CELERY POTATO SOUP
Provided by Food Network
Time 45m
Yield 6½ c (1.5 L)
Number Of Ingredients 8
Steps:
- 1.Saute celery and onions in oil until softened.
- 2.Add vegetable broth and let simmer for about 25 minutes.
- 3.Place cooked ingredients, buttermilk, potatoes, garlic, salt, and pepper into the Vitamix container in the order listed and secure lid.
- 4.Select Variable 1.
- 5.Turn machine on and slowly increase speed to Variable 10, then to High.
- 6.Blend for 2 minutes.
- 7.Serve immediately.
CELERY POTATO SOUP
This soup is a delicious combination of potatoes, celery, garlic, and onion. Top with Parmesan cheese, fresh basil, and parsley flakes.
Provided by DarrahBoop
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a stockpot over medium-high heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add potatoes and celery and saute until celery is tender and slightly browned, 3 to 5 minutes. Add water, bouillon cube, garlic salt, and pepper. Bring to a boil and cook until potatoes are tender, 20 to 25 minutes.
- Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Serve hot.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 40.5 g, Cholesterol 0.2 mg, Fat 3.9 g, Fiber 6.5 g, Protein 5.4 g, SaturatedFat 0.6 g, Sodium 1096.5 mg, Sugar 4.8 g
CELERY SOUP
Cook up a batch of fresh, low-calorie celery soup for a healthy and filling veggie lunch or supper. Serve with chunks of crusty bread
Provided by Elena Silcock
Categories Lunch, Soup, Supper
Time 55m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 163 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium
CELERY AND POTATO SOUP
This light puree is more celery than potato. The potato thickens the soup, a simple potage that is brought to life by the tiny amount of walnut oil that's drizzled onto each serving.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Heat the olive oil over medium-low heat, add the onion, leek, and celery, and cook gently, stirring often, for about 10 minutes, until very tender. Add 1/2 teaspoon kosher salt after the first 5 minutes. Make sure that the vegetables do not color.
- Add the potatoes, garlic, and bouquet garni. Stir together and add the water or stock. Bring to a simmer, add salt to taste, cover and simmer 30 to 40 minutes, until the vegetables are very tender and the broth fragrant. Remove from the heat.
- Remove the bouquet garni from the soup. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Then strain through a medium strainer (this step is important; otherwise the soup will be stringy), using a pestle or the bottom of a ladle to push the soup through. Make sure to scrape the outside of the strainer so that all of the puree goes back into the soup. Return to the pot, stir with a whisk to even out the texture, heat through and season well with salt and pepper.
- Ladle the soup into bowls and garnish each bowl with a few thin slices of celery and about 1/4 teaspoon walnut oil. Sprinkle with minced chives or chervil if you wish, and serve.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 739 milligrams, Sugar 5 grams
CREAMY CELERY AND POTATO SOUP
Very easy to make, healthy, filling and, most of all, delicious!
Provided by ewuchatka
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Melt the butter in a large saucepan over a low heat. Add the celery, potatoes and leeks and cook gently for 5 minutes.
- Pour the stock into the pan and add the bay leaf. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes or until all the vegetables are tender. Remove the bay leaf.
- Cool slightly. Using a draining spoon, lift out the vegetables and put them into a blender or food processor with some of the liquid. Whizz to a purée.
- Return the purée to the pan with the rest of the liquid, add the milk and heat gently. Season to taste with salt and pepper.
- Ladle the soup into warm bowls and grind a little more pepper over the top. Scatter over the chopped celery leaves to garnish.
WINTER WARMER CARROT, CELERY AND POTATO SOUP
This is my take on carrot soup. Paprika and cumin give it a spicy and smoky taste and turmeric gives it a glowing color.
Provided by ladyinred
Categories Potato
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat the vegetable oil.
- Saute the onions till soft.
- Add the celery and the potato.
- Saute for a minute or so.
- Add the carrots.
- Lower the heat and cook covered for 10 minutes. Keep stirring every 3-4 minutes so that it doesn't stick to the pot.
- Add the 2 cups of vegetable stock.
- Add the herbs rubbing them between your fingers to make the more fragrant.
- Stir in the cumin, turmeric and paprika.
- Bring to a boil and cook for 10 minutes more.
- Let it cool then blend it in a blender or food processer.
- Stir in the milk.
- Add salt and pepper to taste.
CREAMY CELERY SOUP
This simple, satiny soup is rich and delicious.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 55m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 137 g, Fat 6 g, Fiber 3 g, Protein 2 g
HEARTY POTATO SOUP
Having grown up on a dairy farm in Holland, I love our country life here in Idaho's "potato country." My favorite recipe for potato soup originally called for heavy cream and bacon fat, but I've trimmed down the recipe. -Gladys DeBoer, Castleford, Idaho
Provided by Taste of Home
Time 50m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook the potatoes, carrots and celery in water until tender, 15-20 minutes. Drain, reserving liquid and setting vegetables aside. , In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.
Nutrition Facts : Calories 208 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 344mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
CELERY-LEEK SOUP WITH POTATO AND PARSLEY
This celery-forward soup is in essence a potato-leek soup that substitutes most of the potatoes with brighter celery, and skips the vast quantities of cream in the original, resulting in a lighter flavor and texture. Woodsy herbs like thyme and bay leaves, and fresh, raw parsley give the soup its intensely green, almost grassy taste. It's worth trying the soup without dairy, then admiring the transformative effect of a splash of crème fraîche or cream, which subdues the louder celery notes.
Provided by Alexa Weibel
Categories dinner, easy, weeknight, soups and stews, vegetables, appetizer, main course, side dish
Time 45m
Yield 6 to 8 servings (about 9 1/2 cups)
Number Of Ingredients 12
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.
CELERY AND POTATO SOUP
I was looking for a soup that would be beneficial for your health, especially when one had a cold. This recipe appeared on the web and looked like it would fit the bill.
Provided by Muddyboots
Categories Clear Soup
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Chop onion, Green Onion and Celery. Heat Oil and cook veggies for ten minutes. Make sure not to color veggies while cooking. Make a garni of 2 sprigs of parsley and thyme and one bay leaf. Add water or chicken stock, I used one can of chicken stock and the rest water. Add potato and garlic which have been halved. Cook 30-40 minutes adding additional salt and pepper for taste.When soup is done remove garni and blend the whole soup. If there is strings from the veggies you can strain. Reheat. Make garnish from piece of celery for the top of soup when you serve, by making tiny strips not slices.
Nutrition Facts : Calories 89.6, Fat 4.7, SaturatedFat 0.7, Sodium 188.8, Carbohydrate 11.3, Fiber 1.9, Sugar 2.1, Protein 1.4
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