SUPER EASY CREAMY CELERY AND APPLE SOUP
A super easy recipe for this light and deliciously creamy soup perfect for fall and winter.
Provided by Karon Grieve
Categories Soup
Time 40m
Number Of Ingredients 11
Steps:
- Toss the onion into a large pan with the olive oil and cook on medium heat for about 5 minutes till translucent but do not brown.
- Add the garlic and cook for one more minute.
- Add the celery, apple, thyme and potato and the stock and seasoning.
- Cover and simmer for 20 minutes.
- Using an immersion blender puree the soup in the pan or carefully transfer to a blender.
- Serve with a spoonful of Greek yogurt or cream and a few pieces of grilled and crumbled bacon or pancetta and a few celery leaves.
Nutrition Facts : Calories 178 kcal, Carbohydrate 21 g, Protein 4 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 111 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
CREAMY APPLE AND CELERY ROOT SOUP WITH GRILLED CHEDDAR, BACON AND APPLE HONEY MUSTARD SANDWICH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield s: 4 servings
Number Of Ingredients 20
Steps:
- For the soup, heat the EVOO, 3 turns of the pan, in a soup pot or large Dutch oven. Add the chopped celeriac, parsnips, potato, onion, bay and thyme. Season with salt and pepper and cook, partially covered, to soften, 10 to 12 minutes, stirring occasionally. Add the apples and lemon juice and cook 5 minutes more. Then deglaze the pan with the Calvados or Sauterne and add the chicken stock. Simmer over medium-low heat, 20 to 25 minutes more. Then remove the bay leaf and puree the soup. If too thick, add 1 cup water to puree. Add the cream or creme fraiche, turn off the heat, cool and store for a make-ahead meal.
- Butter one side of each slice of bread. Combine the apple butter, honey and mustard and spread over opposite sides of the bread. With the buttered-side facing out, build the cheese sandwiches and individually wrap for make-ahead.
- To serve, preheat the oven to 375 degrees F. Heat the soup up over medium heat, stirring occasionally. Arrange the bacon on a slotted pan and bake until crisp, about 15 minutes. Place the bacon and sliced apples in the prepared sandwiches. Heat a griddle pan over medium heat and make the grilled cheeses, cooking until deeply golden and crisp on both sides.
CREAMY CELERY APPLE SOUP
Make and share this Creamy Celery Apple Soup recipe from Food.com.
Provided by Parsley
Categories Apple
Time 32m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot over med-high heat, melt butter; add celery, onion, garlic, carrots, and apple and saute for 6-7 minutes.
- Add broth, pepper, thyme and rosemary to pot. Bring to a boil; reduce heat and simmer for about 15-20 minutes or until all veggies are very tender.
- Stir in flour; mix well.
- Reduce heat to low; stir in cream cheese cubes. Heat and stir on low until cream cheese is melted.
- Puree (using hand blender/blender/food processor) to desired consistency. (I usually puree a little over half of mine, but you can make it as smooth as desired).
- Serve.
Nutrition Facts : Calories 298.8, Fat 23.9, SaturatedFat 14.9, Cholesterol 69.7, Sodium 294.6, Carbohydrate 18.4, Fiber 3.9, Sugar 8.2, Protein 5.2
A HEALTHY APPLE AND CELERY SOUP
No need for cream in this soup. Some fresh seasoning from sage, and the sweetness of the apples make this an amazing easy quick soup. One of the things I like best about this soup, is that it has a very clean fresh flavor. This to me, makes an amazing starter for a dinner party, soup for lunch or served with sandwiches or salad for a great light dinner. And the best part ... this is just as good served chilled, as it is hot. I love to serve this with my Sweet Savory Bread Sticks.
Provided by SarasotaCook
Categories Stocks
Time 1h
Yield 4-6 Bowls of soup, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Base -- In a medium sauce pan, melt the butter over medium heat and add the celery, onion and cook 3-4 minutes. Add in the apples and broth and cook until tender. It will take about 20 minutes on a medium low simmer, uncovered.
- Puree -- I used my immersion blender, but you can you can transfer it to a standard blender and puree until smooth.
- Season -- Add in the the sage, and a very small pinch of cloves, go easy ad season with black pepper. Cook another 10 minutes.
- Mascarpone -- Mix the mascarpone with the brandy, and return to the refrigerator. I mixed mine right in the container, save on those dirty dishes.
- Serve -- I like to serve with a fresh small sprig of sage and a dollop of the Brandied Mascarpone cheese. You can serve this hot, which I prefer, or chilled is also very good. And don't forget my Sweet Savory Bread Sticks.
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