Lemony Celery Soup Recipes

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LEMONY CELERY SOUP



Lemony Celery Soup image

Make and share this Lemony Celery Soup recipe from Food.com.

Provided by Sharon123

Categories     Low Protein

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

4 potatoes
8 stalks celery, thinly sliced
4 -6 green onions, sliced
3 tablespoons butter
2 (10 3/4 ounce) cans chicken broth (I use veg.)
1 (10 3/4 ounce) can water (use chicken broth can)
3 tablespoons lemon juice
6 -8 spinach leaves, stemmed and coarsely chopped
slivers fresh lemon rind
black pepper
salt
4 slices French bread
butter
grated parmesan cheese
paprika

Steps:

  • Peel and thinly slice potatoes.
  • Combine with celery and onions.
  • In saucepan, heat butter.
  • Add veggies and saute, stirring for 2 to 3 minutes.
  • Pour in the broth, water and lemon juice.
  • Bring to boiling.
  • Cover and simmer for 15 to 20 minutes or till tender.
  • Puree using blender.
  • Return to pan.
  • Stir in seasonings to taste.
  • Add spinach, and heat till spinach is limp.
  • Garnish with slivers of lemon rind.
  • For 8 servings- double ingredients but use only 3 1/2 cans of broth.
  • Increase cooking time to about 25 minutes.
  • Serve with cheese toast made by buttering 4 slices of French bread.
  • Sprinkle generously with Parmesan cheese and with paprika.
  • Broil for 5 minutes.
  • Enjoy!

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

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