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
CLAM CHOWDA MUG O SOUP WITH DEVILED HAM AND CHEESE MELT MUG TOPPERS
Provided by Rachael Ray : Food Network
Time 40m
Yield 4 mugs of soup and toppers
Number Of Ingredients 19
Steps:
- In a medium pot over medium high heat melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
- Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
- Heat toaster oven or broiler then toast split English muffins. While muffins toast, grind ham with paprika, hot sauce, mustard, and parsley in a food processor. Spread ham on toasted muffins. Top each muffin half with 2 slices Cheddar and melt cheese in toaster oven or under broiler.
- Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup. Pour soup into mugs. Serve with deviled ham and cheese mug toppers.
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.
CREAM OF CELERY SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes. Drain on paper towels.
- Pour 1 tablespoon of the bacon drippings into a large pot over medium heat; add the butter. When the butter is melted, add the celery, celery root and shallot. Cook, stirring, until the shallot starts softening, about 5 minutes. Add the thyme, celery seeds, 1 teaspoon salt and a few grinds of pepper; stir to coat. Add 6 cups water and the half-and-half; bring to a simmer and cook until the vegetables are tender, about 20 minutes.
- Working in batches, transfer the soup to a blender and puree until smooth, adding some parsley and tarragon to each batch (or puree in the pot with an immersion blender). Return the soup to the pot and bring to a simmer; thin with water as needed. Season with the lemon juice, salt and pepper. Top each serving with the bacon.
WINNING DEVILED HAM
Steps:
- Combine all ingredients in a food processor and blend until smooth. Use as a sandwich filling or spread on crackers for a snack.
CREAM OF CELERY SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Melt the butter with the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add the celery, celery root and 1 teaspoon salt. Cook, stirring occasionally, until the celery is tender, about 7 minutes.
- Add the bay leaf, chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the celery root is very soft, about 20 minutes. Discard the bay leaf. Add the heavy cream and return to a simmer, then remove from the heat and let cool slightly.
- Working in batches, transfer the soup to a blender and puree until smooth, adding some herbs to each batch; return to the pot and reheat if needed. Stir in the celery salt and serve with toppings.
DEVILED HAM ON CELERY
I love Deviled Ham and hadn't had any since I was a kid when my Mom would open the stuff in the small white paper can. I came across this recipe and just loved it. It brought back fond memories! Cooks' notes: • Celery can be cut 6 hours ahead and chilled, wrapped tightly in plastic wrap. • Deviled ham can be made 1 day ahead and chilled, covered. Also good served with crackers.
Provided by Charlotte J
Categories Spreads
Time 1h10m
Yield 36 Celery snacks
Number Of Ingredients 7
Steps:
- Trim a thin strip down length of rounded side of each celery rib to form a flat bottom, then rest celery on flat bottom. Cut away curved edges with a large knife to form flat-sided pieces of celery, discarding trimmings.
- Diagonally cut celery into 32 (1 1/4-inch) lengths.
- Pulse half of ham in a food processor until finely chopped, then mince remaining ham with a sharp large knife.
- Stir together finely chopped and minced ham with remaining ingredients and pepper to taste in a bowl, then mound 1 teaspoon of filling onto each piece of celery.
Nutrition Facts : Calories 21.5, Fat 1.3, SaturatedFat 0.3, Cholesterol 4.8, Sodium 139.8, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 1.6
CREAM OF CELERY SOUP
This cream of celery soup is garnished with toasted baguette and celery leaf.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium heat. Add celery, shallots, potato, and a pinch of salt. Partially cover; cook, stirring often, until vegetables are soft but not browned, about 15 minutes.
- Add stock; bring to a simmer. Reduce heat to low; cover, and cook 30 minutes. Stir in nutmeg. Let cool.
- Puree soup in a blender or food processor in batches until completely smooth. Pour through a fine sieve into a large bowl, pressing with the back of a spoon to extract as much liquid as possible. Return soup to pan; stir, and season with salt. Just before serving, heat soup over medium heat (do not boil). Stir in cream, and serve topped with baguette slices; garnish with celery leaves.
CREAMED HAM ON TOAST
Meet the Cook: Whether for breakfast or brunch - or lunch or supper - this recipe has been popular in our family for years. It is one that my grandmother passed down. Home for my husband, me and our children, 5 and 2, is a country town. -Robin Morton, Ripley, Mississippi
Provided by Taste of Home
Time 20m
Yield 2-3 servings.
Number Of Ingredients 11
Steps:
- In a skillet, saute the ham, green pepper and celery in butter for 4-5 minutes. Sprinkle with flour; stir until smooth and bubbly. Add the milk, pepper and celery seed; bring to a boil. Cook and stir for 2 minutes. Remove from the heat. Add egg and cheese; stir until cheese melts. Serve over toast.
Nutrition Facts :
DEVILED HAM ON TOAST
Provided by Mitchell Owens
Categories project, appetizer
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- In a food processor chop ham and onion finely. Add mustard, mayonnaise, horseradish and cayenne. Blend well. Cover, and refrigerate until needed, as long as 24 hours.
- Heat oven to 350 degrees. Cut bread slices into thirds. Lightly brush each side with melted butter, and place on a baking sheet. Bake 5 minutes, turn the slices over and bake 5 minutes more, or until lightly browned. Let them cool, and store in an airtight container until needed.
- Before serving, add more horseradish if desired. Spread the deviled ham on the toasts and sprinkle with parsley.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 3 grams, Sodium 421 milligrams, Sugar 1 gram, TransFat 0 grams
CREAMY CELERY ROOT SOUP WITH HAM
Provided by Jane Sigal
Categories dinner, weekday, soups and stews, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a 4-quart saucepan, melt butter. Add leeks, celery and salt. Cover and cook over low heat, stirring occasionally, until soft, about 10 minutes. Meanwhile, quarter celery root and thickly peel, using a knife. Cut into 1-inch dice. Add celery root, potato, 6 cups water, ham bone and herb bundle to pot, and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until potato is tender, about 30 minutes.
- Discard herb bundle. Remove ham bone, remove meat from bone, chop meat and return meat to soup. Using an immersion blender, purée soup. Add cream, if desired, and heat. Taste and add salt if needed. Ladle soup into bowls and season with white pepper. Garnish with herbs, and serve.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 731 milligrams, Sugar 3 grams, TransFat 0 grams
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