CELERY SOUP RECIPE RECIPES

Name: Celery Soup
Yield: Makes 4 servings
Ingredients: 1 chopped head of celery; 1 chopped large waxy potato; 1 chopped medium onion; 1 stick unsalted butter; Salt; 3 cups low sodium chicken broth; 1/4 cup fresh dill; 1/2 cup heavy cream; Celery leaves; Olive oil; Flaky sea salt

CELERY SOUP RECIPE - EPICURIOUS

Celery Soup Recipe - Epicurious image

"I love this soup so much, I'd bathe in it." —Brad Leone, test kitchen manager

Provided by EPICURIOUS.COM

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 chopped head of celery
1 chopped large waxy potato
1 chopped medium onion
1 stick unsalted butter
Salt
3 cups low sodium chicken broth
1/4 cup fresh dill
1/2 cup heavy cream
Celery leaves
Olive oil
Flaky sea salt

Steps:

Combine 1 chopped head of celery, 1 chopped large waxy potato, 1 chopped medium onion, and 1 stick unsalted butter in a medium saucepan over medium heat; season with salt.
Cook, stirring, until onion is tender, 8–10 minutes.
Add 3 cups low sodium chicken broth; simmer until potatoes are tender, 8–10 minutes. Purée in a blender with 1/4 cup fresh dill; strain. Stir in 1/2 cup heavy cream. Serve soup topped with celery leaves, olive oil, and flaky sea salt.

CELERY SOUP RECIPE | ALLRECIPES

Celery Soup Recipe | Allrecipes image

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

Ingredients

3 tablespoons olive oil, divided, or to taste
1 large onion, chopped
2 carrots, peeled and chopped, or more to taste
1 leek, thinly sliced
4 cloves garlic, peeled and chopped
6 cups diced celery
1 quart chicken bone broth
1 ½ pounds baby yellow potatoes, peeled
1 small bunch fresh parsley
1 teaspoon dried thyme, or to taste
½ teaspoon salt-free seasoning blend (such as Penzeys Mural of Flavor), or to taste
salt and ground black pepper to taste

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

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