No Waste Hearty Celery Soup Recipes

SIMPLE CELERY SOUP

Steps:

• Heat the oil in a big pot over medium-high heat and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.
• Add the garlic and stir 1-2 minutes, until fragrant.
• Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies ( if not, add a little more water). Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.
• Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don't cook herbs or you lose the vibrant color!)
• Using an immersion blender blend until very silky smooth - OR if using a regular blender, let cool before blending in smaller batches. ( If blending warm soup, fill blender no more than halfway full, cover tightly with a lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender "explosion").
• Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup. For extra "green" color, add a handful of raw baby spinach if you like, or more fresh parsley.
• Place it back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options. Gently heat, careful to not over-simmer, or you may lose the lovely vibrant color.
• To make the crispy celery leaves, heat a generous amount of olive oil in a small skillet over medium heat. Wait until the oil is hot. Fry a "tester" celery leaf for 10-20 seconds on each side. Set on a paper towel. If it is crisp, continue on. Adding a few at a time, not overly crowding. If not crisp, fry them a little longer. You want about 3-5 leaves per serving bowl. In the same oil, you could fry the nigella seeds until you just begin to hear popping. Turn heat off. Arrange the crispy celery leaves in a crescent shape. Spoon a little of the nigella seeds along with a little oil in the same shape. Sprinkle with hemp seeds if you like.

SOOTHE ACHING JOINTS CURRIED CELERY SOUP

Steps:

• Heat oil in a large soup pot over medium heat. Sauté celery, onion and garlic until vegetables soften and onion becomes translucent. Add spices, mustard and herbs and sauté another minute. Add water or stock; bring to a boil, then lower heat and simmer 30 minutes. Add peppers before serving.

HARRY'S CELERY SOUP

Steps:

• Saute celery, leeks& tomatoes in the butter.
• Add soup stock.
• Cook 30 minutes.
• Strain& serve garnished with celery leaves.
• Season to taste.

CREAM OF CELERY SOUP

Steps:

• In a large saucepan bring to boil the celery and enough salted water to cover it.
• Reduce heat and simmer, covered, for 30 to 35 minutes or until the celery is very tender.
• Drain celery, discarding liquid.
• Place half of the cooked celery in a food processor bowl.
• Cover and process until very finely chopped.
• Repeat with remaining cooked celery.
• (You should have about 2 1/2 cups finely chopped celery and liquid; do not drain mixture.) In the same large saucepan melt the butter over medium heat.
• Stir in the onion and cook until tender (about 4 minutes).
• Stir in flour, salt, and white pepper.
• Stir in milk all at once.
• Cook and stir for 10 minutes or until bubbly.
• Stir in the celery mixture.
• Cook and stir for 5 minutes more.
• Serves 6.

CREAM OF THE CROP CELERY SOUP

Steps:

• Saute onons and celery in butter in a Dutch oven until tender.
• Add water, broth, and potato; cover and cook over low heat 15 minutes or until potato is tender.
• Pour half of soup mixture into container of an electric blender; process until smooth.
• Repeat procedure with remaining mixture, returning pureed mixture to Dutch oven.
• Remove skin from Brie; add Brie, milk, and remaining ingredients to Dutch oven.
• Cook over medium heat, stirring constantly, until cheese melts and soup is thoroughly heated.
• Yield: 5 cups.

CELERY SOUP

Steps:

• Combine the vegetables, butter, and salt in a medium saucepan.
• Saute over medium heat for 10 minutes or until the onion is tender.
• Add the chicken broth and simmer for 10 minutes or until the vegetables are tender.
• Add the dill.
• Puree in a blender or by using an immersion blender.
• Stir in the heavy cream and heat through.

NIGHT KITCHEN'S CREAM OF CELERY SOUP

Steps:

• Melt butter over low heat in a heavy-bottomed stockpot. Add shallot, scallions, and celery and cook, uncovered, until vegetables begin to soften; around 10-15 minutes.
• Add broth, potato chunks and rosemary to vegetables and bring to a rolling boil. Reduce heat to low, cover, and simmer until celery and potato are very tender, about 25 minutes.
• Using an immersion stick blender, puree solids until completely smooth or until it reaches a thickness that you would enjoy. Add nutmeg and Half & Half, blend well. Return to heat for 10 minutes to just warm cream.