Cream Of The Crop Celery Soup Recipes

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CREAM OF CELERY SOUP



Cream of Celery Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 16

4 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 onion, sliced
Kosher salt
1 bunch celery, chopped
1 small celery root (about 12 ounces), peeled and chopped
1 bay leaf
4 cups low-sodium chicken broth
1 cup heavy cream
1 cup mixed fresh herbs (such as parsley, tarragon and/or dill)
1/4 teaspoon celery salt
Celery Leaves
Celery Salt
Cooked prosciutto
Toasted sliced almonds
Fried leeks

Steps:

  • Melt the butter with the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add the celery, celery root and 1 teaspoon salt. Cook, stirring occasionally, until the celery is tender, about 7 minutes.
  • Add the bay leaf, chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the celery root is very soft, about 20 minutes. Discard the bay leaf. Add the heavy cream and return to a simmer, then remove from the heat and let cool slightly.
  • Working in batches, transfer the soup to a blender and puree until smooth, adding some herbs to each batch; return to the pot and reheat if needed. Stir in the celery salt and serve with toppings.

CREAM OF CELERY SOUP



Cream of Celery Soup image

A fabulous and easy cream soup that even people who don't like celery will love!

Provided by WONDERFALK

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 40m

Yield 32

Number Of Ingredients 9

3 quarts chicken stock
3 pounds celery, coarsely chopped
½ pound carrots, julienned
½ pound onions, chopped
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon ground white pepper
3 quarts hot milk
1 cup margarine

Steps:

  • Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot.
  • Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine.
  • Boil for 10 minutes, then strain out the vegetables by pouring through a sieve, or if the vegetables are large enough, a colander may be used.

Nutrition Facts : Calories 126.4 calories, Carbohydrate 10.3 g, Cholesterol 7.6 mg, Fat 7.8 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 2.2 g, Sodium 615.3 mg, Sugar 5.8 g

CELERY CREAM SOUP



Celery Cream Soup image

Imagine the aroma of home made cream of celery soup simmering on the stove. Simple, easy and rich in flavor.

Provided by Lorac

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

3 tablespoons butter
1 1/2 lbs celery ribs, sliced
2 large onions, chopped
3 cloves garlic, chopped
3 tablespoons flour
6 cups chicken broth (reduced sodium)
1 bay leaf
1 cup heavy cream
1 tablespoon lemon juice
3 -4 dashes hot sauce
salt
white pepper
celery leaves (for garnish)

Steps:

  • In a large sauce pan, melt butter, add celery, onions, and garlic.
  • Cook over medium low heat until soft.
  • Add flour and cook 1-2 minutes over low heat.
  • Add chicken broth and bay leaf, bring to a boil reduce heat, cover and simmer 30 minutes.
  • Remove bay leaf, puree (in small batches) in a blender or processor.
  • Add cream, lemon juice, hot sauce, salt and pepper.
  • Reheat and simmer 5 minutes.
  • Garnish with celery leaves.

Nutrition Facts : Calories 282, Fat 22.1, SaturatedFat 13.2, Cholesterol 69.6, Sodium 906.3, Carbohydrate 13.7, Fiber 2.8, Sugar 5, Protein 7.6

CREAM OF THE CROP CELERY SOUP



Cream of the Crop Celery Soup image

Homemade soup that doesn't take all day to cook! With the addition of Brie cheese, this soup is a winner!

Provided by Sharon123

Categories     Potato

Time 35m

Yield 5 cups

Number Of Ingredients 12

1/4 cup sliced green onion
1/4 cup chopped onion
1 1/2 cups chopped celery & leaves
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine, melted
1 1/2 cups water
1 cup chicken broth
1 medium potato, peeled and diced (1 cup)
4 1/2 ounces brie cheese
1 cup milk
1/2 teaspoon salt
1/2 teaspoon white pepper
1 pinch dried marjoram

Steps:

  • Saute onons and celery in butter in a Dutch oven until tender.
  • Add water, broth, and potato; cover and cook over low heat 15 minutes or until potato is tender.
  • Pour half of soup mixture into container of an electric blender; process until smooth.
  • Repeat procedure with remaining mixture, returning pureed mixture to Dutch oven.
  • Remove skin from Brie; add Brie, milk, and remaining ingredients to Dutch oven.
  • Cook over medium heat, stirring constantly, until cheese melts and soup is thoroughly heated.
  • Yield: 5 cups.

