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"I love this creamy soup so much, I'd bathe in it." –Brad Leone, test kitchen manager
- 1 head celery, stalks chopped, leaves reserved
- 1 large waxy potato, chopped
- ½ cup (1 stick) unsalted butter
- 3 cups low-sodium chicken broth
- Flaky sea salt (such as Maldon) and olive oil (for serving)
Combine celery, potato, onion, and butter in a medium saucepan over medium heat; season with kosher salt. Cook, stirring, until onion is tender, 8–10 minutes. Add broth; simmer until potatoes are tender, 8–10 minutes. Purée in a blender with dill; strain. Stir in cream. Serve soup topped with celery leaves, sea salt, and oil.
Nutritional ContentCalories (kcal) 420 Fat (g) 34 Saturated Fat (g) 22 Cholesterol (mg) 100 Carbohydrates (g) 25 Dietary Fiber (g) 4 Total Sugars (g) 4 Protein (g) 6 Sodium (mg) 190Reviews SectionDelicious soup! Still good with half the butter and less cream. Really good cold as well.AnonymousPhiladelphia06/05/20AnonymousAustralia04/13/20Absolutely loved this recipe - first time I ever made soup with celery and if I say so myself it was delicious and looked like the picture!!!JulesM25Eastchurch 03/24/20Great recipe! I've made this many times and my husband is always asking for it. Feels rich and comforting but also fresh. The only part I skip is the straining; there is kind of a granular texture from the blended celery but we don't mind it.ageigerGrand Forks,ND12/29/19Great soup to use my CSA veggiesIt’s a winner! Taste is better hot off the stove just after adding the cream. I didn’t strain albeit it might be better without strands of dill. More calories then I’d want. Only used half stick of butter.I absolutely love this recipe. This has become my favorite soup! Its so tasty!! I vary the ingredients a little bit depending on what I have in my cupboard . Sometimes creme, sometimes not, but its always delicious. And quick 30 minute's start to finish.!AnonymousUK living in California now05/03/19As good a recipe as Jane Grigson ever published. You can find it, almost verbatim, in the celery chapter of *Good Things*, which I recommend to your attention.Jeannette SmythAlbuquerque11/25/18Fabulous soup. I was happy to've been able to use up a huge amount of extra celery and a couple of leftover potato stragglers in my bin. I did caramelize the onion a bit, added some garlic and subbed in a bit of white wine for some of the stock. I fully intended to stir in a bit of cream at the end, but after it was all whizzed together, it was quite literally so incredibly delicious and decadent, it didn't need it.Will be making it often, thanks.Super good—a great way to use a head of celery after using one stalk for another recipe. But I do some modifications:- No dill- No straining- No cream- Add greens- Add dollop of creme fresh or greek yogurt at the end
23 Celery Recipes That Prove There's Much More to It Than Ants on a Log
Celery is one of those groceries that lasts forever, which means you just might have a bunch of it in your fridge right now. These celery recipes from the Epi archives will give you tons of ideas for how to use it up. There are crunchy snacks, sure, but celery also takes a star turn in comforting soups, satisfying stews, softly savory cocktails, and the best bright, crisp salads.
Top 6 Cream of Celery Soup Recipes
When you think of recipes to make using soup, most of us think of Cream of Tomato Soup recipes, or maybe even something involving Cream of Mushroom Soup? But why not try something a bit different and go for a Cream of Celery Soup recipe instead!
Prepare to be amazed at what a simple can of Cream of Celery Soup can do when combined with these delicious recipes…
6. Pasta, Cheese and Vegetable Bake
This dish is perfect for dinner on a Friday night at the end of a hard week at work. Easy to make and absolutely no effort required, this Pasta, Cheese and Vegetable Bake will make your house smell gorgeous, especially if eaten with freshly baked garlic bread! Simply mix all the ingredients together with that all important can of Campbell’s Cream of Celery Soup and put your feet up whilst it bakes in the oven for about half an hour.
