Lemony Celery Soup Recipes

CHICKEN AND RICE SOUP WITH CELERY, PARSLEY AND LEMON

Steps:

• In a large Dutch oven or pot, combine the broth, chicken, celery and rice. Season lightly with salt. (Some broths have more salt than others, so start easy.) Bring to a simmer over medium-high heat, then reduce heat and simmer until the chicken is cooked through and the rice starts to break down and lose its shape, 20 to 30 minutes.
• Meanwhile, finely chop together the parsley leaves, lemon zest and up to 1/2 cup celery leaves. Transfer to a small bowl, grate the garlic clove into the bowl, season with salt and stir to combine.
• Using tongs, remove the chicken from the pot and transfer to a medium bowl. Using two forks, shred the chicken into pieces, then stir it back into the soup. Remove from heat, stir in the butter (if using), and season to taste with salt. Stir in the lemon juice a little at a time until the soup is bright but still tastes like chicken. (You may not use the full 1/2 cup juice.)
• Divide the soup among bowls and top with the parsley-lemon mixture. (The soup, minus the lemon juice and parsley mixture, can be refrigerated for up to 3 days; the rice will absorb liquid as it sits, so add more chicken broth when reheating. Add the lemon juice and fresh herb garnish just before serving.)

CELERY SOUP

Steps:

• In a dutch oven melt the butter with the olive oil. Add the onions and potatoes and cook over medium heat for about five minutes. To the potato and onion mixture add the celery and shallots and cook for an additional five minutes.
• Slowly pour wine into the vegetables and bring to a boil. Boil for about three minutes than add chicken broth. Cover dutch oven and simmer for approximately one hour or until the vegetables are tender.
• Remove from heat and let set for about 20 minutes or until mixture is cool. Pour soup in batches into a blender and blend until smooth. Return blended soup to the dutch oven and heat to a simmer. Add half and half, stirring until well combined. Season with salt and pepper to taste and serve with a crouton garnish.

LEMON CHICKEN ORZO SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
• Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
• Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
• Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.

LEMON AND POTATO SOUP

Steps:

• Place potatoes, garlic and celery into a large stockpot with water to cover. Cover and bring to a boil. Cook until potatoes are tender, about 25 minutes.
• Season with turmeric, lemon juice, chicken bouillon cube and salt and pepper to taste. Simmer for another 10 minutes. Mash some of the potato chunks for a thicker consistency.

LEMONY MUSHROOM ORZO SOUP

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add mushrooms and celery; cook and stir 6-7 minutes or until tender. Add broth and bouillon; bring to a boil. Stir in orzo; return to a boil. Cook, uncovered, 7-9 minutes or until orzo is al dente, stirring occasionally. Remove from heat; let stand 5 minutes., Meanwhile, in a large bowl, whisk eggs, lemon juice and pepper. Gradually whisk in 1-1/2 cups of the hot broth; return all to pan, stirring constantly. Cook over medium heat until broth is slightly thickened, stirring occasionally. (Do not allow to boil.) Top servings with parsley.

CREAMY CELERY SOUP

Steps:

• Heat butter in a large (4-quart) saucepan over medium heat. Add celery, onion, and potato; season with salt. Cook, stirring occasionally, until vegetables begin to soften, 8 to 10 minutes.
• Add 6 cups water to saucepan; bring to a boil. Reduce heat to medium, and simmer until vegetables are very tender, about 20 minutes.
• Working in batches, puree soup until smooth. (To prevent splattering, fill blender only halfway, and allow the heat to escape: Remove cap from hole in lid; cover lid with a dish towel, holding down firmly while blending.) Return soup to pan; stir in lemon juice, and season with salt. Serve, garnished with celery leaves.

VEGAN CELERIAC SOUP WITH APPLE, LEMON & THYME

Steps:

• Heat the oil in a large saucepan on medium heat and add the chopped onions. Season with salt and pepper and cook for 5-6 minutes, stirring now and then until they start to soften.
• Next, add the diced celeriac, apple, and potato. Stir well and cook for a couple of minutes.
• Add the vegan stock, dried thyme, bay leaves, and nutritional yeast. Stir well, bring to a gentle simmer, and cook for 20 minutes.
• After 20 minutes, stir in the lemon zest and plant-based milk. Start with half of the zest and build from there depending on how much lemon flavour you want to come through. Cook for another 5 minutes or until the celeriac is tender. If necessary, add a little more water or stock.
• Once the celeriac is cooked through, turn off the heat, remove the bay leaves, and blitz until smooth using a hand blender (you could also transfer to a larger, more powerful blender).
• Adjust the seasoning and serve with homemade vegan cream, a squeeze of lemon juice, and chopped fresh parsley. This is also delicious when topped off with crispy tofu pancetta.

LEMONY CELERY SOUP

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!