CREAM OF CELERY SOUP



Cream of Celery Soup image

Provided by Food Network

Categories     main-dish

Time 1h20m

Number Of Ingredients 8

2 cups chopped celery, divided
2 cups chopped carrots, divided
4 tablespoons butter
2 cups onions, diced
3 tablespoons flour
6 cups hot vegetable broth, divided
Salt and pepper to taste
1 cup heavy cream

Steps:

  • In a small saucepan add 1 cup celery, 1 cup carrots, 1 cup vegetable broth. Bring to a boil and cook until tender, about 4 minutes. Drain and reserve cooked vegetables. In a large saucepan, over medium high heat, melt butter. Add onions and saute until clear. Whisking, add flour, cook 2 minutes making sure flour does not brown. Add 5 cups vegetable broth and continue to whisk until mixture boils, making sure to reach the bottom of the pan. Add uncooked 1 cup celery and 1 cup carrots. Bring mixture to a boil, reduce heat, and simmer about 30 minutes. When cooked strain soup through a fine sieve into a clean pot reserving vegetables. In a blender puree vegetables with 1 1/2 cups of liquid. Stir puree into pot with liquid. Stir in cream, reserved vegetables. Heat and serve.

CREAM OF CELERY SOUP



Cream of Celery Soup image

Make and share this Cream of Celery Soup recipe from Food.com.

Provided by Charlotte J

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

2 -2 1/4 lbs celery, trimmed and chopped (about 5 cups, 1 head)
1 tablespoon butter
2 tablespoons finely chopped onions
1 tablespoon all-purpose flour
1 teaspoon salt
1/4 teaspoon white pepper
4 cups milk

Steps:

  • In a large saucepan bring to boil the celery and enough salted water to cover it.
  • Reduce heat and simmer, covered, for 30 to 35 minutes or until the celery is very tender.
  • Drain celery, discarding liquid.
  • Place half of the cooked celery in a food processor bowl.
  • Cover and process until very finely chopped.
  • Repeat with remaining cooked celery.
  • (You should have about 2 1/2 cups finely chopped celery and liquid; do not drain mixture.) In the same large saucepan melt the butter over medium heat.
  • Stir in the onion and cook until tender (about 4 minutes).
  • Stir in flour, salt, and white pepper.
  • Stir in milk all at once.
  • Cook and stir for 10 minutes or until bubbly.
  • Stir in the celery mixture.
  • Cook and stir for 5 minutes more.
  • Serves 6.

Nutrition Facts : Calories 148.5, Fat 8.2, SaturatedFat 5, Cholesterol 27.9, Sodium 602, Carbohydrate 13.4, Fiber 2.5, Sugar 2.9, Protein 6.6

NIGHT KITCHEN'S CREAM OF CELERY SOUP



Night Kitchen's Cream of Celery Soup image

I hate raw celery! However, I realize that it's unique flavour is invaluable to recipes so when I use it, I chop it to the molecular level. A recent sale at my favourite market for "Buy One, Get One FREE!" of celery bunches had me buying them and then trying to figure out what in the world to do with the free bunch that I really didn't need. Enter this recipe. It is from a phenominal cookbook called "Recipes from the Night Kitchen" and is nothing but 143 pages of soups, stews and chowders. The wonder of this recipe is it's simplicity and healthiness without compromising deep, satisfying flavour. Almost every other celery soup I've read requires both flour for thickening and vast amounts of milk or other dairy products. This soup only requires 1/2 a cup of Half and Half and could be easily substituted with soy milk. When I made this soup the first time, I ate 3 bowls of it; it was THAT good! I've since made it each time that celery goes on sale and even toyed with the idea of buying it at full price just to enjoy it's rich but healthful flavour. Although it requires a shallot, I've never used one and it turns out perfect each time. Eventually, I may try it that way but as it stands, it's a 5 star cream of celery soup that fills me up on cold Winter nights.

