CELERY POTATO SOUP
This soup is a delicious combination of potatoes, celery, garlic, and onion. Top with Parmesan cheese, fresh basil, and parsley flakes.
Provided by DarrahBoop
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a stockpot over medium-high heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add potatoes and celery and saute until celery is tender and slightly browned, 3 to 5 minutes. Add water, bouillon cube, garlic salt, and pepper. Bring to a boil and cook until potatoes are tender, 20 to 25 minutes.
- Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Serve hot.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 40.5 g, Cholesterol 0.2 mg, Fat 3.9 g, Fiber 6.5 g, Protein 5.4 g, SaturatedFat 0.6 g, Sodium 1096.5 mg, Sugar 4.8 g
CREAMLESS CELERY POTATO SOUP
A very quick and easy amazingly low in carb soup for potatoes that is low in fat. Great tasting and low in fat and calories
Provided by qiltkitty
Categories Potato
Time 25m
Yield 7 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large saucepan over medium-high heat until hot.
- Add celery, potatoes, onion and garlic; cook and stir about 5 minutes or until celery is crisp-tender.
- Add broth; bring to a boil.
- Reduce heat and simmer, uncovered, about 10 minutes or until potatoes are fork-tender.
- Place half the soup mixture in food processor or blender; process until smooth.
- Pour into remaining mixture.
- Stir in milk, water and mustard; heat 1 to 2 minutes until hot.
- Sprinkle with shredded cheese.
CELERY POTATO SOUP
Provided by Food Network
Time 45m
Yield 6½ c (1.5 L)
Number Of Ingredients 8
Steps:
- 1.Saute celery and onions in oil until softened.
- 2.Add vegetable broth and let simmer for about 25 minutes.
- 3.Place cooked ingredients, buttermilk, potatoes, garlic, salt, and pepper into the Vitamix container in the order listed and secure lid.
- 4.Select Variable 1.
- 5.Turn machine on and slowly increase speed to Variable 10, then to High.
- 6.Blend for 2 minutes.
- 7.Serve immediately.
CELERY-LEEK SOUP WITH POTATO AND PARSLEY
This celery-forward soup is in essence a potato-leek soup that substitutes most of the potatoes with brighter celery, and skips the vast quantities of cream in the original, resulting in a lighter flavor and texture. Woodsy herbs like thyme and bay leaves, and fresh, raw parsley give the soup its intensely green, almost grassy taste. It's worth trying the soup without dairy, then admiring the transformative effect of a splash of crème fraîche or cream, which subdues the louder celery notes.
Provided by Alexa Weibel
Categories dinner, easy, weeknight, soups and stews, vegetables, appetizer, main course, side dish
Time 45m
Yield 6 to 8 servings (about 9 1/2 cups)
Number Of Ingredients 12
Steps:
- In a large pot, heat the 1/4 cup oil over medium. Add the leeks and garlic, season with salt and pepper, and cook, stirring occasionally, until meltingly tender, about 7 minutes.
- Add the celery, potato, bay leaves and thyme, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add the wine to deglaze, then cook, stirring occasionally, until liquid is almost dry, about 3 minutes.
- Add the stock and bring to boil over high. Reduce the heat to medium and simmer until all the vegetables are fully tender and soft, about 20 minutes. Discard the bay leaves, then stir in 1 cup parsley leaves.
- Working in two or three batches, transfer the soup to a blender and purée until smooth. (It's almost always beneficial to let the soup blend for another minute or two past what seems necessary to emulsify as much as possible.) Season generously with salt and pepper.
- Transfer to bowls. Drizzle with olive oil; garnish with reserved celery leaves and parsley, and sprinkle with pepper. Serve with a dollop of crème fraîche or a drizzle of heavy cream.
CELERY AND POTATO SOUP
This light puree is more celery than potato. The potato thickens the soup, a simple potage that is brought to life by the tiny amount of walnut oil that's drizzled onto each serving.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Heat the olive oil over medium-low heat, add the onion, leek, and celery, and cook gently, stirring often, for about 10 minutes, until very tender. Add 1/2 teaspoon kosher salt after the first 5 minutes. Make sure that the vegetables do not color.
- Add the potatoes, garlic, and bouquet garni. Stir together and add the water or stock. Bring to a simmer, add salt to taste, cover and simmer 30 to 40 minutes, until the vegetables are very tender and the broth fragrant. Remove from the heat.
- Remove the bouquet garni from the soup. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Then strain through a medium strainer (this step is important; otherwise the soup will be stringy), using a pestle or the bottom of a ladle to push the soup through. Make sure to scrape the outside of the strainer so that all of the puree goes back into the soup. Return to the pot, stir with a whisk to even out the texture, heat through and season well with salt and pepper.
- Ladle the soup into bowls and garnish each bowl with a few thin slices of celery and about 1/4 teaspoon walnut oil. Sprinkle with minced chives or chervil if you wish, and serve.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 739 milligrams, Sugar 5 grams
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