Lemonycelerysoup Recipes

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!

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.

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.