Celery Leek Soup With Potato And Parsley Recipes

CREAMY CELERY SOUP (VEGAN)

Steps:

• Heat butter/oil/water over medium heat, add the celery, leek/onion, potatoes, garlic, and generous pinch of salt, saute for 8 - 10 minutes stirring frequently.
• Add the liquids, bring to a boil, reduce heat to medium low and cook at a gentle boil for 10 minutes, or until potatoes are just fork tender.
• Remove from heat, add the dill and parsley, give a good stir. Enjoy as is or continue to next step.
• Puree the soup using an immersion blender or transfer the soup to a blender and blend until creamy.
• Serve warm or chilled topped with a few chopped celery leaves and parsley. Great with drizzle of Vegan Cream!
• Soup pairs well with homemade Artisan Bread, Naan Bread or a slice of toasted Dave's Killer Bread with vegan butter. For gluten free, try this chickpea flour Socca Flatbread, it's not as bready but it's still delicious!
• Serves 4 - about 1 1/2 cups per serving.
• Leftovers will keep for 5 - 6 days in the refrigerator, stored covered. For longer storage, this soup can be stored in the freezer for 2 months in freezer safe containers or baggies.

CELERY-LEEK SOUP WITH POTATO AND PARSLEY

Steps:

• In a large pot, heat the 1/4 cup oil over medium. Add the leeks and garlic, season with salt and pepper, and cook, stirring occasionally, until meltingly tender, about 7 minutes.
• Add the celery, potato, bay leaves and thyme, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add the wine to deglaze, then cook, stirring occasionally, until liquid is almost dry, about 3 minutes.
• Add the stock and bring to boil over high. Reduce the heat to medium and simmer until all the vegetables are fully tender and soft, about 20 minutes. Discard the bay leaves, then stir in 1 cup parsley leaves.
• Working in two or three batches, transfer the soup to a blender and purée until smooth. (It's almost always beneficial to let the soup blend for another minute or two past what seems necessary to emulsify as much as possible.) Season generously with salt and pepper.
• Transfer to bowls. Drizzle with olive oil; garnish with reserved celery leaves and parsley, and sprinkle with pepper. Serve with a dollop of crème fraîche or a drizzle of heavy cream.

CELERY-PARSLEY SOUP

Steps:

• Melt butter with oil in a soup pot over medium heat.
• Add celery, leeks and potato and cook, stirring occasionally, until leeks are tender, about 6 minutes.
• Add garlic and salt and cook for 2 minutes more.
• Add 3 cups water and bring mixture to a boil.
• Lower heat and simmer until potato is tender, about 10 minutes.
• Combine spinach and parsley in a blender, and then carefully ladle hot soup over vegetables.
• Allow liquid to cool briefly (during this time it will wilt spinach) and then purée until smooth.
• Add yogurt and lemon juice and purée again until soup is very smooth.
• Serve soup garnished with celery leaves.

CELERY POTATO SOUP

Steps:

• Heat oil in a stockpot over medium-high heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add potatoes and celery and saute until celery is tender and slightly browned, 3 to 5 minutes. Add water, bouillon cube, garlic salt, and pepper. Bring to a boil and cook until potatoes are tender, 20 to 25 minutes.
• Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Serve hot.

LEEK, POTATO AND CELERIAC SOUP

Steps:

• In a large saucepan heat the oil over a medium heat and add the leek, saute for 4-5 minutes, don't let it go brown.
• Add the celeriac, mixed herbs and potatoes, and cook for another 2 minutes.
• Add stock, bring to the boil, then simmer for 1 hour 5 minutes.
• Blend with a hand blender, until there are no lumps, season with salt and pepper, then add more stock if you want a thinner soup.
• Serve with the basil and creme fraiche.

CREAMY DAIRY-FREE POTATO, LEEK, AND CELERY ROOT SOUP

Steps:

• In large 4- or 5-quart pot, heat the olive oil over medium heat.
• Add onion, leek, and garlic, and sauté until the onion is translucent, about 5 minutes.
• Add the chopped potatoes, celery root, and bay leaf.
• Stir the vegetables and then add the stock.
• Bring the soup to a boil, cover the pan, reduce heat to low, and simmer 20 minutes or until vegetables are fork tender.
• Add the thyme, sea salt, and pepper to taste.
• Cook an additional 5 minutes.
• Remove bay leaf, and puree soup with a vertical blender.
• Ladle the soup into bowls and garnish with fresh herbs.