ORGANIC CREAM OF CELERY SOUP RECIPES

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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

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.

CREAMY TOMATO SOUP RECIPE | JAMIE OLIVER SOUP RECIPES



Creamy tomato soup recipe | Jamie Oliver soup recipes image

Making your own tasty tomato soup is so easy! This one's a simple classic.

Total Time 45 minutes

Yield 6

Number Of Ingredients 9

2 carrots
2 sticks of celery
2 medium onions
2 cloves of garlic
olive oil
2 organic reduced-salt chicken or vegetable stock cubes
2 x 400 g tins of quality plum tomatoes
6 large ripe tomatoes
½ a bunch of fresh basil (15g)

Steps:

    1. Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.
    2. Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.
    3. Crumble the stock cubes into a jug, cover with1.5 litres of boiling water, and stir until dissolved.
    4. Add the stock to the veg pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!).
    5. Give it a good stir and bring to the boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
    6. Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir through the basil leaves.
    7. Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.

Nutrition Facts : Calories 122 calories, FatContent 5.2 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 3.6 g protein, CarbohydrateContent 17.6 g carbohydrate, SugarContent 15.9 g sugar, SodiumContent 0.9 g salt, FiberContent 5.2 g fibre

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CELERY SOUP RECIPE | EPICURIOUS
"I love this soup so much, I'd bathe in it." —Brad Leone, test kitchen manager
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  • 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.
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CREAMY TOMATO SOUP RECIPE | JAMIE OLIVER SOUP RECIPES
Making your own tasty tomato soup is so easy! This one's a simple classic.
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Cuisine https://schema.org/LowLactoseDiet
Calories 122 calories per serving
    1. Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.
    2. Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.
    3. Crumble the stock cubes into a jug, cover with1.5 litres of boiling water, and stir until dissolved.
    4. Add the stock to the veg pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!).
    5. Give it a good stir and bring to the boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
    6. Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir through the basil leaves.
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