Celery Potato Soup Food

CELERY AND POTATO SOUP

Steps:

• Heat the olive oil over medium-low heat, add the onion, leek, and celery, and cook gently, stirring often, for about 10 minutes, until very tender. Add 1/2 teaspoon kosher salt after the first 5 minutes. Make sure that the vegetables do not color.
• Add the potatoes, garlic, and bouquet garni. Stir together and add the water or stock. Bring to a simmer, add salt to taste, cover and simmer 30 to 40 minutes, until the vegetables are very tender and the broth fragrant. Remove from the heat.
• Remove the bouquet garni from the soup. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Then strain through a medium strainer (this step is important; otherwise the soup will be stringy), using a pestle or the bottom of a ladle to push the soup through. Make sure to scrape the outside of the strainer so that all of the puree goes back into the soup. Return to the pot, stir with a whisk to even out the texture, heat through and season well with salt and pepper.
• Ladle the soup into bowls and garnish each bowl with a few thin slices of celery and about 1/4 teaspoon walnut oil. Sprinkle with minced chives or chervil if you wish, and serve.

CREAMY CELERY SOUP

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.

KALE-POTATO SOUP WITH BACON

Steps:

• Cook the bacon in a large Dutch oven or pot over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
• Add the potatoes and leek to the drippings in the pot and cook, stirring, until the leek is slightly softened, about 3 minutes. Add the garlic, herbs, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are slightly browned, about 2 minutes. Add the chicken broth and 4 cups water and bring to a simmer; cover and cook 15 minutes. Add about three-quarters of the kale; continue cooking, covered, until wilted, about 5 minutes. Stir in the Worcestershire sauce.
• Meanwhile, preheat the broiler. Toss the remaining kale with the olive oil on a baking sheet; season with salt and pepper. Broil until crisp, about 3 minutes.
• Thin the sour cream with a splash of water. Working in 3 to 4 batches, puree the soup in a blender until smooth; reheat if needed. Serve topped with the sour cream, kale chips, bacon and almonds.

CELERY ROOT & POTATO SOUP

Steps:

• Cut off the gnarly top and the bottom of the celery root. Peel and rinse it well to remove any remaining dirt. Halve and cut each half into a ½ inch dice. Set aside.
• Sauté the onion in the butter over a medium high heat until they are soft and have browned slightly.
• Add the yogurt and fry until all the liquid has evaporated. Add a grind or two of black pepper. Fry for a minute or so more.
• Add the potatoes and celery root and cook for a couple of minutes, then add the stock. Bring the soup to a boil, lower heat to a simmer, cover and cook until the vegetables are tender. Purée with an immersion blender or in batches in a blender.
• Serve garnished with chopped parsley and a dollop yogurt, if desired.

CELERY SOUP

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.

CELERY POTATO SOUP

Steps:

• Heat oil in a stockpot over medium-high heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add potatoes and celery and saute until celery is tender and slightly browned, 3 to 5 minutes. Add water, bouillon cube, garlic salt, and pepper. Bring to a boil and cook until potatoes are tender, 20 to 25 minutes.
• Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Serve hot.

CELERY AND POTATO SOUP

Steps:

• Chop onion, Green Onion and Celery. Heat Oil and cook veggies for ten minutes. Make sure not to color veggies while cooking. Make a garni of 2 sprigs of parsley and thyme and one bay leaf. Add water or chicken stock, I used one can of chicken stock and the rest water. Add potato and garlic which have been halved. Cook 30-40 minutes adding additional salt and pepper for taste.When soup is done remove garni and blend the whole soup. If there is strings from the veggies you can strain. Reheat. Make garnish from piece of celery for the top of soup when you serve, by making tiny strips not slices.

WINTER WARMER CARROT, CELERY AND POTATO SOUP

Steps:

• Heat the vegetable oil.
• Saute the onions till soft.
• Add the celery and the potato.
• Saute for a minute or so.
• Add the carrots.
• Lower the heat and cook covered for 10 minutes. Keep stirring every 3-4 minutes so that it doesn't stick to the pot.
• Add the 2 cups of vegetable stock.
• Add the herbs rubbing them between your fingers to make the more fragrant.
• Stir in the cumin, turmeric and paprika.
• Bring to a boil and cook for 10 minutes more.
• Let it cool then blend it in a blender or food processer.
• Stir in the milk.
• Add salt and pepper to taste.

