Best Leek And Celery Soup Recipes

CELERY-LEEK SOUP WITH POTATO AND PARSLEY

Steps:

• In a large pot, heat the 1/4 cup oil over medium. Add the leeks and garlic, season with salt and pepper, and cook, stirring occasionally, until meltingly tender, about 7 minutes.
• Add the celery, potato, bay leaves and thyme, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add the wine to deglaze, then cook, stirring occasionally, until liquid is almost dry, about 3 minutes.
• Add the stock and bring to boil over high. Reduce the heat to medium and simmer until all the vegetables are fully tender and soft, about 20 minutes. Discard the bay leaves, then stir in 1 cup parsley leaves.
• Working in two or three batches, transfer the soup to a blender and purée until smooth. (It's almost always beneficial to let the soup blend for another minute or two past what seems necessary to emulsify as much as possible.) Season generously with salt and pepper.
• Transfer to bowls. Drizzle with olive oil; garnish with reserved celery leaves and parsley, and sprinkle with pepper. Serve with a dollop of crème fraîche or a drizzle of heavy cream.

PUREED BROCCOLI, CELERY, LEEK AND CHEESE SOUP

Steps:

• Heat olive oil in large, heavy soup pot. Add onion and celery. Cook, stirring, until tender -- 5 minutes. Do not allow ingredients to brown -- add a generous pinch of salt to draw liquid out of vegetables. Add garlic and cook, stirring until fragrant -- 30 seconds. Add broccoli, rice, stock, bay leaf, cheese rind, thyme, rosemary. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Remove the bay leave, thyme stalks, cheese rind. Using an immersion blender, puree soup. Adjust salt and pepper seasonings. Stir in Cheddar cheese and adjust seasonings again. You can sharpen and adjust taste by adding a couple of squeezes of lemon juice from 1/2 a fresh lemon.

SAVOY CABBAGE AND CELERY ROOT SOUP WITH LEEK CONFIT

Steps:

• Heat the olive oil in a heavy pot, such as a Le Creuset, over medium-high heat. Add the onion, celery root, garlic, scallion tops, and leek confit. Sauté until the onion softens, about 15 minutes. Add the apple, mustard, and rosemary, and cook for another couple of minutes. The mixture will be very aromatic. Add the remaining ingredients and bring to a low simmer. Cover and simmer for 40 minutes. Adjust seasoning if needed.

AVGOLEMONO SOUP WITH LEEK AND CELERY

Steps:

• In a stock pot saute the leeks and celery in olive oil until softened. Add the chicken stock and simmer 20 minutes. Puree the mixture with an immersion blender.
• Just before serving, beat the lemon juice and eggs together until light and frothy. Slowly beat a ladleful of hot soup into the egg and lemon mixture, stir well, then whisk back into the soup pot.
• Stir the soup well to make sure the eggs are incorporated so that they do not curdle.
• Adjust seasoning, add salt and pepper and serve warm. Garnish each serving with fresh dill if desired.

CHICKEN, LEEK AND CELERY SOUP

Steps:

• break the free range chicken down then place in large pan. chop 5 sticks of celery and slice the onion place both in pan, tie the bay leaf and terragon,parsely place in pan. add water and bring to a boil reduce heat and let simmer for about 1 1/2 hours. remove chicken and cut off and reserve meat. strain the stock, then return it to the pan bring to rapid boil and reduce to about 6 1/2 cups. slice the remaining leeks, and celery. chop any of the cerley leafs for garnish. melt half the butter in a large pan. add the sliced leeks and celery, cover and cook for about 10 minutes. add the potatoes and wine and the rest of the chicken stock. season well with salt and pepper. bring to boil and the reduce the heat and let simmer for about 15 -20 minutes or untile the potatoes sre cooked. meanwhile cut the chicken to small pieces, melt butter in frying pan add the chicken with some more leeks and s+p. then add the chicken to your large pan mix well taste for ajustments. crumble pancetta over the soup and sprinkle with celery leafs

CELERY ROOT AND LEEK SOUP WITH SAGE OIL

Steps:

• Melt the butter in a large pot over medium heat. Add the leeks and celery; cook, stirring occasionally, until softened, about 5 to 10 minutes. Reduce the heat, to prevent the vegetables from browning.
• While the leeks are cooking, start cleaning and chopping the celery root and potatoes. Once the leeks are softened and translucent, add the chopped garlic and a pinch of salt.
• Finish cleaning the celery root and potatoes. Cut the vegetables into large, equally sized chunks.
• Add the cleaned celery root and potato chunks, and 10 cups of water to the pot, enough to cover the vegetables by 1 inch. Raise the heat to high. Tie the thyme and sage together and drop into the pot (reserve the extra sage leaves for the oil). Add freshly ground black pepper, to taste. Bring everything to a boil; reduce immediately to medium-low heat and simmer until all the vegetables are very tender, 20 to 30 minutes.
• Remove the pot from the heat. Remove and discard the herb bunch. Using an immersion blender, puree the soup until smooth. Add water to adjust the consistency, if necessary.
• Taste and adjust the seasoning, if necessary. In a medium skillet, warm the oil over medium heat. Add the sage leaves and cook until they turn deep green, 10 to 15 seconds. Remove from the heat.
• Ladle the soup into warm bowls. Drizzle sage oil over the soup and nestle a few of the sage leaves on top. Serve with optional wedges of lemon. Serve immediately

LEEK AND CELERY SOUP

Steps:

• Cut off green part of leeks and leave all white and 1 inch of the green leek..cut leek in half from top to bottom and wash under cold water separating the leek as the dirt collects in between the white layers rough chop..
• In large pot melt butter stir in all the vegetables and seasonings lower the heat and stirring occasionally simmer until vegetables are tender..add stock bring to boil turn down heat and simmer for 20 minutes covered., remove from heat.
• Using blender puree the soup,,pour in batches through sieve in case there are some little lumps. Add cream to serve and sprinkle with chives. If freezing the soup add the cream when you serve..do not add when it is being frozen. this freezes just great.