Cream Of Celery Soup With Blue Cheese Food

CREAMY CELERY SOUP WITH BLUE CHEESE

Steps:

• Heat the oil in a large saucepan then add the onion, potato, celery and caraway seeds.
• Fry gently for approximately 5 minutes until the onion is softened but not browned.
• Add the stock and milk and simmer uncovered for 20-30 minutes. Transfer the soup in batches to a blender and whizz until smooth, then return to the rinsed saucepan.
• Gently reheat the soup, then stir in the cream. Do not allow to boil.
• Crumble the blue cheese into individual soup bowls and pour over the soup.
• Sprinkle with chives and serve immediately.

CREAMY CELERY AND BLUE CHEESE SOUP

Steps:

• In a soup pot over medium heat, melt butter. Add celery, onion, garlic and potato and saute for 5 - 7 minutes.
• Add flour and stir constantly for 1 minute.
• Slowly add stock, wine, white pepper and desired amount of cayenne. Bring to a boil; reduce heat and simmer for 15 - 20 minutes (stirring often), or until veggies are very tender.
• Stir in cream and blue cheese. Heat through but do not allow to boil. Add salt, if needed.
• Serve.

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.

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.

CREAMED CELERY WITH BLUE CHEESE

Steps:

• Bring chicken broth to a boil in a large skillet over medium heat.
• Add celery; sauté 5 minutes or until tender.
• Add cream cheese stirring until cheese melts.
• Add milk and blue cheese, stirring until well blended.
• Sprinkle with slivered almonds.
• Serve immediately.
• Serves 4.
• Points-1.

CREAM OF CELERY SOUP

Steps:

• In a large saucepan, combine onions, water, celery, bouillon, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender., Combine the flour and milk until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted.