SIMPLE CELERY SOUP
A healing bowl of Celery Soup- comforting, affordable and flavorful, that can be made in 35 minutes. Healthy, delicious and vegan adaptable!
Provided by Sylvia Fountaine | Feasting at Home
Categories Soup
Time 35m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1.5 cups made with ½ cup sour cream, Calories 183 calories, Sugar 5.2 g, Sodium 478.2 mg, Fat 9.3 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 22.1 g, Fiber 4.8 g, Protein 4.5 g, Cholesterol 8.1 mg
BOOYAH THE SOUP
Booyah (also spelled booya, bouja, boulyaw, or bouyou) is a thick soup/stew found in the Upper Midwestern United States. It was introduced to this country by Wallonian immigrants from Belgium. Booyah often requires up to two days and multiple cooks to prepare. It is cooked in specially designed "booyah kettles," and is usually meant to serve hundreds of people. The name "Booyah" also refers to the event surrounding the meal. (Recipe courtesy of The Milwaukee Brewing Co.)
Provided by Food.com
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Remove all the meat from the cooked chicken. Discard the skin. You can reserve the bones for making stock. Chop the meat into bite size pieces. (1/2 inch cube). Refrigerate the meat until needed.
- Cut the beef chuck roast into 1 inch cubes and put into a resalable plastic bag. Add 1 Tbsp of flour to bag and shake until all the meat cubes are coated. Heat 2 Tbsp oil in 8 qt pot. When hot, add the meat and brown on all sides. Remove browned beef with a slotted spoon and reserve, repeat with remaining beef cubes.
- Cut kielbasa into strips and cube (1/2 inch). Add to hot pot and cook over medium high heat until browned. Remove with slotted spoon and add to beef. Do not drain fat from pot.
- Add onion, celery, red bell pepper, carrots, and the turnip to the pot. Sweat the vegetables over medium high heat until the onions are translucent. Add the Italian spice blend and the hot pepper flakes. Cook for 2 more minutes.
- Add can of diced tomatoes. Stir and continue to cook for 5 minutes. Add chicken broth and bring to a simmer.
- Add reserved chicken, beef, and sausage to pot. Bring to a simmer and cover. Simmer for 10 minute.
- Drain diced potatoes and add to pot along with barley. Cover and simmer all for 10 more minutes.
- Add frozen peas and corn. Add salt and pepper. Simmer 1 more minute. Taste and adjust seasoning.
- Just before serving add beer.
CELERY SOUP
Cook up a batch of fresh, low-calorie celery soup for a healthy and filling veggie lunch or supper. Serve with chunks of crusty bread
Provided by Elena Silcock
Categories Lunch, Soup, Supper
Time 55m
Number Of Ingredients 7
Steps:
- Heat the oil in a large saucepan over a medium heat, tip in the celery, garlic and potatoes and coat in the oil. Add a splash of water and a big pinch of salt and cook, stirring regularly for 15 mins, adding a little more water if the veg begins to stick.
- Pour in the vegetable stock and bring to the boil, then turn the heat down and simmer for 20 mins further, until the potatoes are falling apart and the celery is soft. Use a stick blender to purée the soup, then pour in the milk and blitz again. Season to taste. Serve with crusty bread.
Nutrition Facts : Calories 163 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium
HAM HOCK, SWEET POTATO & CELERY SOUP
This tasty soup is easy to prepare in advance & freezes well. It's cheap to make, has low GI, is gluten & lactose free. Serve with oven warmed wholemeal bread rolls in big bowls. A winter warmer. Ham hocks rarely come much smaller that 1kg, so making a smaller quantity is hard to do. It also takes the same time to cook a large or small quantity, so I use it as a great time saver - with 4 adults in our house it provides one full meal for tonight & one full meal for for the freezer. If we're having a large dinner party, it easily provides 16 entre size servings. Control the fat content by cutting as much fat of the ham or bacon as you can manage. If you're really serious, allow the soup to cool & skim oil off the surface. Tastes even better when reheated.
Provided by designphilosophy
Categories Pork
Time 3h30m
Yield 8-16 serving(s)
Number Of Ingredients 13
Steps:
- 1. In a very large saucepan (about 4 lts) over low heat, melt butter & saute onions & garlic.
- 2. Toss in all dried herbs, gently fry.
- 3. Remove meat from ham bone & roughly chop, toss meat & bone into pan.
- 4. When meat & onions just start turning brown, pour in hot water & stir well to remove all browning residue from bottom of pan.
- 5. Add celery & sweet potato.
- 6. Set temperature to gently boil & stir occasionally for about 2 - 3 hours.
- 7. Add ground black pepper.
- 8. Salt to taste (be careful, ham & bacon bones will vary in saltiness).
- 9. Add a little water if required to keep soup fluid but allow to thicken.
Nutrition Facts : Calories 154.6, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 1270.2, Carbohydrate 30.2, Fiber 4.9, Sugar 6.8, Protein 2.7
CHEESE FRANKFURTERS
So easy, so fast, and so tasty. You'll do better with this recipe using real cheese, not cheese food product. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat broiler.
- Cut a lengthwise slit in each hot dog.
- Cut a strip of cheese the length of the slit about 1/4" thick; fill the slit with cheese and wrap a slice of bacon around the hot dog, securing the ends with a toothpick.
- Broil slowly, turning often, until the bacon and hot dogs are cooked through and browned.
MICHIGAN DUTCH BARLEY SOUP - GERSTENBRIJ
A hearty, high fiber soup from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Grains
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse barley in cold water; drain.
- Add salt to boiling water, followed by the barley.
- Cook until tender, about two hours (water will mostly evaporate).
- Add soup stock and vegetables.
- Cook until vegetables are tender.
- Serve hot.
Nutrition Facts : Calories 97.2, Fat 0.6, SaturatedFat 0.1, Sodium 609.1, Carbohydrate 20.6, Fiber 4.8, Sugar 1.9, Protein 3.3
MUSTARD SAUCE FOR FISH
Make and share this Mustard Sauce for Fish recipe from Food.com.
Provided by Molly53
Categories Sauces
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Melt 1 1/2 tablespoons butter in a saucepan; blend in flour and seasonings.
- Add fish stock gradually, stirring constantly until thickened then cook an additional three minutes.
- Add mustard and remaining butter.
- Serve with boiled lutfisk, haddock or cod.
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