Cream Of Celery Soup Low Fat Food

CREAM OF CELERY SOUP

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.

LOW-FAT CREAM OF CELERY SOUP WITH GARLIC, CURRY & HERBS

Steps:

• In a medium non-stick saucepan, combine celery, onions, garlic and vegetable broth.
• Bring to a near boil over medium-high heat; reduce to medium-low, cover and cook 12 to 15 minutes, or until celery becomes tender.
• Meanwhile, place the cornstarch in a small bowl and gradually whisk in the milk until well blended.
• Whisk milk mixture into the saucepan.
• Whisk in the fat-free liquid creamer.
• Pour the soup into a blender or food processor and process for several minutes until pureed or to your desired consistency.
• Return the soup to saucepan and add bay leaf, thyme and curry; cook over medium heat, stirring constantly 4 to 5 minutes, or until soup thickens.
• Season to taste with salt and freshly ground black pepper.

CREAM OF CELERY SOUP

Steps:

• Saute the onions, leeks, and celery: Melt 2 tablespoons of the butter in a thick-bottomed 4 to 5 quart pot on medium heat. Add the chopped onion, leeks, and 5 cups of the chopped celery. Cook on medium heat for 10 minutes until softened. Add the minced garlic and cook for a minute more.
• Add the stock, bay leaves, and salt, then simmer: Add the chicken stock and bay leaves to the pot. Taste for salt and add salt. (If you are using unsalted butter and unsalted stock, you will need to add more salt than you expect. If not, maybe just a little salt will be needed.) Increase the heat to bring to a boil. Then, reduce the heat to low and cover to maintain a simmer. Simmer for 15 minutes.
• Braise the remaining celery to soften: While the soup is simmering, prepare the extra celery that will be added later to the soup. In a separate small saute pan, melt the remaining 1 tablespoon of butter on medium heat. Add 1 1/2 cups diced celery to the butter. Ladle 1/2 cup of the simmering stock from the soup pot into the saute pan. Simmer on low for 5 or 6 minutes to soften the celery. Set aside.
• Puree the soup: Remove the soup pot from the heat, and let cool slightly. Remove and discard the bay leaves. Using an immersion blender, puree the soup. If you don't have an immersion blender, carefully puree the soup in a stand blender in batches. Fill the blender no more than a third full at a time (keep your hand on the lid so the hot liquid doesn't explode). Return the pureed soup to the pot.
• Stir in the cream and the braised diced celery: Taste for salt and add more if needed. Serve hot, sprinkled with freshly ground black pepper and garnished with chopped chives or parsley.

CREAM OF CELERY SOUP(LOW-FAT)

Steps:

• In a large saucepan,heat butter til bubbly,add celery,onion and stock cubes and stir til well combined.
• Reduce heat and cover,and let simmer for 10 minutes til veggies are tender.
• Sprinkle flour over veggie mixture stirring constantly,until mixture thickens.
• Remove from heat and let cool slightly.
• Puree 1/2 the mixture then return to pan,rewarm stirring til well combined.

CELERY CREAM SOUP

Steps:

• In a large sauce pan, melt butter, add celery, onions, and garlic.
• Cook over medium low heat until soft.
• Add flour and cook 1-2 minutes over low heat.
• Add chicken broth and bay leaf, bring to a boil reduce heat, cover and simmer 30 minutes.
• Remove bay leaf, puree (in small batches) in a blender or processor.
• Add cream, lemon juice, hot sauce, salt and pepper.
• Reheat and simmer 5 minutes.
• Garnish with celery leaves.

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.