CELERY AND CARROT SOUP
A quick and simple recipe for a light tasting soup that makes an excellent first course. The celery and carrots lend a warm, sweet taste.
Provided by BZARNETT
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.
- Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.
Nutrition Facts : Calories 235.2 calories, Carbohydrate 13.7 g, Fat 14.2 g, Fiber 2.9 g, Protein 2 g, SaturatedFat 1.9 g, Sodium 515.7 mg, Sugar 6.9 g
CARROT AND CELERY CREAM (SOUP)
Make and share this Carrot and Celery Cream (Soup) recipe from Food.com.
Provided by Boomette
Categories Onions
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring to boil chicken stock in a saucepan.
- Add carrots, celery, leaves, onion and parsley. Add salt and pepper.
- Season with bay leaf and cloves.
- Reduce heat and let simmer 20 to 30 minutes, until veggies are tender.
- Put in blender and reduce in puree.
- Put back in the saucepan and add the cream.
- Simmer 2 to 3 minutes, just to reheat.
CREAM OF CELERY SOUP
Steps:
- In a small saucepan add 1 cup celery, 1 cup carrots, 1 cup vegetable broth. Bring to a boil and cook until tender, about 4 minutes. Drain and reserve cooked vegetables. In a large saucepan, over medium high heat, melt butter. Add onions and saute until clear. Whisking, add flour, cook 2 minutes making sure flour does not brown. Add 5 cups vegetable broth and continue to whisk until mixture boils, making sure to reach the bottom of the pan. Add uncooked 1 cup celery and 1 cup carrots. Bring mixture to a boil, reduce heat, and simmer about 30 minutes. When cooked strain soup through a fine sieve into a clean pot reserving vegetables. In a blender puree vegetables with 1 1/2 cups of liquid. Stir puree into pot with liquid. Stir in cream, reserved vegetables. Heat and serve.
CURRIED CARROT SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield Up to 6 (1 1/2 cup) servings
Number Of Ingredients 11
Steps:
- Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!
WARMING CELERY & CARROT SOUP
A smooth and creamy soup with just a little "bite" for those colder days. Cooked in a microwave with not too much labour input beyond preparation of the veg. The basic recipe was a favourite from our old Sanyo microwave cookbook from more than twenty years ago. Note: For more or less "bite", add or take away one tablespoon of the Love Apple Sauce as you desire. If Love Apple sauce is not available a substitute can be made by combining 1 tbsp Tomato Ketchup with 1 tsp Jerk Sauce.
Provided by Schemin Demon
Categories Low Protein
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place butter, diced celery and grated carrot in 2 litre microwaveable bowl and heat on high for 5 minutes.
- Add stock, stir and return to microwave for further 12 minutes on high.
- Remove from microwave and liquidise in batches until smooth, adding to large saucepan. For really smooth soup, pass through a sieve to remove the fine celery strands which occasionally remain (only if you are an absolute fanatic and a glutton for work).
- Add milk, seasoning and Love Apple Sauce (adjusting to taste).
- Heat to fast simmer then plate up, decorate with a small swirl of cream and a pinch of dried parsley.
Nutrition Facts : Calories 110.8, Fat 5.9, SaturatedFat 3.2, Cholesterol 17.3, Sodium 200.3, Carbohydrate 10.8, Fiber 1.9, Sugar 6.3, Protein 4.3
CELERY ROOT AND CARROT SOUP
This classic, creamy soup is brightened with fresh ginger.
Provided by Rick Martinez
Categories Soup/Stew Carrot Celery Ginger Kid-Friendly Bon Appétit Dinner Healthy Wheat/Gluten-Free Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place celery root and carrots in a large pot; add 6 cups water. Bring to a simmer over medium heat; cook until tender, 30-35 minutes. Let cool slightly. Purée in a blender with yogurt, honey, coriander, and ginger until smooth; season with salt and pepper.
- Serve soup topped with celery leaves and apple.
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