Celery Carrot And Apple Soup Recipes

CELERY, CARROT, AND APPLE SOUP RECIPE

Steps:

• Recipe Dice carrot, celery, apple, and onion. Set apple aside. Heat oil over medium heat. Add carrot, celery, and onion and cook 2 minutes. Add butter and stir to melt. Add stock and cook for 10 minutes. Add apple, tomato paste, bay leaf and sugar. Cook for 20 minutes longer. Remove bay leaf. Transfer soup to blender or using immersion blender, blend until smooth. Strain soup over fine sieve, keeping liquid and discarding any solids. Season with salt and pepper and serve hot.
• Dice carrot, celery, apple, and onion. Set apple aside. Heat oil over medium heat. Add carrot, celery, and onion and cook 2 minutes. Add butter and stir to melt. Add stock and cook for 10 minutes. Add apple, tomato paste, bay leaf and sugar. Cook for 20 minutes longer. Remove bay leaf. Transfer soup to blender or using immersion blender, blend until smooth. Strain soup over fine sieve, keeping liquid and discarding any solids. Season with salt and pepper and serve hot.

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.

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.

CELERY, CARROT AND GREEN APPLE SOUP

Steps:

• Heat oil over medium heat in large sauce pan. Add carrot, celery, and onion, allowing to cook 2 minutes.
• Add butter and stir to melt.
• Add stock and cook for 10 minutes.
• Add apple, tomato paste, bay leaf and brown sugar. Cook for 2 minutes longer. Remove bay leaf.
• Transfer soup to blender or use an immersion blender, blend until smooth. Strain soup through fine sieve, keeping liquid and discarding any solids.
• Season with salt and pepper and 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 APPLE SOUP

Steps:

• In a large saucepan, melt the margarine. Add carrots, apples, onion and celery; cook and stir until onion is tender, about 5 minutes. Add broth, sage, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Remove bay leaf. Cool soup for 5 minutes. Puree one-third at a time in a blender or food processor. Return to the saucepan; cover and cook over medium until heated through.