Celery Carrot And Green Apple Soup Food

CELERY AND CARROT SOUP

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.

CELERY, CARROT, AND APPLE SOUP RECIPE

Steps:

• Recipe Dice carrot, celery, apple, and onion. Set apple aside. Heat oil over medium heat. Add carrot, celery, and onion and cook 2 minutes. Add butter and stir to melt. Add stock and cook for 10 minutes. Add apple, tomato paste, bay leaf and sugar. Cook for 20 minutes longer. Remove bay leaf. Transfer soup to blender or using immersion blender, blend until smooth. Strain soup over fine sieve, keeping liquid and discarding any solids. Season with salt and pepper and serve hot.
• Dice carrot, celery, apple, and onion. Set apple aside. Heat oil over medium heat. Add carrot, celery, and onion and cook 2 minutes. Add butter and stir to melt. Add stock and cook for 10 minutes. Add apple, tomato paste, bay leaf and sugar. Cook for 20 minutes longer. Remove bay leaf. Transfer soup to blender or using immersion blender, blend until smooth. Strain soup over fine sieve, keeping liquid and discarding any solids. Season with salt and pepper and serve hot.

ROASTED CARROT, APPLE, AND CELERY SOUP (PAREVE OR DAIRY)

Steps:

• Gather the ingredients.
• Preheat the oven to 425 F. Place carrots, apples, and celery in a single layer on a large, rimmed baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat.
• Roast for 25 minutes, turning once midway through cooking, until fairly tender and just starting to caramelize.
• In a stockpot or large Dutch oven , warm remaining tablespoon of olive oil. Add onion and sauté over medium-high heat until it begins to soften and turn translucent, about 5 minutes.
• Add garlic and ginger and sauté until fragrant, about 1 minute more. Add roasted carrots, apple, and celery and stir to coat.
• Pour in vegetable stock, raise heat, and bring to a boil.
• Reduce heat to low and simmer, partially covered, for 15 minutes, or until vegetables are tender.
• Remove from heat and, using a regular or immersion blender , carefully puree soup.
• If desired, add butter to soup and stir until it is melted and evenly incorporated.
• Season to taste with salt and freshly ground black pepper.

SUPER EASY CREAMY CELERY AND APPLE SOUP

Steps:

• Toss the onion into a large pan with the olive oil and cook on medium heat for about 5 minutes till translucent but do not brown.
• Add the garlic and cook for one more minute.
• Add the celery, apple, thyme and potato and the stock and seasoning.
• Cover and simmer for 20 minutes.
• Using an immersion blender puree the soup in the pan or carefully transfer to a blender.
• Serve with a spoonful of Greek yogurt or cream and a few pieces of grilled and crumbled bacon or pancetta and a few celery leaves.

CARROT, APPLE & CELERY SOUP

Steps:

• Place the carrots, onion and celery in a lare pan and add the vegetable stock.
• Bring to a boil, reduce heat, cover, and let simmer for 10 minutes.
• Meanwhile, peel, core, and dice 2 of the apples.
• Add the diced apples, tomato paste, bay leaf, and sugar to the pan and bring to a boil over medium heat.
• Reduce the heat, partially cover the pan, and let simmer for 20 minutes.
• Remove and discard the bay leaf.
• Meanwhile, wash, core, and cut the remaining apple into thin slices, without peeling.
• Place the apple slices in a small pan and squeeze the lemon juice over apple slices.
• Heat the apple slices gently and let simmer for 1-2 minutes, or until the apple is tender.
• Drain the apple slices and set aside until required.
• Place the carrot and apple mixture in a blender or food processor until smooth.
• Gently reheat the soup if necessary and season to taste with salt and pepper.
• Ladle the soup into 4 warmed bowls, top with the reserved apple slices and shredded celery leaves.
• Serve immediately.

CARROT APPLE SOUP

Steps:

• In a large saucepan, melt the margarine. Add carrots, apples, onion and celery; cook and stir until onion is tender, about 5 minutes. Add broth, sage, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Remove bay leaf. Cool soup for 5 minutes. Puree one-third at a time in a blender or food processor. Return to the saucepan; cover and cook over medium until heated through.

