Lemony Celery Soup Recipes

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CREAMY CELERY SOUP



Creamy Celery Soup image

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

2 tablespoons butter
1 1/2 pounds (12 to 15 large stalks) celery, sliced 1/2 inch thick crosswise (about 6 cups), leaves reserved for garnish
1 medium onion, coarsely chopped
1 baking potato, (8 to 10 ounces), peeled and cut in 1/2 inch cubes
Coarse salt
1 to 2 tablespoons fresh lemon juice

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

LEMONY CELERY SOUP



Lemony Celery Soup image

Make and share this Lemony Celery Soup recipe from Food.com.

Provided by Sharon123

Categories     Low Protein

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

4 potatoes
8 stalks celery, thinly sliced
4 -6 green onions, sliced
3 tablespoons butter
2 (10 3/4 ounce) cans chicken broth (I use veg.)
1 (10 3/4 ounce) can water (use chicken broth can)
3 tablespoons lemon juice
6 -8 spinach leaves, stemmed and coarsely chopped
slivers fresh lemon rind
black pepper
salt
4 slices French bread
butter
grated parmesan cheese
paprika

Steps:

  • Peel and thinly slice potatoes.
  • Combine with celery and onions.
  • In saucepan, heat butter.
  • Add veggies and saute, stirring for 2 to 3 minutes.
  • Pour in the broth, water and lemon juice.
  • Bring to boiling.
  • Cover and simmer for 15 to 20 minutes or till tender.
  • Puree using blender.
  • Return to pan.
  • Stir in seasonings to taste.
  • Add spinach, and heat till spinach is limp.
  • Garnish with slivers of lemon rind.
  • For 8 servings- double ingredients but use only 3 1/2 cans of broth.
  • Increase cooking time to about 25 minutes.
  • Serve with cheese toast made by buttering 4 slices of French bread.
  • Sprinkle generously with Parmesan cheese and with paprika.
  • Broil for 5 minutes.
  • Enjoy!

CHICKEN AND RICE SOUP WITH CELERY, PARSLEY AND LEMON



Chicken and Rice Soup With Celery, Parsley and Lemon image

This soup is simultaneously cozy and fresh. It's just the kind of thing you want to eat when you're sick and seeking something that'll perk you up and get you through it. The soup simmers long enough for the rice to start to break down so it thickens the soup. If you prefer a brothier soup that's predominantly chicken and rice floating in broth, cook just until the rice is tender. Or if you want thick porridge, just keep simmering. (You can't really overcook chicken thighs.) Lemon juice adds brightness, as does the lively mix of parsley, lemon, garlic and celery leaves strewn on top.

Provided by Ali Slagle

Categories     dinner, easy, lunch, weeknight, grains and rice, poultry, soups and stews, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

8 cups chicken broth
1 pound boneless, skinless chicken thighs
4 stalks celery, leaves reserved and stalks thinly sliced
3/4 cup jasmine rice (unrinsed)
Kosher salt
1/2 cup fresh parsley leaves
1 teaspoon fresh lemon zest plus up to 1/2 cup lemon juice (from 2 to 3 lemons)
1 small garlic clove
1 tablespoon unsalted butter (optional)

Steps:

  • In a large Dutch oven or pot, combine the broth, chicken, celery and rice. Season lightly with salt. (Some broths have more salt than others, so start easy.) Bring to a simmer over medium-high heat, then reduce heat and simmer until the chicken is cooked through and the rice starts to break down and lose its shape, 20 to 30 minutes.
  • Meanwhile, finely chop together the parsley leaves, lemon zest and up to 1/2 cup celery leaves. Transfer to a small bowl, grate the garlic clove into the bowl, season with salt and stir to combine.
  • Using tongs, remove the chicken from the pot and transfer to a medium bowl. Using two forks, shred the chicken into pieces, then stir it back into the soup. Remove from heat, stir in the butter (if using), and season to taste with salt. Stir in the lemon juice a little at a time until the soup is bright but still tastes like chicken. (You may not use the full 1/2 cup juice.)
  • Divide the soup among bowls and top with the parsley-lemon mixture. (The soup, minus the lemon juice and parsley mixture, can be refrigerated for up to 3 days; the rice will absorb liquid as it sits, so add more chicken broth when reheating. Add the lemon juice and fresh herb garnish just before serving.)

LEMON CHICKEN ORZO SOUP



Lemon Chicken Orzo Soup image

Inspired by Panera Bread's version, this soup delivers on flavor. Tender chicken in a lemony broth with orzo pasta, carrots, onions, celery, and baby spinach. This has quickly become one of my family's very favorite soup recipes.

Provided by ReneePaj

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h20m

Yield 12

Number Of Ingredients 17

8 ounces orzo pasta
1 teaspoon olive oil
3 carrots, chopped, or more to taste
3 ribs celery, chopped
1 onion, chopped
2 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried oregano
salt and ground black pepper to taste
1 bay leaf
3 (32 ounce) cartons fat-free, low-sodium chicken broth
½ cup fresh lemon juice
1 lemon, zested
8 ounces cooked chicken breast, chopped
1 (8 ounce) package baby spinach leaves
1 lemon, sliced for garnish
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
  • Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
  • Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
  • Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 21.7 g, Cholesterol 20 mg, Fat 4.1 g, Fiber 2.6 g, Protein 12.1 g, SaturatedFat 1.5 g, Sodium 186.9 mg, Sugar 3.8 g

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