CELERY ROOT SOUP (WITH OTHER ROOT VEGGIES)

Steps:

• Place cashews in a small pot with about 2 cups of water and bring to a simmer. Reduce to a low-medium simmer and cook for 15 to 20 minutes to soften cashews. Drain and rinse.
• Place cashews, nutritional yeast, and vegetable broth in a high-powered blender.
• Cover and blend until smooth and not grainy. Time may vary depending on how powerful your blender is. I don't add any salt, but you could if you prefer. Set aside.Note: If you want things thicker, use less broth.
• Heat olive oil in a large pot or Dutch oven over medium heat. Then add leek, carrot, and garlic. Cook, stirring often, for about 5 minutes.
• Add celery root, potatoes, salt, black pepper, and thyme. Stir. Pour in vegetable broth (I use 6 cups, but use 5 if you want a thicker consistency).
• Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer. Cover and cook for 25 to 30 minutes or until veggies are tender.
• Remove two cups of soup, place into a heat-safe container, and carefully blend with an immersion blender until smooth. Stir back into the soup.
• Stir in the cashew cream. Note: If you want to use dairy instead of cashew cream, stir in 1/2 cup or so of half-and-half or heavy cream.
• To serve, divide the soup into bowls and garnish (as desired) with any of your favourite soup toppings (croutons are delicious). Enjoy!

SIMPLE CELERY SOUP

Steps:

• Heat the oil in a big pot over medium-high heat and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.
• Add the garlic and stir 1-2 minutes, until fragrant.
• Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies ( if not, add a little more water). Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.
• Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don't cook herbs or you lose the vibrant color!)
• Using an immersion blender blend until very silky smooth - OR if using a regular blender, let cool before blending in smaller batches. ( If blending warm soup, fill blender no more than halfway full, cover tightly with a lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender "explosion").
• Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup. For extra "green" color, add a handful of raw baby spinach if you like, or more fresh parsley.
• Place it back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options. Gently heat, careful to not over-simmer, or you may lose the lovely vibrant color.
• To make the crispy celery leaves, heat a generous amount of olive oil in a small skillet over medium heat. Wait until the oil is hot. Fry a "tester" celery leaf for 10-20 seconds on each side. Set on a paper towel. If it is crisp, continue on. Adding a few at a time, not overly crowding. If not crisp, fry them a little longer. You want about 3-5 leaves per serving bowl. In the same oil, you could fry the nigella seeds until you just begin to hear popping. Turn heat off. Arrange the crispy celery leaves in a crescent shape. Spoon a little of the nigella seeds along with a little oil in the same shape. Sprinkle with hemp seeds if you like.

CELERY POTATO SOUP

Steps:

• 1.Saute celery and onions in oil until softened.
• 2.Add vegetable broth and let simmer for about 25 minutes.
• 3.Place cooked ingredients, buttermilk, potatoes, garlic, salt, and pepper into the Vitamix container in the order listed and secure lid.
• 4.Select Variable 1.
• 5.Turn machine on and slowly increase speed to Variable 10, then to High.
• 6.Blend for 2 minutes.
• 7.Serve immediately.

CELERY AND BEEF SOUP RECIPE - (4/5)

Steps:

• Brown beef in oil in skillet. Put in Slow cooker. Add onions, celery, and garlic to skillet. Cook, stirring, for about 8 to 10 minutes, or until celery is limp. Add to beef in Slow cooker. Put a little water in the hot skillet to remove any browned bits of beef or vegetable. Add this water to Slow cooker. Stir in bay leaves, thyme, salt and pepper, tomatoes, carrot, potato, and water. Cook 6 to 8 hours on LOW. One-half hour before serving, turn Slow cooker to HIGH and add rice. This recipe yields ?? servings.

DOUBLE CELERY AND POTATO SOUP

Steps:

• Melt butter with oil in heavy large pot over medium heat. Add leeks and onion and sauté until almost tender, about 10 minutes. Stir in potatoes, celery roots, thyme, and bay leaf. Add broth and bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 40 minutes. Add celery stalks and simmer until all vegetables are very tender, about 12 minutes longer. Cool slightly.
• Using handheld blender, puree soup in pot. Stir cream into soup. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill celery leaves. Cool soup slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm soup over medium heat before serving.) Ladle soup into bowls. Garnish with reserved celery leaves and serve.

CREAMY DAIRY-FREE POTATO, LEEK, AND CELERY ROOT SOUP

Steps:

• In large 4- or 5-quart pot, heat the olive oil over medium heat.
• Add onion, leek, and garlic, and sauté until the onion is translucent, about 5 minutes.
• Add the chopped potatoes, celery root, and bay leaf.
• Stir the vegetables and then add the stock.
• Bring the soup to a boil, cover the pan, reduce heat to low, and simmer 20 minutes or until vegetables are fork tender.
• Add the thyme, sea salt, and pepper to taste.
• Cook an additional 5 minutes.
• Remove bay leaf, and puree soup with a vertical blender.
• Ladle the soup into bowls and garnish with fresh herbs.

CREAMY CELERY AND POTATO SOUP

Steps:

• Melt the butter in a large saucepan over a low heat. Add the celery, potatoes and leeks and cook gently for 5 minutes.
• Pour the stock into the pan and add the bay leaf. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes or until all the vegetables are tender. Remove the bay leaf.
• Cool slightly. Using a draining spoon, lift out the vegetables and put them into a blender or food processor with some of the liquid. Whizz to a purée.
• Return the purée to the pan with the rest of the liquid, add the milk and heat gently. Season to taste with salt and pepper.
• Ladle the soup into warm bowls and grind a little more pepper over the top. Scatter over the chopped celery leaves to garnish.