Cream Of Celery Soup Recipe Easy

Creamy Celery Soup Erren's Kitchen

WEBFeb 10, 2024 · Set any reserved stock aside. Remove some of the chopped celery with a slotted spoon (1-2 spoonfuls) and set aside. Purée the …

1. Chop the celery into roughly the same-sized pieces, about an inch - 1.5 inches, Don't worry about precision as the soup is going to be puréed anyway. You just want it to cook evenly.
2. In a large soup pot, heat the oil over medium heat. Add the onion and cook until soft.
3. Add the garlic and cook another minute before adding the celery, stock, potato, and parsley. Increase the heat to medium-high and bring to a boil.
4. Cover, lower the heat and simmer for about 30 minutes or until the celery and potatoes are soft enough that they can easily be pureed (But don't let them get too mushy).

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BEST Cream of Celery Soup The Daring Gourmet

WEBApr 3, 2014 · Melt the butter in a Dutch oven and cook the onion, celery and garlic over medium-high heat until soft and translucent, 5-7 minutes. …

Rating: 5/5(247)
1. 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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Cream of Celery Soup Neils Healthy Meals

WEBJan 5, 2016 · Instructions. Spray the bottom of a large saucepan about 7 to 8 times. Turn the heat on high underneath, then when the oil starts to …

1. Spray the bottom of a large saucepan about 7 to 8 times. Turn the heat on high underneath, then when the oil starts to bubble, turn the heat lower.
2. Add the onion and the celery and sauté, stirring constantly for about 7 to 8 minutes until soft, but not burnt, or you will taint the taste of the soup.
3. Add the dried thyme and stir in, then add the potato and apple and sauté, again stirring for a further 2 minutes.
4. Add the stock, bring the mixture to the boil and simmer for about 30 minutes until the vegetables are soft then remove from the heat.

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