CELERY ROOT SOUP
In a medium pot, heat olive oil over medium-high heat. Add onions, celery root, and potatoes; sauté until beginning to soften, about 8 to 10 minutes. Add
Provided by Jamie Geller
Categories Soups
Time 40m
Yield 6 as an appetizer or 2 as an entrée Servings
Number Of Ingredients 8
Steps:
- In a medium pot, heat olive oil over medium-high heat. Add onions, celery root, and potatoes; sauté until beginning to soften, about 8 to 10 minutes. Add salt and garlic powder, and sauté until fragrant, about 2 minutes. Add 2 cups stock and bring to a boil. Reduce to a simmer and cook until celery root and potatoes are softened, about 12 to 16 minutes. Using an immersion blender, blend until smooth, adding extra stock as necessary to reach desired consistency. Divide among 6 small bowls and garnish with a pinch of paprika and a drizzle of olive oil. Serve immediately, or refrigerate until ready to serve and reheat on the stove top. MAKE IT A MEAL: Divide soup between 2 large bowls and serve with seasoned rolls: Take store-bought pizza dough, shape into dinner rolls, and bake according to package directions. Before baking, brush each roll with olive oil and sprinkle with a mixture of poppy seeds, garlic powder, and kosher salt. Tip - Serve this soup in shooters if you're having a buffet style meal so everyone can have a taste.
Nutrition Facts :
CELERY ROOT SOUP (WITH OTHER ROOT VEGGIES)
Chunky vegetable soup to warm ya up? Sounds good, huh? This celery root soup (or celeriac soup) is jam-packed with celery root and other hearty root veggies, like potato, carrot, and leek. It's seriously delicious and just what you want on a cold winter day.
Provided by Dawn | Girl Heart Food
Categories Lunch Main Course Soup
Time 1h5m
Number Of Ingredients 15
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!
CREAM OF CELERY ROOT SOUP
Provided by Food Network
Yield 6 servings
Number Of Ingredients 11
Steps:
- Melt butter in heavy large saucepan over medium heat. Add celery roots, onions and celery. Sprinkle with salt and pepper. Cover and cook until tender, stirring occasionally, about 20 minutes. Add garlic, celery salt and cayenne pepper and stir 1 minute. Add vermouth and boil until most of liquid evaporates, about 8 minutes. Add stock. Bring to boil. Reduce heat and simmer until vegetables are very tender, about 15 minutes. Puree soup in blender in batches until smooth. Return to saucepan. Add cream. Simmer until thickened to desired consistency, about 5 minutes. Ladle soup into bowls. Sprinkle with chives and serve.
CELERY ROOT SOUP WITH A WHITE CHEDDAR CAP
Make and share this Celery Root Soup With a White Cheddar Cap recipe from Food.com.
Provided by Stephanie Z.
Categories Fruit
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- SOUP:.
- Trim outer layer of celery root, cutting around bulb and leaving center white flesh, and dice.
- Peel, core and seed the apples. Grate apple on a box grater.
- Place a large saucepan over low to medium heat. Add milk, celery root, apples, onion, and potato.
- Bring to a slow simmer and cook 45 minutes, until celery root is fork-tender. (Do not use high heat.).
- Carefully puree soup in a blender until smooth. Strain through chinois or fine mesh strainer.
- Season with salt and white pepper to taste and stir butter into soup.
- CHEDDAR CAP:.
- Place a very clean, small, dry, non-stick pan over medium heat. Add 2 ounces of grated Cheddar, evenly distributed in the pan.
- Cook about 2 minutes on one side and check for color. You want each side to be a crispy golden brown. When the first side is cooked, flip and cook the other side.
- Remove immediately from pan and place onto a cutting board. Using a cup or ring mold, cut cheese into a circular shape. Place round on paper towels to drain.
- GARNISH:.
- Fill a bowl with very cold water and add 1 tsp lemon juice.
- Core the apple and cut into very thin strips, immersing in the cold water.
- Just before serving drain apple strips, dry, toss with the olive oil, lemon juice, and celery leaves.
- TO SERVE:.
- Divide soup into heated serving bowls.
- Top each bowl with a cheddar cap. NOTE: Do not place cap on bowl until just ready to serve.
- Spoon garnish atop cheddar cap and serve.
Nutrition Facts : Calories 966.5, Fat 63, SaturatedFat 37.4, Cholesterol 178.9, Sodium 1148, Carbohydrate 63.7, Fiber 9.1, Sugar 36, Protein 41.9
CREAMY APPLE AND CELERY ROOT SOUP WITH GRILLED CHEDDAR, BACON AND APPLE HONEY MUSTARD SANDWICH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield s: 4 servings
Number Of Ingredients 20
Steps:
- For the soup, heat the EVOO, 3 turns of the pan, in a soup pot or large Dutch oven. Add the chopped celeriac, parsnips, potato, onion, bay and thyme. Season with salt and pepper and cook, partially covered, to soften, 10 to 12 minutes, stirring occasionally. Add the apples and lemon juice and cook 5 minutes more. Then deglaze the pan with the Calvados or Sauterne and add the chicken stock. Simmer over medium-low heat, 20 to 25 minutes more. Then remove the bay leaf and puree the soup. If too thick, add 1 cup water to puree. Add the cream or creme fraiche, turn off the heat, cool and store for a make-ahead meal.
