Celery Soup Recipe From Scratch

Listing Results Celery Soup Recipe From Scratch

WebLow carb cream of celery soup Instructions Melt the butter in a Dutch oven or large saucepan over medium-high heat. Sauté the onion, leek, celery, cauliflower, and …

Rating: 4.7/5(14)
Calories: 433 per servingCategory: Meal

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Web4 cups sliced celery roughly 1/4" pieces 6 cups trimmed & diced celery root this is about 3lbs raw celery root 6 cup water 2 teaspoons salt or to taste …

Estimated Reading Time: 6 mins1. Prepare celery root by trimming off ends and outer layer of the root. Carefully chop into large cubes. Note: celery root requires are firm hand and a sharp knife.
2. In a large pot over medium heat, melt butter, then add onions, chopped celery stalks and garlic. Cook for 5-7 minutes or until the onions and garlic translucent, stirring frequently. Remove about 2 cups of this mixture and set aside to add back to the soup later.
3. Add the celery root, water, salt and celery seed to the pot. Cover and simmer for 20-25 minutes until the celery root is tender. Remove from heat.
4. Using an immersion blender, blend the soup until it is perfectly smooth. Stir in half and half and the reserved celery/onion mixture. Reheat slightly if necessary and serve.

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WebCream of Celery Soup Recipe Very finely dice the onion and celery and mince the garlic. Melt the butter in a Dutch oven and cook …

Rating: 4.9/5(180)
Total Time: 30 minsCategory: SoupCalories: 231 per serving1. Melt the butter in a Dutch oven or heavy stock pot over medium-high heat and cook the onions, celery and garlic until soft and translucent, 5-7 minutes. Add the flour and cook for another minute. Add the chicken broth and milk/cream and stir until the mixture is smooth. Increase the heat and bring it to a simmer. Reduce the heat to medium, add the remaining ingredients, and simmer, uncovered, for 15 minutes. Add salt to taste.
2. If using as a base for other recipes, this soup will keep in the fridge for at least 3-4 days.

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WebAdd the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies ( if not, add a little …

Rating: 4.9/5(289)
Calories: 183 per servingCategory: Soup1. Heat the oil in a big pot over medium high heat, and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.
2. While the onions are cooking, rough chop the garlic, celery and potatoes. When the onions are golden add the garlic and stir 1-2 minutes, until fragrant. Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies. Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.
3. Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don’t cook herbs or you lose the vibrant color!)
4. Using an immersion blender blend until very silky smooth – OR if using a regular blender, let cool before blending in smaller batches. ( If blending warm soup, fill blender no more than halfway full, cover tightly with a lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender “explosion”).

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Web½ teaspoon celery pepper ½ teaspoon salt ½ teaspoon black pepper Instructions In a large saucepan, heat the coconut oil on a medium heat. Gently saute …

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WebHow to make celery soup This is one of the most simple soup recipes. Quickly saute the onion and garlic. Add the celery, potatoes, and stock and simmer until the veggies are soft. Blend then season with …

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WebAdd leek (White part), garlic and cook for an additional about 5 minutes. Add the chopped celery and cook for 10 minutes. Add stock 3.6 cups/900ml and bring to a …

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WebReduce heat and simmer until carrots, celery, and potatoes are soft enough to easily puree, about 30 minutes. Avoid cooking vegetables until mushy. Remove from …

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WebSaute the onions, leeks, and celery: Melt 2 tablespoons of the butter in a thick-bottomed 4 to 5 quart pot on medium heat. Add the chopped onion, leeks, and 5 cups of the chopped celery. Cook on …

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WebInstructions. Set a large 6-8 quart soup pot over medium heat. Add the butter, chopped onions, garlic, and chopped celery. Add 1 teaspoon salt and ¼ teaspoon ground black pepper. Stir and soften the …

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WebDirections. Melt the butter with the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until …

Author: Food Network KitchenSteps: 3Difficulty: Easy

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WebAdd the celery. Pour in the stock. Add the salt, pepper, potato, and parsley. Increase the heat to medium-high and bring to a boil. Cover and lower the heat and …

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WebSaute for about 1 minute, until fragrant. Add the cauliflower, green beans, diced tomatoes, broth, and Italian seasoning. Adjust sea salt and black pepper to taste. …

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WebHow to make broccoli and celery soup Get a pot that is large enough to hold all the ingredients (preferably 3-quart or larger). Pour oil in and heat it up. Add onion and …

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WebHeat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add …

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WebDirections. Combine water, stock, celery, carrots, onion, garlic, parsley, thyme, paprika, salt, black pepper, and bay leaf in a pot. Bring to a simmer, cover, and cook until vegetables are soft, 20 to 30 minutes. Add …

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