Gluten Free Cream Of Kumara Celery Soup Recipes

GLUTEN-FREE CREAM OF CELERY SOUP RECIPE

Steps:

• Place chopped celery and oil into a 2 quart glass microwave-safe bowl. Cover and cook on HIGH for 4 minutes. (If substituting onion for onion powder, add the onion to the celery to knock off the crunchiness.)
• Add remaining ingredients and whisk until smooth.
• Microwave for 2 minutes, stopping to whisk after 1 minute and again when finished.
• Saute celery (and onion if substituting for powder) in hot oil in skillet over medium heat.
• When vegetables are softened, add milk, then whisk in remaining ingredients. Stir constantly and cook gently until thickened.

CREAM OF CELERY SOUP {GLUTEN-FREE}

Steps:

• Add the butter to a medium saucepan over medium-high heat. Add the celery, potato, and onion, cover the pan, and cook until the vegetables are starting to soften but not brown, about 5 minutes, stirring occasionally. Stir in the garlic during the last minute, and stir constantly once it's added.
• Add the stock, salt, pepper, nutmeg, and bay leaf. Bring to a boil, and then cover the saucepan, turn the heat down to simmer, and cook until the vegetables are tender, about 15 minutes.
• Stir in the milk and heat a couple minutes until steaming, being careful not to let the soup boil after the milk is added so the milk doesn't curdle. Use a fork to mash a few of the potatoes against the side of the saucepan to thicken the soup a bit.
• Serve.

GLUTEN FREE CREAM OF KUMARA & CELERY SOUP

Steps:

• Combine the celery, spinach, kumara and stock in a saucepan and simmer the vegetables until soft.
• Puree until smooth. I put the misture through a sieve to remove the celery strings.
• Melt the margarine in a large saucepan.
• Saute the onion, until tender. Stir in the flour. Gradually stir in the rice milk, cooking on low heat until thick.
• Slowly stir the puree into the white sauce.
• Season. Heat through without boiling then serve.

GLUTEN-FREE "CANNED" CREAM OF CELERY SOUP T-R-L

Steps:

• NOTE RE AMT:.
• Makes approx 2 cups of "condensed" cream of celery soup whcih will work for most recipes calling for a canned soup.
• Heat olive oil in a sauce pan and saute the onions and celery until translucent.
• Stir in the sea salt, pepper, parsley and water.
• Simmer for about 30 minutes then remove from heat and cool slightly.
• Place all in a food processor and process until smooth.
• Return to pan and bring to a boil.
• Mix the tapioca flour into the half and half and add to the mixture, stirring as it cooks and thickens.