- Butter one side of each slice of bread. Combine the apple butter, honey and mustard and spread over opposite sides of the bread. With the buttered-side facing out, build the cheese sandwiches and individually wrap for make-ahead.
- To serve, preheat the oven to 375 degrees F. Heat the soup up over medium heat, stirring occasionally. Arrange the bacon on a slotted pan and bake until crisp, about 15 minutes. Place the bacon and sliced apples in the prepared sandwiches. Heat a griddle pan over medium heat and make the grilled cheeses, cooking until deeply golden and crisp on both sides.
CREAMY CELERY ROOT SOUP (CELERIAC SOUP)
This creamy celery root soup recipe (a.k.a. celeriac soup) tastes like a pureed loaded potato soup, but it's much healthier. Plus, it's so easy to make, with simple ingredients!
Provided by Maya Krampf
Categories Soup
Time 40m
Number Of Ingredients 14
Steps:
- Heat the olive oil in a Dutch oven over medium heat. Add the garlic, onion and bay leaf. Sauté for 3-5 minutes, until the onion is translucent and the garlic is fragrant.
- Add the cubed celeriac, cauliflower florets, chicken broth, sea salt, and black pepper to the pot and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes, until the celeriac is tender.
- Remove from the heat and remove the bay leaf. Add the heavy cream. Blend with an immersion blender, until the soup is smooth and creamy. Simmer for 5 more minutes.
- To serve, top soup with optional toppings, if desired.
Nutrition Facts : Calories 123 kcal, Carbohydrate 8.3 g, Protein 2.4 g, Fat 9.5 g, SaturatedFat 0.6 g, Sodium 996.8 mg, Fiber 1.5 g, Sugar 2 g, UnsaturatedFat 3.2 g, ServingSize 1 serving
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
PURéE OF CELERY ROOT SOUP
This is one of those dishes that illustrates how recipes can be tweaked without any noticeable effect. It called for milk; I had skim milk. It wanted butter for sautéing; I used olive oil.
Provided by Marian Burros
Categories dinner, weekday, appetizer
Time 35m
Yield 4 servings (about 7 cups)
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, heat 3 tablespoons oil and add leek, onion, celery and garlic. Sauté until softened but not browned, about 4 minutes.
- Add celery root and stock, and bring to a boil. Reduce heat to low and simmer until celery root is tender when pierced with a knife, about 20 minutes.
- Using a blender and working in batches, purée soup until smooth. Add remaining 1 tablespoon oil and milk as needed to enrich soup. Season with salt and pepper to taste. If desired, soup may be cooled, covered and refrigerated for up to 24 hours before serving. Reheat gently just until steaming.
- To serve, divide soup among four bowls. Garnish with chervil or tarragon, and serve hot.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 13 grams, Carbohydrate 22 grams, Fat 16 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 831 milligrams, Sugar 7 grams
ROOT VEGETABLE SOUP
Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.
Provided by Melissa Clark
Categories easy, soups and stews
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
- Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
- To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 581 milligrams, Sugar 1 gram, TransFat 0 grams
CHUNKY CHEDDAR & CELERIAC SOUP
A meal in a bowl - enjoy it with a gutsy watercress salad and fresh brown bread to make the perfect lunch
Provided by Good Food team
Categories Dinner, Lunch, Snack, Soup, Supper
Time 55m
Number Of Ingredients 9
Steps:
- In a large pan, melt the tbsp of butter. Add the onions and cook for 5 mins until softened, but not coloured. Add the potato, celeriac, the litre of stock, 4 sage leaves and 2 strips of lemon peel. Bring to the boil and simmer gently for about 30 mins, until the celeriac is tender and the potato is collapsing. Remove and discard the lemon zest and sage leaves. Stir so the potato thickens the soup a little. (At this point you can cool and keep covered in the fridge for up to two days or freeze for up to 3 months.)
- When you're ready to eat, reheat the soup to just simmering. Stir in the 200g of cheese. Serve with crisp sage leaves for a special touch.
Nutrition Facts : Calories 411 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 12 grams fiber, Protein 21 grams protein, Sodium 2.4 milligram of sodium
WHITE CHEDDAR CHEESE SOUP
From Emeril, this is a snappy soup with lots of flavor. I like to serve soups like this in the fall, in a big, fresh, hollowed-out pumpkin that's been heated in the oven.
Provided by KathyP53
Categories Cheese
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, melt butter.
- Add leeks, celery, and carrot and saute for about 3 minutes or until wilted. Stir in garlic and season with salt and pepper. Dust the vegetables with 1/4 cup of flour and stir for 3 minutes.
- Whisk in the chicken broth, 1/2 cup at a time.
- Bring the liquid up to a boil and reduce to simmer. Simmer soupf for 45 minutes. Remove from heat and puree until smooth. Strain soup into a clean saucepan. Bring soup back to a simmer. Whisk in cream, cheese, hot sauce, and Worcestershire sauce. Season with salt and pepper. Ladle into bowls. Garnish with bacon, grated cheese, and long chives.
Nutrition Facts : Calories 759, Fat 65.6, SaturatedFat 40.7, Cholesterol 202.1, Sodium 1394.6, Carbohydrate 21.9, Fiber 2.4, Sugar 5.1, Protein 22.7
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