Creamy celery soup recipe

Creamy celery soup recipe

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How to make creamy celery soup

Ingredients

• 1 medium-sized celery root;
• 4-5 medium potatoes;
• 1 onion;
• 130-150 ml cream;
• 2-3 liters of broth (preferably chicken or turkey);
• 40 g butter;
• garlic, salt, bay leaf, spices;

Manufacturing method

1. Chop the onion and garlic, fry in oil.
2. Cut the celery and potatoes into cubes.
3. Add the root to the onion, add water so that it only slightly covers the ingredients, close the pan and simmer for about 7 minutes.
4. Place roast and potatoes in pan. Pour in cool broth.
5. Add the bay leaf a couple of minutes before the soup is ready. Remove it after turning it off.
6. Grind the finished soup with an immersion blender.
7. Add cream, pepper, salt, spices and simmer everything over low heat for a couple more minutes.

Stem celery soup

Ingredients

• 4 stalks of celery;
• onion;
• carrot;
• liter of chicken broth;
• 30 grams of butter (butter or olive);
• 200 g cream;
• processed cheese;
• a few slices of white bread;
• bay leaf, garlic, spices, salt, pepper;

Manufacturing method

1. Grate the carrots not very finely.
2. Chop the onion and celery.
3. Fry the onion in oil, after 2-3 minutes add the celery, and after another 3-5 minutes add the carrots. After adding the carrots, fry for a couple of minutes and turn off.
4. Pour the prepared broth into the pan, pour the ingredients out of the pan and simmer over low heat for about 30 minutes until the celery softens.
5. Puree the soup with an immersion blender.
6. Add cream and grated cheese. Cook until the cheese is completely melted.
7. Add salt, add spices, turn off the soup and let it brew.
8. Finely chop the bread and fry it in a dry frying pan.
9. When serving, add croutons and herbs to the soup.

Creamy celery soup with cream

Ingredients

• 250 g celery (root);
• onion;
• shallot;
• leek;
• 3 potatoes;
• 2 cloves of garlic;
• 600-800 ml chicken broth;
• 100 ml cream (20%);
• butter;
• salt, pepper, bay leaf;

Manufacturing method

1. Chop all types of onions (use the stem from leeks) and garlic, fry until transparent in butter.
2. Peel the celery and cut into small cubes. Also peel and cut the potatoes into pieces.
3. Add celery and potatoes to the pan and simmer briefly.
4. Pour in chicken broth, or vegetable broth or plain water. The liquid should slightly cover the vegetables.
5. When it boils, add salt and bay leaf.
6. Reduce heat and leave to simmer for 25 minutes - the vegetables should be completely cooked.
7. Pour the soup into a blender and blend until smooth.
8. Return the puree to the pan and place on heat. Pour in the cream, heat and pepper.
9. When serving, sprinkle with chopped green onions and parsley.
10. To make the soup more satisfying, add pieces of bacon, dried in the microwave, and croutons to the plates.
11. In addition to celery root, you can also use the stem and greens.

Video

Additionally, watch this video, it will clearly show how to cook deliciously and accurately. Lasts only 2 minutes.

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Creamy celery root soup

Ingredients

Celery root – 500 g

Onions – 0.5 – 1 pc.

Butter – 30 g

Ground dark pepper - to taste

• 78 kcal
• 45 min.
• 45 min.

Photo of the finished dish

Step-by-step recipe with photos

Personally, I like the taste of root celery more than stalk celery, but that, as they say, depends on you. Root celery has the most gentle smell and mixes well with almost all products. I often use it to prepare vegetable salads and soups in the winter.

I offer you my favorite version of celery root soup with cream. The soup is easy to prepare and has a basic set of ingredients: onion, celery, butter and cream. You can add potatoes and carrots to the soup; this time I added a little carrots to get the richest puree soup. The thickness of the soup is controlled by the amount of water and cream added to the soup. You can prepare this soup with either water or meat broth - whichever you like best. I will be making a creamy celery root soup using water.

We will prepare all the products according to the list.

