Garlicky Cream Of Celery Soup Recipes

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.

CREAM OF CELERY SOUP

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.

LOW-FAT CREAM OF CELERY SOUP WITH GARLIC, CURRY & HERBS

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.

CREAM OF CELERY SOUP(LOW-FAT)

Steps:

• In a large saucepan,heat butter til bubbly,add celery,onion and stock cubes and stir til well combined.
• Reduce heat and cover,and let simmer for 10 minutes til veggies are tender.
• Sprinkle flour over veggie mixture stirring constantly,until mixture thickens.
• Remove from heat and let cool slightly.
• Puree 1/2 the mixture then return to pan,rewarm stirring til well combined.

GARLICKY CREAM OF CELERY SOUP

Steps:

• Trim the bottoms off of the celery and remove the strings with a vegetable peeler. Cut 10 of the stalks into 1/2-inch slices. Cut the remaining 2 stalks into 1/4-inch dice, and set aside.
• Heat 1 tablespoon of the oil in a soup pot. Add the onion and garlic and sauté over medium heat until the onion is lightly golden.
• Sprinkle in the flour and stir it in until it disappears. Add the sliced celery, the potatoes, and just enough water to cover. Bring to a rapid simmer, then lower the heat. Add the seasoning, fresh herbs, and celery leaves. Cover and simmer gently until the vegetables are tender, about 25 minutes. Remove from the heat.
• With a slotted spoon, transfer the solid ingredients to a food processor or blender and puree, in batches if necessary, until smoothly pureed, then stir back into the soup pot. Or insert an immersion blender into the pot and puree the soup until smooth. Return to low heat and add enough rice milk to give the soup a slightly thick consistency. Stir in the creamer.
• Heat the remaining oil in a small skillet. Add the reserved celery and sauté over medium heat until touched with golden spots. Stir into the soup, then season with salt and pepper. Serve at once, or allow the soup to stand off the heat for an hour or so, then heat through before serving. Garnish each serving with chopped dill or parsley.
• Per serving:
• Calories: 156
• Total fat: 6g
• Protein: 3g
• Fiber: 3g
• Carbohydrate: 24g
• Cholesterol: 0mg
• Sodium: 87mg