CELERY SOUP RECIPE | ALLRECIPES
Dairy-free, delicious celery soup! Serve plain--absolutely delicious--or with a dollop of sour cream, or a little Parmesan or other shredded cheese.
Provided by Jeannie Turicik
Categories Vegetable Soup
Total Time 1 hours 50 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a frying pan over medium heat. Add onion, carrots, and leek; cook until soft, about 5 minutes. Add garlic; cook for 1 minute. Transfer to a soup pot.
- Heat remaining olive oil in the same frying. Saute celery to release some of the moisture, about 10 minutes.
- Transfer celery to the soup pot. Add chicken broth and potatoes. Cut parsley into the pot using kitchen scissors. Season soup with thyme, seasoning blend, salt, and pepper. Increase heat to medium-high and bring to a rolling simmer.
- Reduce heat and simmer until carrots, celery, and potatoes are soft enough to easily puree, about 30 minutes. Avoid cooking vegetables until mushy. Remove from heat and cool for about 20 minutes.
- Puree soup with an immersion blender. Simmer over low heat until heated through, 10 to 15 minutes. Serve immediately or let flavors meld overnight and serve the next day.
Nutrition Facts : Calories 208.4 calories, CarbohydrateContent 32.1 g, CholesterolContent 0.5 mg, FatContent 7.7 g, FiberContent 5.9 g, ProteinContent 4.6 g, SaturatedFatContent 1.2 g, SodiumContent 607.9 mg, SugarContent 6 g
CELERY AND STILTON SOUP RECIPE - OLIVEMAGAZINE
Make the most of your festive cheeseboard leftovers with this velvety soup. You'll need a wedge of stilton, a bunch of celery and a healthy glug of cream for this recipe
Provided by Adam Bush
Categories Vegetarian
Total Time 30 minutes
Number Of Ingredients 8
Steps:
- Heat the oil in a stock pot or large pan and fry the chopped celery and onion for 8-10 minutes until softened but not golden. Stir in the potato and stock, then simmer for 15-20 minutes or until the potato is tender.
- Blitz the mixture with a stick blender until smooth, then stir in the cream and most of the cheese. Heat gently until the mixture is steaming and the cheese has melted. Season well, then add a splash more stock or water if you prefer a thinner soup.
- Ladle the soup into four bowls. Crumble over the remaining cheese, then top with the reserved celery leaves, the chives, some more black pepper and a little olive oil.
Nutrition Facts : Calories 279 calories, FatContent 19 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fibre, ProteinContent 8 grams protein, SodiumContent 1000 milligrams of sodium
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