Celery Soup With Sourdough Croutons And Tarragon Swirl Recipes
TARRAGON-CELERY SOUP
Quick cream of celery soup with a lot of flavor and a small kick.
Provided by tomboy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Place a large pot over medium-low heat. Add butter and melt to coat the bottom of the pot. Add celery and onion; cook, stirring occasionally, until onion is translucent and celery is softened, 10 to 15 minutes. Keep the heat low enough so that the butter does not burn and onion does not brown or caramelize. Add garlic; cook and stir until aromatic, about 1 minute. Stir in salt, white pepper, tarragon, and cayenne.
- Meanwhile, place a medium pot over very low heat. Add milk and chicken broth and allow to warm slowly. Do not allow to boil or scald.
- Stir flour into the vegetable mixture until no dry flour remains. Pour in all but 1 cup of the warm liquid and bring to a low simmer.
- Whisk cornstarch into the remaining cup of liquid until there are no lumps. Add the cornstarch mixture to the vegetables. Stir in sherry. Bring to a simmer and cook over low heat until warm throughout and slightly thickened, about 10 minutes.
- Blend half of the soup in the bowl of a food processor or blender, then add back into the pot and serve.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 26.3 g, Cholesterol 28.1 mg, Fat 8.9 g, Fiber 2.9 g, Protein 7.3 g, SaturatedFat 5.3 g, Sodium 1454.8 mg, Sugar 9.8 g
CELERY SOUP WITH SOURDOUGH CROUTONS AND TARRAGON SWIRL
Provided by Bon Appétit Test Kitchen
Categories Bread Milk/Cream Blender Potato Appetizer Sauté Quick & Easy Yogurt Low Cal High Fiber Dinner Celery Healthy Tarragon Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 first-course servings
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon olive oil in large pot over medium-high heat. Add chopped green onions; sauté 2 minutes. Add sliced celery with leaves, low-salt chicken broth, whiteskinned potato pieces, and celery seeds; bring to boil. Reduce heat to medium; cover and simmer until vegetables are tender, about 15 minutes.
- Working in batches, puree soup in blender until smooth. Return puree to pot. Stir in 3 tablespoons whipping cream. Season to taste with salt and freshly ground black pepper.
- Heat remaining 2 teaspoons olive oil in small nonstick skillet over medium high heat. Add sourdough baguette cubes; sauté until brown and crisp, 3 to 4 minutes. Season croutons to taste with salt and freshly ground black pepper.
- Mix 2 tablespoons plain nonfat yogurt and 1 teaspoon minced fresh tarragon in small bowl. Rewarm soup. Divide soup equally among 6 bowls. Drizzle each serving with tarragon yogurt sauce. Sprinkle each serving with sourdough croutons. Garnish with tarragon sprigs and serve immediately.
SOURDOUGH CROUTONS
These crisp, buttery croutons are good on salads, soups or just as a snack. Toss the croutons in a salad or garnish a bowl of soup with them.
Provided by DebbyJean
Categories Side Dish Sauces and Condiments Recipes Crouton Recipes
Time 30m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine melted butter, Italian seasoning, olive oil, and kosher salt in a large bowl; add bread cubes and toss to coat. Sprinkle Parmesan cheese over the bread cubes; toss to coat. Spread onto a baking sheet.
- Bake in preheated oven, stirring occasionally, until lightly browned, about 20 minutes.
Nutrition Facts : Calories 63.2 calories, Carbohydrate 5.4 g, Cholesterol 10.4 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 122.2 mg, Sugar 0.3 g
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CELERY SOUP WITH SOURDOUGH CROUTONS AND TARRAGON SWIRL
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3.5/5 (4)Total Time 50 mins
- Heat 1 teaspoon olive oil in large pot over medium-high heat. Add chopped green onions; sauté 2 minutes. Add sliced celery with leaves, low-salt chicken broth, white-skinned potato pieces, and celery seeds; bring to boil. Reduce heat to medium; cover and simmer until vegetables are tender, about 15 minutes.
- Working in batches, puree soup in blender until smooth. Return puree to pot. Stir in 3 tablespoons whipping cream. Season to taste with salt and freshly ground black pepper.
- Heat remaining 2 teaspoons olive oil in small nonstick skillet over medium-high heat. Add sourdough baguette cubes; sauté until brown and crisp, 3 to 4 minutes. Season croutons to taste with salt and freshly ground black pepper.
- Mix 2 tablespoons plain nonfat yogurt and 1 teaspoon minced fresh tarragon in small bowl. Rewarm soup. Divide soup equally among 6 bowls. Drizzle each serving with tarragon yogurt sauce. Sprinkle each serving with sourdough croutons. Garnish with tarragon sprigs and serve immediately.
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