What Can You Make With Cream of Celery Soup

Cream of Celery Soup

Y'all'll be surprised how appealing homemade cream of celery soup is! Whip upwards this celery soup recipe with onions, garlic, leeks, stock, and a picayune cream.

Elise Bauer

Time to roll upward under a cozy coating and enjoy a warm bowl of soup. This week's pick? A classic foam of celery soup.

Why Celery Makes Such a Bang-up Soup

Like cabbage, celery is an often neglected vegetable, prized for its place in a mirepoix, only rarely the star of the show. Which is lightheaded when you think about information technology, given how good celery is in soups. (Tin can you imagine chicken soup without it?)

Elise Bauer

Celery soup, with a supporting cast of some onion, leeks, and a picayune cream, is utterly delicious, and the perfect way to warm up on a chilly solar day.

How to Buy and Store Celery

Choose celery that has no discoloration with tight, crisp stalks that tin can break hands when snapped. If stalks are rubbery or fall apart from each other easily, information technology is not fresh. The leaves should be vibrant dark-green and not wilted.

To store, remove celery from its plastic and tightly wrap the entire agglomeration in foil. Place in the fridge crisper drawer.

Ingredient Swaps for Celery Soup

• No leeks? Increment the onion.
• Don't do dairy? Simmer a pocket-size peeled, diced spud with the soup, which will lend a creamy texture once pureed. (You may need to add a fiddling more than stock when you lot puree the soup.)
• Substitute vegetable stock for the chicken stock.
• Add some chopped celery leaves in Step ii to boot up the celery season.
• Add together minced ginger.
• Substitute white pepper for the freshly footing blackness pepper.

How to Store and Reheat This Recipe

Refrigerate leftover soup in a tightly covered container for 3 to 4 days. Stir to combine whatever ingredients that have separated and reheat over medium heat until bubbly, simply not humid.

Freeze leftover soup in a freezer safe zipper bag or container for up to 3 months. Afterwards 3 months the soup is still condom to eat from the freezer, but its flavour will brainstorm to fade. Defrost in the refrigerator. Stir to combine any ingredients that have separated and reheat over medium heat until bubbly, but non boiling.

More Celery Recipes to Make

• Waldorf Salad
• Bloody Marie Smoothie
• Celery Stir Fry
• Celery, Bluish Cheese and Hazelnut Salad
• Shaved Vegetable Salad
  

Sense of taste the raw celery yous program to employ in this soup. The celery should exist fresh and practiced on its own, not erstwhile or bitter. If you take a especially tough or bitter agglomeration of celery, please don't use information technology in this soup. Find some other use for information technology.

• 3 tablespoons butter, divided

• one cup chopped onion

• i 1/2 cups sliced leeks, white and calorie-free green parts merely

• ane large bunch or ii small bunches celery , divided

• two cloves garlic, minced

• 2 bay leaves

• four cups chicken stock

• 1/2 to 1 one/ii teaspoons kosher salt, to sense of taste

• i/4 to i/iii cup foam

• Freshly ground black pepper to gustatory modality

• Fresh chopped chives or parsley for garnish

1. Sauté the onions, leeks, and celery:

   Cook 2 tablespoons butter in a thick-bottomed iv to v quart pot on medium heat. Add the diced onion, leeks, and v cups of the chopped celery.

   Elise Bauer

   Elise Bauer

   Cook on medium rut for 10 minutes until softened. Add the minced garlic and melt for a minute more.

2. Add the stock, bay leaves, and salt, and then simmer:

   Add the chicken stock and bay leaves to the pot. Taste for table salt and add common salt.

   (If you are using unsalted butter and unsalted stock, you will need to add more salt than you expect. If not, maybe only a little common salt will be needed.)

   Elise Bauer

   Elise Bauer

   Increase the heat to bring to a boil. And then, reduce the heat to depression and comprehend to maintain a simmer. Simmer for 15 minutes.

3. Braise the remaining celery to soften:

   While the soup is simmering, gear up the extra celery that will be added later on to the soup. In a separate small sauté pan, cook 1 tablespoon of butter on medium estrus. Add 1 1/2 cups diced celery to the butter.

   Elise Bauer

   Elise Bauer

   Ladle 1/2 cup of the simmering stock from the soup pot into the sauté pan. Simmer on low for 5 or six minutes to soften the celery. Prepare aside.

4. Purée the soup:

   Remove the soup pot from the oestrus, and permit absurd slightly. Remove and discard the bay leaves.

   Using an immersion blender to purée the soup.

   If you don't accept an immersion blender, advisedly purée the soup in a stand blender in batches. Fill the blender no more than a third full at a time (keep your mitt on the hat so the hot liquid doesn't explode). Render the puréed soup to the pot.

   Elise Bauer

5. Stir in the cream and the braised diced celery:

   Gustatory modality for common salt and add more if needed. Serve hot, sprinkled with freshly basis black pepper and garnished with chopped chives or parsley.

   Elise Bauer

Nutrition Facts (per serving)
231	Calories
15g	Fat
18g	Carbs
7g	Protein

Show Full Nutrition Label Hide Full Nutrition Label

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Nutrition Facts
Servings: 4 to 5
Corporeality per serving
Calories	231
% Daily Value*
Full Fat 15g	xx%
Saturated Fat 9g	43%
Cholesterol 42mg	14%
Sodium 1061mg	46%
Full Saccharide 18g	vi%
Dietary Fiber 3g	10%
Total Sugars 8g
Poly peptide 7g
Vitamin C 9mg	43%
Calcium 85mg	7%
Atomic number 26 1mg	6%
Potassium 617mg	13%
*The % Daily Value (DV) tells yous how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general diet communication.

Nutrition information is calculated using an ingredient database and should exist considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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Source: https://www.simplyrecipes.com/recipes/creamy_celery_soup/

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