CELERY SOUP RECIPE | EPICURIOUS
"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
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.
BOUILLABAISSE RECIPE | ALLRECIPES
This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille.
Provided by Mary Young
Categories Seafood Soup
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 12 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
- Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
- Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
- Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.
Nutrition Facts : Calories 365.3 calories, CarbohydrateContent 6 g, CholesterolContent 124.5 mg, FatContent 18 g, FiberContent 1 g, ProteinContent 42.9 g, SaturatedFatContent 3 g, SodiumContent 202.9 mg, SugarContent 2.3 g
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