CELERY, CARROT AND GREEN APPLE SOUP

Steps:

• Heat oil over medium heat in large sauce pan. Add carrot, celery, and onion, allowing to cook 2 minutes.
• Add butter and stir to melt.
• Add stock and cook for 10 minutes.
• Add apple, tomato paste, bay leaf and brown sugar. Cook for 2 minutes longer. Remove bay leaf.
• Transfer soup to blender or use an immersion blender, blend until smooth. Strain soup through fine sieve, keeping liquid and discarding any solids.
• Season with salt and pepper and serve hot.

ROASTED CARROT, APPLE & CELERY ROOT SOUP

Steps:

• In a 425° F oven, place carrots, apples and celery root in a single layer on a large rimmed baking sheet.
• Drizzle with 2 tablespoons of olive oil and toss to coat.
• Roast in the preheated oven for 25 minutes, turning once midway through cooking. (The vegetables should be fairly tender and just starting to caramelize when you remove them from the oven).
• In a stockpot or large Dutch oven, warm the remaining tablespoon of olive oil.
• Add the onion and saute over medium high heat until it begins to soften and turn translucent, about five minutes.
• Add the garlic and ginger and saute until fragrant, about one minute.
• Add the roasted carrots, apple and celery root, and stir to coat with the onions and spices.
• Pour in the vegetable stock, raise the heat and bring to a boil.
• Reduce the heat to low and simmer, partially covered, for 15 minutes, or until the vegetables are tender.
• Using a regular or immersion blender, carefully puree the soup.
• If desired, add the butter to the soup and stir until it is melted and evenly incorporated.
• Season to taste with salt and freshly ground black pepper.

CELERY ROOT AND APPLE SOUP

Steps:

• Melt butter in heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes. Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.
• Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.
• Puree chives, grapeseed oil, and pinch of salt in blender until smooth.
• Preheat oven to 375°F. Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta. DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.
• Rewarm soup over medium heat. Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil.

CELERY ROOT AND APPLE SOUP

Steps:

• Melt butter in a large, heavy pot over medium heat. Add chopped celery root, apples and onion. Cook until apples and some of the celery root are translucent (not brown), stirring often, about 15 minutes.
• Add 4 cups broth. Cover and bring to a simmer. Reduce heat to medium-low and simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes.
• Remove from heat and cool slightly. Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency.
• Return soup to pot. Season to taste with salt and pepper.
• Puree chives, grapeseed oil, and a pinch of salt in the blender until smooth.
• Divide soup among bowls. Drizzle each bowl with chive oil before serving.

CELERY-ROOT SOUP WITH BACON AND GREEN APPLE

Steps:

• Halve leeks lengthwise, then coarsely chop. Wash leeks in a bowl of cold water, agitating them, then lift out onto paper towels and pat dry.
• Cook bacon in a 4-quart heavy pot over moderate heat, turning occasionally, until crisp, 6 to 8 minutes. Transfer to paper towels.
• Pour off all but 2 teaspoons fat from pot, then add oil and cook leeks over moderate heat, stirring occasionally, until softened, about 6 minutes. Add celery root and cook, stirring, 2 minutes. Add water and broth and bring to a boil, then reduce heat and simmer, uncovered, until celery root is very tender, 35 to 40 minutes.
• While soup simmers, thinly slice apple lengthwise into 1/8-inch-thick slices with slicer, working around core, then cut slices into 1/8-inch matchsticks with a knife. Gently toss with celery and celery leaves.
• Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to cleaned pot. (If soup is too thick, thin with 1/2 to 3/4 cup water.) Stir in salt, pepper, and half-and-half and cook over moderately low heat, stirring occasionally, until warm. Season with salt, then divide among 4 bowls and top with apple-celery mixture and coarsely crumbled bacon.

CELERY AND GINGER SOUP

Steps:

• Heat the oil in a pan and add the shallots and stir for a couple of minutes.
• Add the garlic, ginger, thyme, star anise, celery and carrot and sweat down for a few minutes with lid on.
• Pour in the stock, bring to the boil then simmer for 10 minutes to let flavours infuse and vegetables to soften.
• Season with salt and pepper. Remove star anise and thyme and blitz with a blender to a smooth soup.
• Add cream if using and bring everything back to a simmer to warm through.
• Finely chop the celery leaves and sprinkle on top when serving.