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.
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
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.
HOMEMADE CONDENSED CREAM OF CHICKEN OR MUSHROOM OR CELERY SOUP
You have these ingredients already. So save yourself a trip to the store, some money, and some sodium. Here's a flavorful condensed cream of chicken soup base recipe for use in dishes that call for canned creamed soups. Use instead of condensed canned cream soups in recipes. Just add the ingredient that forms the basis of the soup. Chop mushrooms, sauté in a bit of olive oil and add for cream of mushroom soup. Add chicken for cream of chicken soup. Chop & sauté celery for, you guessed it, cream of celery. (As found at tammysrecipes.com/homemade_cream_chicken_soup ) Yields 3 cups -- about 2 (10.5 oz) cans of condensed cream of 'whatever'.
Provided by AngieME
Categories < 30 Mins
Time 20m
Yield 2 cans, 6 serving(s)
Number Of Ingredients 10
Steps:
- In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
- In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
- Add the ingredient that forms the basis of the soup. Chop mushrooms, saute in a bit of olive oil and add for cream of mushroom soup. Add chicken for cream of chicken soup.
- *Don't have poultry seasoning? Make your own like I did -- try the recipezaar recipe #23966 - Homemade Poultry Seasoning.
- This is awesome in my posted recipe "Easy Chicken & Noodles -- the Best" Recipe #359244. It makes that recipe not quite as easy, but less salty and more delicious. I would double this recipe and freeze extra if using it for that purpose.
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.
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 THE CROP CELERY SOUP
Homemade soup that doesn't take all day to cook! With the addition of Brie cheese, this soup is a winner!
Provided by Sharon123
Categories Potato
Time 35m
Yield 5 cups
Number Of Ingredients 12
Steps:
- Saute onons and celery in butter in a Dutch oven until tender.
- Add water, broth, and potato; cover and cook over low heat 15 minutes or until potato is tender.
- Pour half of soup mixture into container of an electric blender; process until smooth.
- Repeat procedure with remaining mixture, returning pureed mixture to Dutch oven.
- Remove skin from Brie; add Brie, milk, and remaining ingredients to Dutch oven.
- Cook over medium heat, stirring constantly, until cheese melts and soup is thoroughly heated.
- Yield: 5 cups.
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