Puréed Broccoli And Celery Soup Recipes

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PURéED BROCCOLI AND CELERY SOUP



Puréed Broccoli and Celery Soup image

Celery adds a new dimension to the flavor of this soup and harmonizes with the broccoli. When you cook broccoli for more than 8 to 10 minutes the color fades, so I add a little spinach at the end of cooking to brighten up the color.

Provided by Martha Rose Shulman

Categories     dinner, soups and stews, main course

Time 45m

Yield Serves 6

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 medium onion, chopped
4 stalks celery, diced
2 to 4 garlic cloves, to taste, minced
2 pounds broccoli, mostly crowns, chopped; stems, if using, peeled and diced
6 ounces potatoes, peeled and diced, or 1/2 cup medium grain rice
2 quarts water or vegetable stock
A bouquet garni made with a bay leaf, a Parmesan rind, and a couple of sprigs each thyme and parsley
Salt and freshly ground pepper to taste
1 1/2 ounces spinach leaves or baby spinach (1 cup, tightly packed)
2 tablespoons chopped fresh herbs, such as parsley, tarragon, chives, for garnish
A drizzle of olive oil
a swirl of crème fraiche or plain yogurt
a sprinkle of freshly grated Parmesan

Steps:

  • Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and celery. Cook, stirring, until tender, about 5 to 8 minutes. Do not allow these ingredients to brown. Add a generous pinch of salt to prevent this from happening (the salt draws out liquid from the vegetables). Add the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.
  • Add the broccoli, potatoes or rice, water or stock, bouquet garni, and salt, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Remove the bouquet garni. Stir in the spinach and let sit for a minute off the heat. Add freshly ground pepper, taste and adjust salt.
  • Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender fill only half way and cover the top with a towel pulled down tight, rather than airtight with the lid, because hot soup will jump and push the top off if the blender is closed airtight. Return to the pot and heat through, stirring. Adjust seasoning to taste with salt and pepper. Serve, topping each bowl with a sprinkle of chopped herbs and with other garnishes of your choice.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 1355 milligrams, Sugar 6 grams

13 BEST PUREED SOUPS



13 Best Pureed Soups image

Are you looking for the best-pureed soup recipe? We have 13 pureed soups for you to choose from right here.

Provided by Renee' Groskreutz

Number Of Ingredients 13

Irish Creamy Cauliflower Soup
Carrot and Ginger Soup Recipe
Potato-Leek Bisque
Salmorejo (Without Bread) Recipe
Vegan Pumpkin Soup + Red Lentils
Classic Cream Soup
Redeeming Green Soup with Lemon and Cayenne
Quick and Easy Creamy Vegetable Soup
Chef John's Butternut Bisque
Sweet Potato and Crab Soup
Pea Soup
Slow Cooker Broccoli Cheese Soup
Tomato Basil Soup Recipe

Steps:

  • Choose one or more options from our list of pureed soups here!
  • Create your new favorite dish.
  • Pat yourself on the back for making food at home for you to enjoy!
  • Share and comment! Did you make any tweaks, so it's all your own?

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