CREAM OF CELERY SOUP
Steps:
- Saute the onions, leeks, and celery: Melt 2 tablespoons of the butter in a thick-bottomed 4 to 5 quart pot on medium heat. Add the chopped onion, leeks, and 5 cups of the chopped celery. Cook on medium heat for 10 minutes until softened. Add the minced garlic and cook for a minute more.
- Add the stock, bay leaves, and salt, then simmer: Add the chicken stock and bay leaves to the pot. Taste for salt and add salt. (If you are using unsalted butter and unsalted stock, you will need to add more salt than you expect. If not, maybe just a little salt will be needed.) Increase the heat to bring to a boil. Then, reduce the heat to low and cover to maintain a simmer. Simmer for 15 minutes.
- Braise the remaining celery to soften: While the soup is simmering, prepare the extra celery that will be added later to the soup. In a separate small saute pan, melt the remaining 1 tablespoon of butter on medium heat. Add 1 1/2 cups diced celery to the butter. Ladle 1/2 cup of the simmering stock from the soup pot into the saute pan. Simmer on low for 5 or 6 minutes to soften the celery. Set aside.
- Puree the soup: Remove the soup pot from the heat, and let cool slightly. Remove and discard the bay leaves. Using an immersion blender, puree the soup. If you don't have an immersion blender, carefully puree the soup in a stand blender in batches. Fill the blender no more than a third full at a time (keep your hand on the lid so the hot liquid doesn't explode). Return the pureed soup to the pot.
- Stir in the cream and the braised diced celery: Taste for salt and add more if needed. Serve hot, sprinkled with freshly ground black pepper and garnished with chopped chives or parsley.
Nutrition Facts : Calories 231 kcal, Carbohydrate 18 g, Cholesterol 42 mg, Fiber 3 g, Protein 7 g, SaturatedFat 9 g, Sodium 1061 mg, Sugar 8 g, Fat 15 g, ServingSize Serves 4 to 5, UnsaturatedFat 0 g
CREAM OF CELERY SOUP
A fabulous and easy cream soup that even people who don't like celery will love!
Provided by WONDERFALK
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 40m
Yield 32
Number Of Ingredients 9
Steps:
- Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot.
- Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine.
- Boil for 10 minutes, then strain out the vegetables by pouring through a sieve, or if the vegetables are large enough, a colander may be used.
Nutrition Facts : Calories 126.4 calories, Carbohydrate 10.3 g, Cholesterol 7.6 mg, Fat 7.8 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 2.2 g, Sodium 615.3 mg, Sugar 5.8 g
LOW-FAT CREAM OF CELERY SOUP WITH GARLIC, CURRY & HERBS
This is my adaptation of a recipe from one of my favorite cookbooks: "Fabulous Fat Free Cooking" by Lynn Fischer. The original recipe is pretty basic and we found it to be a bit blasé (especially if you have a cold or the flu and your tastebuds aren't working for you as well as they should - I've added onion, garlic, curry and some herbs to bring in a bit more flavor. We seem to enjoy it and I hope you will too.
Provided by - Carla -
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium non-stick saucepan, combine celery, onions, garlic and vegetable broth.
- Bring to a near boil over medium-high heat; reduce to medium-low, cover and cook 12 to 15 minutes, or until celery becomes tender.
- Meanwhile, place the cornstarch in a small bowl and gradually whisk in the milk until well blended.
- Whisk milk mixture into the saucepan.
- Whisk in the fat-free liquid creamer.
- Pour the soup into a blender or food processor and process for several minutes until pureed or to your desired consistency.
- Return the soup to saucepan and add bay leaf, thyme and curry; cook over medium heat, stirring constantly 4 to 5 minutes, or until soup thickens.
- Season to taste with salt and freshly ground black pepper.
Nutrition Facts : Calories 47.8, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.8, Sodium 79.2, Carbohydrate 9.4, Fiber 1.7, Sugar 2, Protein 2.4
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.
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