Celery soup

Anyone got a good recipe for celery soup? I have a whole bunch of it which I need to do something with. Cheers

Chef_ryelands1, Jul 6, 4:50 pm

please, I used to buy it in the can so good, I suppose you just boil it, then use the stick blender

Chef_slimgym, Jul 7, 12:26 am

Creamy Celery Soup #1 Yield: Serves 4 to 5
3 Tbsp butter, divided into 2 Tbsp and 1 Tbsp
1 cup chopped onion
1 1/2 cups sliced leeks, white and light green parts only
5 cups of chopped celery, and 1 1/2 cups of diced celery
2 cloves garlic, minced
2 bay leaves
4 cups chicken stock
1/2 teaspoon to 1 1/2 teaspoons of salt, to taste
1/4 to 1/3 cup of cream
Freshly ground black pepper to taste
Fresh chopped chives or parsley for garnish
1 Melt 2 Tbsp butter in a thick-bottomed 4 to 5 quart pot on medium heat. Add the diced onion, the leaks, and 5 cups of the chopped celery. Cook on medium heat for 10 minutes until softened. Add the minced garlic and cook for a minute more.
2 Add the chicken stock and bay leaves to the pot. Taste for salt and add salt. (If you are using unsalted butter and unsalted stock, you will need to add more salt than you expect, if not, maybe just a little salt will be needed.) Increase heat to bring to a boil, reduce heat to low and cover to maintain a simmer. Simmer for 15 minutes.
3 While the soup is simmering, prepare the extra celery that will be added later to the soup. In a separate small sauté pan, melt 1 Tbsp of butter on medium heat. Add 1 1/2 cups diced celery to the butter. Ladle 1/2 cup of the simmering stock from the soup pot into the sauté pan. Simmer on low for 5 or 6 minutes to soften the celery. Set aside.
4 Remove the soup pot from heat, let cool slightly. Remove and discard the bay leaves. Working in batches, purée the soup in a blender, filling the blender no more than a third full at a time (keep your hand on the lid so the hot liquid doesn't explode). Return the puréed soup to the pot. Stir in the cream and the braised diced celery.
Taste for salt and add more if needed. Sprinkle with freshly ground black pepper and chopped chives or parsley to serve.

Chef_thewomble1, Jul 7, 12:55 am

5 cups minced celery and leaves
2 cups chicken stock
1 slice onion
2 tablespoons. butter
3 tablespoons flour
2 cup milk
1 cup cream
Salt and pepper to taste
Dry sherry, optional

1. Combine celery, chicken stock and 2 cups boiling water in saucepan; simmer until celery is tender.
2. Saute onion in butter; blend in flour. Stir in milk; cook, stirring, until thick.
3. Add celery mixture and cream; season with salt and pepper.
4. Process in electric blender until smooth or use a hand-held immersion blender.
5. Reheat to serve.
6. Dry sherry, to taste, may be added to each bowl.

Chef_thewomble1, Apr 5, 5:10 am

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