Selderijsoep Michigan Dutch Celery Soup Food

CELERY SOUP

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.

CREAM OF CELERY SOUP

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

Steps:

• In a dutch oven melt the butter with the olive oil. Add the onions and potatoes and cook over medium heat for about five minutes. To the potato and onion mixture add the celery and shallots and cook for an additional five minutes.
• Slowly pour wine into the vegetables and bring to a boil. Boil for about three minutes than add chicken broth. Cover dutch oven and simmer for approximately one hour or until the vegetables are tender.
• Remove from heat and let set for about 20 minutes or until mixture is cool. Pour soup in batches into a blender and blend until smooth. Return blended soup to the dutch oven and heat to a simmer. Add half and half, stirring until well combined. Season with salt and pepper to taste and serve with a crouton garnish.

MICHIGAN DUTCH BARLEY SOUP - GERSTENBRIJ

Steps:

• Rinse barley in cold water; drain.
• Add salt to boiling water, followed by the barley.
• Cook until tender, about two hours (water will mostly evaporate).
• Add soup stock and vegetables.
• Cook until vegetables are tender.
• Serve hot.

SELDERIJSOEP - MICHIGAN DUTCH CELERY SOUP

Steps:

• Cook celery and onion in boiling water for ten minutes.
• In another pan, melt the butter; add flour and blend.
• When flour and butter are fully incorporated, add milk and cook, stirring constantly until thick.
• Add the cooked celery and onion with the cooking liquid to the white sauce.
• Season to taste with salt and pepper.
• Serve hot.