over soup; top with remaining cheese, Sprinkle with pepper to taste.
- SWITCH IT UP: Replace butter with olive oil, and whipping cream with sour cream.
- Cook as directed; after straining puréed hot soup, stir in 1 cup of the cheese until melted (if soup isn't hot enough and cheese doesn't melt completely, return to heat and stir until melted) Let cool; whisk in sour cream. Chill in refrigerator. Taste and add more salt if needed (blue cheeses vary in saltiness, and cold soups generally need a little extra). Garnish as above, adding an extra dollop of sour cream, if desired.
Nutrition Facts : Calories 229.2, Fat 17.8, SaturatedFat 11.1, Cholesterol 54.1, Sodium 807.3, Carbohydrate 10.8, Fiber 2.3, Sugar 3, Protein 7.6
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