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
LEMONY CELERY SOUP
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
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
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
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
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
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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LEMONY CELERY ROOT & CHICKPEA SOUP | COOK FOR YOUR …
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- Heat 1 tablespoon of the olive oil over medium high heat in a 5 quart dutch oven. When it starts to ripple, add the onion and the bay leaf. Stir to mix then cook 1 minute. Add ½ the peeled lemon zest, sprinkle with salt. Turn the heat down to medium and cook until the onion starts to soften 5-10 minutes, they should not brown.
- Add the celery root and stir to mix. Sprinkle with a little more salt and cook partially covered for 5-8 minutes, stirring from time to time until the celery root starts to soften at the edges. Add the whole garlic cloves and enough water to cover everything. Bring to a boil, cover and reduce the heat to medium low. Cook until the vegetables are just tender, about 15-20 minutes.
- Add the chickpeas. The soup should have the consistency of a soupy stew so if needed, add more water to cover. Cook another 20 -25 minutes or until the chickpeas are heated through and the celery root can be mashed easily against the side of the pan.
- Meanwhile, make the gremolata: on a board, roughly chop the parsley. Sprinkle with ¼ teaspoon of sea salt and lay the remaining lemon zest on top. Chop the zest into the parsley. When the herbs are getting fine and blended, add 1 teaspoon of the olive oil and continue chopping. Keep adding the remaining oil a teaspoon at a time as you chop until you have a slurry. Scrape into a small bowl and stir in any remaining olive oil. Taste for salt and set aside.
CREAM OF CELERY SOUP RECIPE | EATINGWELL
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Category Healthy Soup RecipesCalories 141 per servingTotal Time 30 mins
- Remove and reserve leaves from celery (about 1/2 cup); set aside. Chop celery stalks to equal 4 cups. (Reserve any remaining stalks for another use.)
- Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Add the chopped celery stalks, onions, thyme and garlic; cook, stirring often, until the vegetables are softened, 8 to 10 minutes. Add lemon zest and ground fennel; cook, stirring occasionally, for 30 seconds. Add broth and salt; bring the mixture to a boil. Boil, stirring occasionally, until the celery is soft, 5 to 6 minutes.
- Add spinach, tarragon and lemon juice to the celery mixture; cook over medium-high heat, stirring occasionally, for 1 minute. Remove from heat.
- Working in batches, if needed, transfer the soup to a blender. Secure the lid on the blender, and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process on low speed, gradually increasing to high, until the mixture is smooth, about 45 seconds. (Alternatively, process soup in the pot using an immersion blender until smooth, about 2 minutes; use caution when blending hot liquids.) Stir in cream and white pepper.
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