5. Vegetarian Pizza
Soup? With pizza? How does that work? Don’t worry, this tried and tested timeless recipe is a firm family favourite. If you buy your own pre-made pizza bases, this dish can be made quickly and easily. If you’ve got a bit more time on your hands, maybe at the weekend with the kids, then have a go at making your own pizza bases for this Vegetarian Pizza. A can of Campbell’s Cream of Celery Soup will make all the difference to this perfect pizza topping.
4. Tuna and Broccoli Pasta Bake
If you’re not sure what to make as an easy, weekday dinner, then give this reliable recipe a try. Pasta bakes are a real comfort food, and this dish is no exception. If you’ve got a tin of tuna and a can of Campbell’s Cream of Celery Soup in your cupboard then you’re most of the way there! If you’re not a fan of tuna then you can easily swap it out for salmon or ham if preferred.
3. Root Vegetable Mini Gratins
These adorable little gratins are so simple to make – just use whatever veggies and cheeses you have in your fridge! You can rustle these up in ramekin dishes, but if you don’t have those then small casserole dishes will also work fine. Using a can of Campbell’s Cream of Celery Soup to help add flavour to the vegetables, bake for 40 minutes and serve piping hot.
2. Broccoli, Celery and Cheese Linguine
In the warmer weather, this light and fresh linguine dish makes the perfect supper. With a can of Campbell’s Cream of Celery Soup and some onion, make this flavoursome sauce and thicken to your preference. The addition of blue cheese (or another preferred cheese) adds a sharpness to this delightful dish. If possible, eat outside in the sunshine!
1. Muffin Tin Pot Pies
These novel pies are cooked in muffin tins, making them mini morsels packed full of tasty flavours. They’re perfect to enjoy on a grey day, but also make an excellent contribution to any gathering of friends or family as they can be easily transported in their tins! One can of Campbell’s Cream of Celery Soup is all that’s required to make the filling of these mini pies worth savouring…
Recipe: Yummy Potato & celery soup
Hey everyone, welcome to our recipe site, looking for the perfect Potato & celery soup recipe? look no further! We provide you only the perfect Potato & celery soup recipe here. We also have wide variety of recipes to try.
Before you jump to Potato & celery soup recipe, you may want to read this short interesting healthy tips about Energy Boosting Treats.
Enjoying healthy foods tends to make all the difference in the way you feel. Increasing our intake of healthy foods while decreasing the intake of unhealthy types plays a role in a more balanced feeling. A salad helps us feel a lot better than a piece of pizza (physically anyway). Deciding on healthier food choices can be difficult when it’s snack time. Shopping for snack foods can be a struggle because you have so many options. Here are some healthy snacks that you can use when you need a quick pick me up.
Have a shot at eating almonds if you don’t have problems with nut allergies. Almonds have a multitude of health advantages and are an excellent choice when you really need a shot of energy. Almonds are a natural source of B vitamins together with other vitamins and minerals. Almonds, like turkey, contain the enzyme tryptophan which may often cause you to be sleepy. But when you eat almonds, you don’t feel like you must sleep a while. Rather they will simply help your muscles and digestive tract relax while also helping you feel less stressed out. Your emotional state can often be lifted simply by eating almonds.
You will not have to look far to discover a wide variety of healthy snacks that can be easily prepared. Determining to live a healthy lifestyle can be as uncomplicated as you want it to be.
We hope you got benefit from reading it, now let’s go back to potato & celery soup recipe. You can cook potato & celery soup using 17 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Potato & celery soup:
- Prepare 5 of medium size potatoes diced.
- Take 4-5 of spring onions finely chopped.
- Provide 1 tbsp of garlic paste.
- Provide 2 tbsp of finely chopped celery stems.
- You need 1 TSP of black pepper powder.
- Take 1 tbsp of butter.
- Provide 1 spring of thyme leaves (optional).
- Prepare 4 cups of vegetable stock.
- You need 2 tbsp of cheese spread.
- Take 2-3 of cheese slice.
- Prepare to taste of Salt.
- Take of For vegetable stock.
- Provide 5 cups of water.
- You need 1 of small carrot diced.
