CREAMLESS CREAM OF CELERY SOUP
Tofu, voila! Just a little (huge!) batch soup I put together when I was in excess of celery. An addition of potato might make this even smoother. Hold the parmesan for vegetarian.
Provided by yogiclarebear
Categories Vegetable
Time 45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Treat a large non-stick stockpot with cooking spray. Heat the garlic and onions over medium heat for 5-7 minutes, until onions begin to soften.
- Add celery, broth (reserving 1/4 cup), and bay leaves. Bring to a boil, reduce heat, cover and simmer 20 minutes.
- Meanwhile, puree the tofu in a food processor along with reserved broth. Ensure that the tofu is totally smooth!
- Once the celery is softened, remove the bay leaves from the soup, and use an immersion blender (or perform batches to the food processor) to puree the celery and onions.
- With the soup on the stovetop over medium low heat, add the smooth tofu, white pepper, hot sauce, and lemon juice. Heat gently before serving.
- Top with parmesan cheese and additional hot sauce as you like!
Nutrition Facts : Calories 32.4, Fat 0.4, SaturatedFat 0.1, Sodium 73.2, Carbohydrate 4.9, Fiber 1.1, Sugar 2, Protein 2.9
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-LESS MUSHROOM SOUP
Provided by Geoffrey Zakarian
Categories appetizer
Time 45m
Yield 4 servings (1 quart)
Number Of Ingredients 20
Steps:
- In a Dutch oven or heavy-bottomed pot, heat 1/4 cup of the olive oil over medium-high heat. Add the mushrooms, garlic and onion and season with pepper. Cook until the vegetables are softened and lightly caramelized, about 8 minutes. Season with salt and pepper. Add the chicken stock, bread, vermouth and thyme. Bring to a simmer and simmer for another 20 minutes.
- Transfer the soup to a blender, add 2 to 3 teaspoons sherry vinegar and, with the motor running, drizzle in the remaining 1/2 cup olive oil for a creamy texture. Season with salt and pepper and more sherry vinegar as needed to balance the richness. Divide the hot soup among bowls and garnish with Tahini Herb Drizzle, fried shallots and chopped dill.
- In a medium bowl, whisk together the tahini, olive oil, lemon juice, parsley and honey. Season with salt and pepper. If necessary, thin with a few teaspoons of water to achieve the desired consistency.
CREAM OF CELERY SOUP
Easy, hearty, tasty, my family loves this soup. I'm not sure where I got it anymore, but the copy I have says, "thanks to Curtis Aikens"
Provided by scooter the bear
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Make up your vegetable broth. I usually use 6 cups of boiling water, 1 pkg of onion soup mix and 1 extra large vegetable boullion cube (that does 2 cups of broth, like Knorr.).
- In a small saucepan, add 1 cup celery, 1 cup carrots and 1 cup vegetable broth. Bring to a boil and cook for about 4 minutes. Set aside.
- 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 well until mixture boils.
- Add uncooked 1 cup celery and 1 cup carrots. Bring mixture to a boil, reduce heat and simmer covered for about 30 minutes.
- When cooked, use a slotted spoon to strain out much of the vegetables, put in blender with a cup or two of the stock and puree (my family likes a bit extra of the vegetables to remain unblended to add to the heartiness, but original recipe said run through a fine sieve and blend all the vegetables.).
- Stir puree back into the pot with the liquid. Stir in the reserved vegetables and fat-free evaporated milk (original recipe asked for 1 cup heavy cream.).
- Heat and serve.
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
This rich celery soup whipped up by Janet James of Bluff City, Tennessee will warm up any family gathering or quiet evening at home. With just the right amount of onion flavor, it's creamy and crowd-pleasing.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 144 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 1120mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 8g protein.
CREAMLESS CREAMY SQUASH SOUP
Here's my go-to recipe for family and friends' get-togethers. One time, my niece devoured three bowls of it and we had to stop her from a fourth so others could have one last spoonful! -Sharon Verea, Thomasville, Georgia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, heat oil over medium heat. Add onions, celery and carrots; cook and stir until onion is tender, 6-8 minutes. Stir in butternut squash, sweet potato and summer squash. Cook and stir until squash and potato are lightly browned, 5-7 minutes. Add garlic; cook 1 minute longer., Add broth, savory and pepper; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 20-25 minutes., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to pan; heat through. If desired, serve with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 138 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 497mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 7g fiber), Protein 2g protein. Diabetic Exchanges
CREAMLESS BROCCOLI SOUP
You will never miss the cream in this soup. It is a filling vegan recipe anyone would enjoy. Found in one of my favorite Moosewood cookbook
Provided by TishT
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine in a soup pot the oil, onions, celery, garlic and salt.
- Cook covered on medium heat for 10 minutes, stirring often.
- Meanwhile, rinse the broccoli, cut into 4-5 cups of florets, and peel and chop the stems to make about 2 cups.
- Reserve 1 cup of florets.
- When the onions are clear, add 4 cups of the water or stock and all the broccoli except for the reserved florets.
- Cover and bring to a boil.
- Lower the heat and simmer for 5 minutes.
- Add the oats and simmer gently for about 10 minutes, stirring often, until the broccoli is tender and the soup begins to thicken.
- Remove from the heat and then stir in the lemon juice, dill and pepper.
- Working in batches, puree the soup (in a blender, preferably) until smooth.
- Bring the remaining 1/2 cup water to a boil in a small sauce pan.
- Add the reserved broccoli florets and cook, covered, until they are bright green and crisp tender, about 3-5 minutes.
- Stir the florets and their cooking water into the soup.
- Garnish with lemon slices and chives if desired.
- Serve.
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
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