Provided by The_Swedish_Chef

Categories     Low Protein

Time 1h30m

Yield 8 cups

Number Of Ingredients 9

1 tablespoon unsalted butter
1 large shallot (coarsely chopped)
6 scallions (including greens, thinly sliced. Scallions are Green Onions)
1 bunch celery (including heart and leaves, thinly sliced)
6 cups chicken broth (or vegetable broth if you want to make it vegetarian)
1 large potato (Idaho variety, washed, unpeeled and cubed small)
1 tablespoon fresh rosemary (chopped or 1 teaspoon dried rosemary)
1/2 teaspoon nutmeg
1/2 cup half-and-half cream (or whipping cream)

Steps:

  • Melt butter over low heat in a heavy-bottomed stockpot. Add shallot, scallions, and celery and cook, uncovered, until vegetables begin to soften; around 10-15 minutes.
  • Add broth, potato chunks and rosemary to vegetables and bring to a rolling boil. Reduce heat to low, cover, and simmer until celery and potato are very tender, about 25 minutes.
  • Using an immersion stick blender, puree solids until completely smooth or until it reaches a thickness that you would enjoy. Add nutmeg and Half & Half, blend well. Return to heat for 10 minutes to just warm cream.

Nutrition Facts : Calories 111.5, Fat 4.4, SaturatedFat 2.4, Cholesterol 9.4, Sodium 631.7, Carbohydrate 12.5, Fiber 2.3, Sugar 2.3, Protein 5.7

CREAM OF CELERY SOUP



Cream of Celery Soup image

Easy, hearty, tasty, my family loves this soup. I'm not sure where I got it anymore, but the copy I have says, "thanks to Curtis Aikens"

Provided by scooter the bear

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups chopped celery, divided
2 cups chopped carrots, divided
2 cups onions, diced
4 tablespoons butter
3 tablespoons flour
6 cups hot vegetable broth, divided
salt & pepper
1 (12 ounce) can fat-free evaporated milk

Steps:

  • Make up your vegetable broth. I usually use 6 cups of boiling water, 1 pkg of onion soup mix and 1 extra large vegetable boullion cube (that does 2 cups of broth, like Knorr.).
  • In a small saucepan, add 1 cup celery, 1 cup carrots and 1 cup vegetable broth. Bring to a boil and cook for about 4 minutes. Set aside.
  • In a large saucepan over medium high heat, melt butter. Add onions and saute until clear. Whisking, add flour, cook 2 minutes making sure flour does not brown.
  • Add 5 cups vegetable broth and continue to whisk well until mixture boils.
  • Add uncooked 1 cup celery and 1 cup carrots. Bring mixture to a boil, reduce heat and simmer covered for about 30 minutes.
  • When cooked, use a slotted spoon to strain out much of the vegetables, put in blender with a cup or two of the stock and puree (my family likes a bit extra of the vegetables to remain unblended to add to the heartiness, but original recipe said run through a fine sieve and blend all the vegetables.).
  • Stir puree back into the pot with the liquid. Stir in the reserved vegetables and fat-free evaporated milk (original recipe asked for 1 cup heavy cream.).
  • Heat and serve.

CREAM OF CELERY SOUP



Cream of Celery Soup image

great way to use up wilted celery; tastes fantastic; easy to make because it all gets blended with a blender!

Provided by All-Natural-Nut

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 cup onion, chopped
5 garlic cloves, chopped
1 lb celery & leaves, chopped
2 medium potatoes, chopped
2 cups chicken broth or 2 cups vegetable broth
1 cup buttermilk or 1 cup kefir
1 teaspoon salt
1/2 teaspoon white pepper

Steps:

  • in a large dutch oven, saute onion til translucent.
  • add garlic and saute just a couple minutes.
  • add the rest of the ingredients and cook 20 minutes or until potatoes are soft.
  • puree ingredients with a stick blender
  • add water or milk to thin (or cream if you wish!).

CREAM OF CELERY SOUP



Cream of Celery Soup image

This rich celery soup whipped up by Janet James of Bluff City, Tennessee will warm up any family gathering or quiet evening at home. With just the right amount of onion flavor, it's creamy and crowd-pleasing.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 9

4 cups chopped onions
3-1/3 cups water
6 celery ribs, chopped
4 teaspoons beef bouillon granules
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup all-purpose flour
1 cup whole milk
1 cup shredded reduced-fat Mexican cheese blend

Steps:

  • In a large saucepan, combine onions, water, celery, bouillon, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender., Combine the flour and milk until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted.

Nutrition Facts : Calories 144 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 1120mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 8g protein.

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2022-07-15 Step 3 Add spinach, tarragon and lemon juice to the celery mixture; cook over medium-high heat, stirring occasionally, for 1 minute. Remove from heat. Step 4 Working in batches, if needed, transfer the soup to a blender. Secure the lid on the blender, and remove the center piece to allow steam to escape.
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