CELERY CREAM SOUP
Imagine the aroma of home made cream of celery soup simmering on the stove. Simple, easy and rich in flavor.
Provided by Lorac
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 282, Fat 22.1, SaturatedFat 13.2, Cholesterol 69.6, Sodium 906.3, Carbohydrate 13.7, Fiber 2.8, Sugar 5, Protein 7.6
CREAM OF CELERY SOUP
Make and share this Cream of Celery Soup recipe from Food.com.
Provided by Charlotte J
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan bring to boil the celery and enough salted water to cover it.
- Reduce heat and simmer, covered, for 30 to 35 minutes or until the celery is very tender.
- Drain celery, discarding liquid.
- Place half of the cooked celery in a food processor bowl.
- Cover and process until very finely chopped.
- Repeat with remaining cooked celery.
- (You should have about 2 1/2 cups finely chopped celery and liquid; do not drain mixture.) In the same large saucepan melt the butter over medium heat.
- Stir in the onion and cook until tender (about 4 minutes).
- Stir in flour, salt, and white pepper.
- Stir in milk all at once.
- Cook and stir for 10 minutes or until bubbly.
- Stir in the celery mixture.
- Cook and stir for 5 minutes more.
- Serves 6.
Nutrition Facts : Calories 148.5, Fat 8.2, SaturatedFat 5, Cholesterol 27.9, Sodium 602, Carbohydrate 13.4, Fiber 2.5, Sugar 2.9, Protein 6.6
CREAM OF CELERY SOUP
A tasty recipe from "The Brimming Basket," the newsletter of the Pike Place Market Basket CSA. It was adapted from "The New Laurel's Kitchen."
Provided by Julesong
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large heavy pot over medium heat, sauté the onion and garlic in oil until soft, about 5 to 7 minutes.
- Add the broth and bring to a boil.
- Add the potatoes, celery, and celery seed, cover, and simmer for 10 to 15 minutes until the potatoes are completely softened.
- If using cabbage, add it now and cook for 5 additional minutes.
- Transfer half of the soup mixture to a blender or food processor, and whir until pureed.
- Pour puree back into the pot and add the salt, pepper, parsley or celery leaves, paprika, and milk and simmer for 5 minutes.
- Note: also good with a couple of tablespoons chopped basil added, and with Parmesan shavings as garnish.
Nutrition Facts : Calories 213.5, Fat 8, SaturatedFat 2.9, Cholesterol 12.6, Sodium 1593.3, Carbohydrate 29, Fiber 3.7, Sugar 9.3, Protein 7.3
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.
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 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.
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 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
CREAM OF CELERY SOUP
Categories Soup/Stew Milk/Cream Blender Vegetable Vegetarian Quick & Easy Lunch Celery Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Melt butter in heavy large saucepan over medium heat. Add celery and onions. Cover and cook until very tender, stirring occasionally, about 20 minutes. Stir in celery root, potato, garlic and celery salt. Add 2 cans broth; cover and simmer until all vegetables are very tender, about 30 minutes. Puree in blender in batches. (Can be made 1 day ahead. Cover and chill.)
- Pour soup into large saucepan. Add cream; bring to simmer, stirring often. Thin with more broth if necessary. Season with salt and pepper. Ladle into bowls.
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.
CREAM OF CELERY SOUP
great way to use up wilted celery; tastes fantastic; easy to make because it all gets blended with a blender!
Provided by All-Natural-Nut
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- in a large dutch oven, saute onion til translucent.
- add garlic and saute just a couple minutes.
- add the rest of the ingredients and cook 20 minutes or until potatoes are soft.
- puree ingredients with a stick blender
- add water or milk to thin (or cream if you wish!).
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
CREAM OF CELERY SOUP
Make and share this Cream of Celery Soup recipe from Food.com.
Provided by Northern_Reflectionz
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook celery and onion in water 15 minutes
- Add 2 1/2 cups milk.
- Blend flour, butter and 1/2 cup milk and seasonings.
- Add to celery mixture.
- Cook til thickened.
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