Celery And Carrot Soup Recipes

CELERY AND CARROT SOUP

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.
• Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.

CARROT, APPLE & CELERY SOUP

Steps:

• Place the carrots, onion and celery in a lare pan and add the vegetable stock.
• Bring to a boil, reduce heat, cover, and let simmer for 10 minutes.
• Meanwhile, peel, core, and dice 2 of the apples.
• Add the diced apples, tomato paste, bay leaf, and sugar to the pan and bring to a boil over medium heat.
• Reduce the heat, partially cover the pan, and let simmer for 20 minutes.
• Remove and discard the bay leaf.
• Meanwhile, wash, core, and cut the remaining apple into thin slices, without peeling.
• Place the apple slices in a small pan and squeeze the lemon juice over apple slices.
• Heat the apple slices gently and let simmer for 1-2 minutes, or until the apple is tender.
• Drain the apple slices and set aside until required.
• Place the carrot and apple mixture in a blender or food processor until smooth.
• Gently reheat the soup if necessary and season to taste with salt and pepper.
• Ladle the soup into 4 warmed bowls, top with the reserved apple slices and shredded celery leaves.
• Serve immediately.

CARROT AND CELERY CREAM (SOUP)

Steps:

• Bring to boil chicken stock in a saucepan.
• Add carrots, celery, leaves, onion and parsley. Add salt and pepper.
• Season with bay leaf and cloves.
• Reduce heat and let simmer 20 to 30 minutes, until veggies are tender.
• Put in blender and reduce in puree.
• Put back in the saucepan and add the cream.
• Simmer 2 to 3 minutes, just to reheat.

ROASTED CARROT, APPLE, AND CELERY SOUP (PAREVE OR DAIRY)

Steps:

• Gather the ingredients.
• Preheat the oven to 425 F. Place carrots, apples, and celery in a single layer on a large, rimmed baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat.
• Roast for 25 minutes, turning once midway through cooking, until fairly tender and just starting to caramelize.
• In a stockpot or large Dutch oven , warm remaining tablespoon of olive oil. Add onion and sauté over medium-high heat until it begins to soften and turn translucent, about 5 minutes.
• Add garlic and ginger and sauté until fragrant, about 1 minute more. Add roasted carrots, apple, and celery and stir to coat.
• Pour in vegetable stock, raise heat, and bring to a boil.
• Reduce heat to low and simmer, partially covered, for 15 minutes, or until vegetables are tender.
• Remove from heat and, using a regular or immersion blender , carefully puree soup.
• If desired, add butter to soup and stir until it is melted and evenly incorporated.
• Season to taste with salt and freshly ground black pepper.