- Prepare 1 stalk of celery with leaves.
- Use 1 of tomato.
- Prepare 1 of small onion diced.
Instructions to make Potato & celery soup:
- First prepare the vegetable stock by taking 5 cups water in a deep pan, add diced onion, tomato, celery stalk, carrot and cover it and give it one boil, then let it simmer for 5minutes and switch off the gas. This vegetable stock can be used for many other soups..
- Now in a non-stick cooker take butter, once the butter melts add 1 bay leaf cook it for 2 minutes, then add finely chopped spring onion whites and saute them for 2-3 minutes, then add finely chopped celery stems and again cook it for another 5 minutes, then add spring onion green and mix well saute it for another 5 minutes..
- Then add diced and peeled potatoes, salt and mix well, saute it for another 8-10minutes, then add black pepper powder, vegetable stock, 1 spring if thyme leaves and cover the cooker and cook it for 3 vissels over high flame..
- Once the cooker becomes little cold blend the soup into a smooth puree and again take the mixture into a deep bottom pan..
- Then add salt, pepper, cheese slice, cheese spread mix it nicely a the give it one boil, switch off the gas, garnish with some grated cheddar or any processed cheese, parsley and serve hot with foccasia bread..
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How 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 sauté. Meanwhile, chop broccoli stem (yes, you will use it up) into smaller pieces and divide the head into florets. Dice celery.
Add chopped broccoli stem and celery to the pot and pour vegetable stock over. Cook it covered for 15 minutes. Now it’s time to add 1 cup of water, salt, pepper and broccoli florets. Bring it to a boil and cook for a further 5 minutes.
When ready, turn off the heat and puree the broccoli celery soup until smooth. Taste it and add seasoning, if needed.
Tips for making the best broccoli celery soup
- Because there are only 3 main ingredients in this creamy broccoli celery soup – broccoli, celery and onion, make sure to use good quality ones. And if you can, they should be as fresh as possible – make sure your broccoli has nice dark green color, the stalk is firm to touch. If the stalk is wilted or if some of the florets are yellowish, avoid buying it. As for the celery – if the stalks are firm the celery is fresh.
- Meat eaters, feel free use chicken or turkey stock/broth instead of vegetable broth, if that’s what you have on hand. You can also add cream (about ½ cup is enough) to make it richer, but it’s not needed.
- Olive oil can be substituted with vegetable or sunflower oil.
- You can use either red, yellow or white onion.
Other easy to make soups you might like:
If you are looking for soups using simple pantry ingredients, here are some ideas for you. These simple soups are easy to make, everyone can prepare them.
- Jalapeno Potato Soup
- Carrot Soup
- Instant Pot Stuffed Pepper Soup
- Potato Leek Soup
If these are not what you are looking for, you can still try other Soup Recipes from our blog.
Puréed Cream of Celery Soup
This classic cream of celery soup is beautifully aromatic. It makes a great first course and served with a nice crusty bread it's a meal on its own.
Since celery doesn't have much starch in it, and since we don't use any other thickener, a single potato, peeled, diced and simmered along with the celery and other ingredients, is what gives the soup its thickness and body. But go easy on the potato. You're not making potato soup. You want about 200 grams of diced potato, which is roughly equivalent to the yield on a so-called "medium" potato after peeling.
In case you aren't familiar, crème fraîche is very similar to sour cream, with one difference being the fact that unlike sour cream, crème fraîche won't curdle when it's added to a hot soup.
Another easy but elegant garnish is toasted croutons made from day-old baguette sliced on the bias. Drizzle with olive oil and Kosher salt and toast in a 350 F oven until lightly golden brown.
Note that I'm not going to specify what sort of fresh herbs to use. Use whatever you've got. Parsley is great. Chives, thyme, even fresh mint—all good.
