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
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
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
SMOOTH & SATINY CELERY SOUP
Rich, Creamy, Good!! Celery make a deliciously succulent soup, and this recipe is a cinch to make!! Simmer chopped onion, celery and celery root together with chicken stock and spices. Purée, then add Carnation Evaporated MIlk. To serve, top with a few croutons or toasted walnuts.
Provided by Chef mariajane
Categories < 60 Mins
Time 50m
Yield 10 cups
Number Of Ingredients 8
Steps:
- Heat oil in a large saucepan or stock pot on medium heat.
- Add onion, celery and celery root. Cook for 5 minutes, stirring occasionally. Add stock, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 40 minutes.
- Purée soup. Add evaporated milk. Taste and adjust seasonings if necessary.
- TIPS: Freeze leftover soup to have on hand.
Nutrition Facts : Calories 79.8, Fat 4, SaturatedFat 1.3, Cholesterol 8.4, Sodium 406.2, Carbohydrate 7, Fiber 0.5, Sugar 2.4, Protein 4
PEANUT BUTTER AND CELERY SOUP
Make and share this Peanut Butter and Celery Soup recipe from Food.com.
Provided by Lennie
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, place chopped celery and water and cover; bring to a boil and boil for about 20 minutes or until celery is tender but not mushy.
- In a separate large saucepan, make a thin white sauce with the butter, flour, milk and salt and pepper.
- When creamy, add undrained celery and peanut butter; stir together well.
- When soup is well blended and creamy, taste; add more salt and pepper if desired.
Nutrition Facts : Calories 371.9, Fat 29.5, SaturatedFat 11.6, Cholesterol 40, Sodium 601, Carbohydrate 17.9, Fiber 2.9, Sugar 3.9, Protein 13.1
PLOMEEK SOUP
serve to your favorite vulcan in bed. A carrot/onion/celery soup. I don't think this is the version that came out of the 70s cookbook. I do think it might be the version out of Nelix's cookbook however considering his gastronomical delights.. Kirk version has cream. For vegetarians or Vulcans use the vegetable stock and lose the cream. To Ornish drop the butter or sub and drop the cream. Follow the unoffical notes.
Provided by drhousespcatcher
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- NOTE: If using the vegan butter sub, saute the onion in a bit of the vegetable broth. Do not add the butter until you reach the serving stage then taste and add to taste.
- Melt 1/2 cup butter in a saucepan and saute the onions over low heat until transparent.
- Add the remaining butter, melt, and add the carrots--cooking over low heat until browned, about 30 minutes.
- Add the celery and cook 10 more minutes on low heat. Pour in the stock, salt, and pepper, bring to a boil, then reduce heat and let soup simmer for about an hour.
- When ready to serve if you want Kirk's version add the heavy cream.
- Ok the above is the "official recipe".
- Notes for unofficial additions:.
- First lose the cream. It is no longer optional because you are using the tofu. I also lost the butter. I used Butterbuds in place of it. If needed add more liquid or increase the amount of tofu.
- Add the seasonings to the soup when you simmer. that includes the Braggs.
- when ready to serve, puree the soup with a stick blender then add the cut up tofu [cut for ease in the next part] and puree again. it should turn almost a dreamsicle color. It shouldn't need thickening however let simmer a bit more if it does then serve with garnish of greens and diced tomatoes or a bit of salsa.
Nutrition Facts : Calories 635.4, Fat 53.1, SaturatedFat 30.8, Cholesterol 129.2, Sodium 858.9, Carbohydrate 28.7, Fiber 6.6, Sugar 13.4, Protein 16
PUREE OF CELERY SOUP -- RICH TASTING BUT LOW CAL!
This soup is delicious and also very healthy. By taste, you'd never guess it is so low cal and low fat. Try it; you'll love it! I think a little creme fraiche really ties the flavors together, but it does add fat and calories, so use at your own risk! Enjoy!
Provided by StephanieZ
Categories Vegetable
Time 40m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy-bottomed soup pot, heat the butter over low-to-medium heat.
- Add the onion, garlic, and celery and cook for 3-5 minutes or until the onion is slightly translucent, stirring continuously.
- Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.
- Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the celery and potatoes are soft enough that they can easily be pierced with a fork. (Overcooking at this stage will not improve the soup, the vegetables do not need to be mushy.)
- Remove from heat and purée in a blender, working in batches. Or, use an immersion blender right in the pot.
- Return puréed soup to pot and bring to a simmer again, adding more stock to adjust the thickness if necessary.
- Season to taste with salt and white pepper.
- Optional: Stir ¼ cup creme fraiche (or heavy cream) into the soup just before serving, or garnish each bowl with a swirl of creme fraiche or cream when serving.
- Serve!
Nutrition Facts : Calories 124.1, Fat 7.7, SaturatedFat 4.8, Cholesterol 23.8, Sodium 67.5, Carbohydrate 9.5, Fiber 1.9, Sugar 2.6, Protein 1.4
CELERY SOUP
Make and share this Celery Soup recipe from Food.com.
Provided by MsLizze
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 439.2, Fat 35.4, SaturatedFat 21.8, Cholesterol 101.8, Sodium 679.2, Carbohydrate 24.4, Fiber 4.6, Sugar 4.7, Protein 7.8
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