Puréed Broccoli And Celery Soup Food

PURéED BROCCOLI AND CELERY SOUP

Steps:

• Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and celery. Cook, stirring, until tender, about 5 to 8 minutes. Do not allow these ingredients to brown. Add a generous pinch of salt to prevent this from happening (the salt draws out liquid from the vegetables). Add the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.
• Add the broccoli, potatoes or rice, water or stock, bouquet garni, and salt, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Remove the bouquet garni. Stir in the spinach and let sit for a minute off the heat. Add freshly ground pepper, taste and adjust salt.
• Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender fill only half way and cover the top with a towel pulled down tight, rather than airtight with the lid, because hot soup will jump and push the top off if the blender is closed airtight. Return to the pot and heat through, stirring. Adjust seasoning to taste with salt and pepper. Serve, topping each bowl with a sprinkle of chopped herbs and with other garnishes of your choice.

13 BEST PUREED SOUPS

Steps:

• Choose one or more options from our list of pureed soups here!
• Create your new favorite dish.
• Pat yourself on the back for making food at home for you to enjoy!
• Share and comment! Did you make any tweaks, so it's all your own?

CREAM OF BROCCOLI SOUP

Steps:

• Melt 2 tablespoons butter in a medium-sized stock pot, and sauté onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use an immersion blender and puree the soup right in the cooking pot.
• In a small saucepan, over medium heat, melt 3 tablespoons butter, stir in flour, and add milk. Stir until thick and bubbly then add to soup. Whisk to combine. Season with pepper and serve.

PURéE OF CELERY ROOT SOUP

Steps:

• In a saucepan over medium heat, heat 3 tablespoons oil and add leek, onion, celery and garlic. Sauté until softened but not browned, about 4 minutes.
• Add celery root and stock, and bring to a boil. Reduce heat to low and simmer until celery root is tender when pierced with a knife, about 20 minutes.
• Using a blender and working in batches, purée soup until smooth. Add remaining 1 tablespoon oil and milk as needed to enrich soup. Season with salt and pepper to taste. If desired, soup may be cooled, covered and refrigerated for up to 24 hours before serving. Reheat gently just until steaming.
• To serve, divide soup among four bowls. Garnish with chervil or tarragon, and serve hot.

BROCCOLI CHEESE SOUP FOR THE SOUL

Steps:

• In a medium saucepan, bring broth, broccoli (about 1 med. head will yield 3 cups chopped broccoli) and celery to a boil over high heat.
• Reduce heat to medium and simmer until broccoli is tender, about 10 minutes.
• Stir occasionally.
• Meanwhile, melt butter in a large saucepan over medium heat and stir in flour, salt and pepper; cook for 1 minute.
• With a whisk or wooden spoon, add milk gradually, beating constantly to prevent lumping.
• (It will thicken like paste at first; keep beating in milk to thin it.) Bring to a boil.
• If you want a smooth soup, puree broccoli in blender.
• Now add broccoli mixture (smooth or chunky) into large saucepan with the milk.
• Remove from heat and stir in cheese.
• Serve immediately.