- 1/2 cup (1 stick) unsalted butter
- 10 pale-green inner ribs celery, coarsely chopped (about 3 1/2 cups)
- 1/3 cup coarsely chopped shallots
- 1 small russet potato (about 6 ounces), peeled and cut into 1/2-inch cubes
- Coarse salt
- 6 cups homemade or low-sodium store-bought chicken stock
- 1/4 teaspoon plus a pinch of freshly grated nutmeg
- 1/4 cup heavy cream, or to taste
- Very thin baguette, toasted
- Pale-green celery leaves, for garnish
Melt butter in a large saucepan over medium heat. Add celery, shallots, potato, and a pinch of salt. Partially cover cook, stirring often, until vegetables are soft but not browned, about 15 minutes.
Add stock bring to a simmer. Reduce heat to low cover, and cook 30 minutes. Stir in nutmeg. Let cool.
Puree soup in a blender or food processor in batches until completely smooth. Pour through a fine sieve into a large bowl, pressing with the back of a spoon to extract as much liquid as possible. Return soup to pan stir, and season with salt. Just before serving, heat soup over medium heat (do not boil). Stir in cream, and serve topped with baguette slices garnish with celery leaves.
HOW TO MAKE CELERY SOUP
For this celery soup I wanted it simple yet thick/creamy in texture. When I want to thicken up a soup I usually add in chopped potato but you can also use cream (just stir it in at the end).
The only ingredients in this celery soup are
- 400g celery, chopped
- 200g potatoes, chopped
- 3 cloves garlic, crushed
- 800ml chicken stock (or you can use vegetable stock).
I didn&rsquot bother with any sautéeing, it just all went in the soup maker. I gave it a quick stir and then set it off on smooth.
2 tablespoons butter
1 onion, chopped
2 potatoes, peeled and cubed
1 tablespoon curry powder
1 tablespoon grated fresh ginger
1 teaspoon cayenne pepper
1 chile pepper, seeds removed
1 bunch celery, chopped
1 1/2 quart vegetable broth
salt and pepper, to taste
4 tablespoons butter
In a large saucepan or stockpot, combine the first measure of butter, onion, and potatoes over medium heat. Cook, stirring frequently, for 5 minutes. Add the curry powder, ginger, cayenne, chile pepper, celery, and broth. Cook at a simmer, stirring occasionally, for 30 minutes or until the vegetables are soft.
Transfer the soup to a food processor or blender and process until smooth. Return the soup to the pan and add the remaining butter. Cook, stirring frequently, until the butter is melted. Season to taste with salt and pepper.
Chunky Celery Soup Recipe
Really, you can use just about any cooked medium-sized grain in this recipe. I chose wild rice because I love it alongside celery. You could try a plump brown rice, barley, or even wheatberry here with good results. AS I mentioned up above, I was lucky enough to come across celery with the leaves intact on top. I made a drizzle out of one cup (lightly packed) celery leaves, 1 large clove of garlic, about 1/4 teaspoon of salt, and 1/3 cup extra-virgin olive oil. Puree all of these ingredients in a food processor for about 30 seconds.
1 large onion
1 large russet potato
3-4 small -medium carrots
10 medium-length stalks of celery, washed well
3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
5 cups of lightly-flavored, great tasting, vegetable broth (or water)
2 cups cooked wild rice, brown rice, barley, or wheat berries
1/3 cup celery leaf pesto (optional, but see head notes)
Parmesan cheese, freshly grated (optional)
Chop the onion, potato, carrots, and celery into pieces that are about 1/2-inch or smaller. Do your best to cut everything roughly the same size, this will keep cooking time across the ingredients somewhat uniform. You should end up with about 2 1/2 cups of chopped celery.
In a large thick-bottomed soup pot over medium high heat combine the olive oil, onion, potato, carrots, celery and a few big pinches of salt. Saute for about ten minutes or until the onions and celery soften a touch and expel some water. Stir in the garlic and add the stock. Bring to a simmer and let cook for another 10 minutes or until the celery, carrot and potatoes are just cooked through - resist the urge to over cook them into mush. Stir in the rice a few minutes before the potatoes and carrot are cooked though. Remove the soup from the heat and ladle into soup bowls. Top each with a generous drizzle of the celery leaf pesto (opt) and/or some Parmesan cheese.