Smooth Satiny Celery Soup Food

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.

CREAMY CELERY SOUP

Steps:

• Heat butter in a large (4-quart) saucepan over medium heat. Add celery, onion, and potato; season with salt. Cook, stirring occasionally, until vegetables begin to soften, 8 to 10 minutes.
• Add 6 cups water to saucepan; bring to a boil. Reduce heat to medium, and simmer until vegetables are very tender, about 20 minutes.
• Working in batches, puree soup until smooth. (To prevent splattering, fill blender only halfway, and allow the heat to escape: Remove cap from hole in lid; cover lid with a dish towel, holding down firmly while blending.) Return soup to pan; stir in lemon juice, and season with salt. Serve, garnished with celery leaves.

CELERY SOUP

Steps:

• Heat 2 tablespoons olive oil in a frying pan over medium heat. Add onion, carrots, and leek; cook until soft, about 5 minutes. Add garlic; cook for 1 minute. Transfer to a soup pot.
• Heat remaining olive oil in the same frying. Saute celery to release some of the moisture, about 10 minutes.
• Transfer celery to the soup pot. Add chicken broth and potatoes. Cut parsley into the pot using kitchen scissors. Season soup with thyme, seasoning blend, salt, and pepper. Increase heat to medium-high and bring to a rolling simmer.
• Reduce heat and simmer until carrots, celery, and potatoes are soft enough to easily puree, about 30 minutes. Avoid cooking vegetables until mushy. Remove from heat and cool for about 20 minutes.
• Puree soup with an immersion blender. Simmer over low heat until heated through, 10 to 15 minutes. Serve immediately or let flavors meld overnight and serve the next day.

SMOOTH & SATINY CELERY SOUP

Steps:

• Heat oil in a large saucepan or stock pot on medium heat.
• Add onion, celery and celery root. Cook for 5 minutes, stirring occasionally. Add stock, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 40 minutes.
• Purée soup. Add evaporated milk. Taste and adjust seasonings if necessary.
• TIPS: Freeze leftover soup to have on hand.

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 ROOT AND APPLE PURéE

Steps:

• Slice off one end of the celery root, making a flat edge so the vegetable doesn't roll around. Cutting in a downward motion, remove the outer skin until the root is completely peeled. Repeat with the other celery root. Cut into even, medium-sized chunks, then place in a stockpot along with milk and enough water to cover the vegetables. Bring to a simmer.
• Peel and cut two apples into large chunks. Add to the simmering celery root, along with the caramelized onion, curry powder, turmeric, and a pinch of salt. Simmer until the celery root is completely tender, about 15-20 minutes.
• When the celery root and apples are soft and liquid has reduced a bit, taste; add more salt if necessary. Using a slotted spoon, add the solids to the food processor, followed by the liquid (to control the desired smoothness of the puree). Purée, then add butter and another pinch of salt; purée again until smooth. Cut remaining apple into matchstick-sized pieces; garnish purée with apple and walnuts before serving.