Peel the onion and cut into cubes.

In a thick-bottomed saucepan or saucepan, heat the butter and fry the onion for 3-4 minutes, stirring, until transparent.

Peel the celery root and cut into small cubes. We will also chop the carrots.

Add celery and carrots to the onion, fry the vegetables for another 5 minutes, stirring.

Pour enough water into the saucepan to cover the vegetables. Add salt and dark ground pepper. Cook the soup until the vegetables are soft, 15-20 minutes.

Pour cream into the finished soup.

Perfectly puree the soup using an immersion blender. If the puree soup is too thick, add a little boiling water. If during the cooking process you have a lot of water left, drain some of it, puree the soup, and if necessary, add water to obtain the appropriate thickness of the soup.

I lightly punched the soup; we like to feel pieces of vegetables in the soup.

Serve the finished creamy celery root soup in portions with fresh bread.

Soup - celery puree

A wonderful recipe for celery soup with chicken. A very affectionate, dietary soup with a pleasant smell and inimitable taste will amuse you and your family.

Cream of celery soup recipe

• 250 gr. chicken breast;
• 5 stalks of celery;
• 1 carrot;
• 1 onion;
• 4 small potatoes;
• 20 gr. butter;
• 100ml cream 33%;
• several sprigs of dill;
• salt and pepper to taste.

How to make celery soup

Cut the meat into small pieces

Pour one and a half liters of water into a saucepan, drain the meat and put it on the stove to cook the broth.

When it boils, remove the foam and cook over low heat for 20 minutes.

While we cook the meat, prepare all the vegetables. Peel the potatoes, carrots and onions, then wash the vegetables and cut them into small pieces

Add potatoes to the meat and cook further. Place a piece of butter in a frying pan and fry the onion

When the onions begin to brown, add the carrots.

Fry some carrots and add celery

Fry with celery for a few minutes, add flour to the pan

Mix well and fry a little with flour

Add the roast to the pan

Stir, salt and pepper to taste. Cover with a lid and cook over low heat for 10 minutes.

Finely chop the dill

Add to soup, cook for a few minutes

Use an immersion blender to puree

Then add cream

Warm the soup briefly until it boils. Our excellent celery soup is ready to be poured into bowls and served. Serve with croutons.

Creamy celery soup

And oh, how often do you use celery in making your own dishes? I often use both greens and roots, if not fresh, then dried. I love its tart, unique smell and spicy taste.

Now I’ll tell you what kind of creamy puree soup you can quickly cook from celery root - necessary, tender and fragrant.

• Total cooking time – 0 hours 30 minutes
• Active cooking time – 0 hours 15 minutes
• Cost - very economical
• Calorie content per 100 g – 49 kcal
• Number of servings – 6 servings

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how to make celery soup

Ingredients:

• Celery root – 1 pc.
• Potatoes – 4 pcs. average
• Carrots – 1 pc.
• Onions – 1 pc.
• Garlic – 3 teeth.
• Olive oil – 3 tbsp.
• Butter – 1 tsp.
• Broth - 1.5 liters of any kind
• Cream – 200 ml
• Salt - to taste
• Nutmeg – 1 pinch(s)
• Parsley – 1 handful(s)

Manufacturing:

I will not list the advantages and benefits of celery. Let me just say that this vegetable is very rich in vitamins and easily digestible microelements. Due to its low calorie content, celery is often used in all kinds of diets and also has healing qualities.

Because making the soup will be quite fast, the vegetables should be prepared in advance.
First, let's peel the celery root. For the convenience of cleaning it (it’s hard), I first cut off the “butt”, put the celery with a flat cut on a board, then use a sharp knife to cut off the rest of the skin in a circle.

I cut the celery, already freed from the skin, into circles, and later into random cubes. The most fascinating thing is that the finer it is cut, the more aromatic substances it releases during cooking, keep this in mind.

Now let's prepare the remaining vegetables - onions, carrots, potatoes and a couple of cloves of garlic - peel them. Later, wash and chop - however you like, you will still have to puree everything later.

Now heat the olive oil and butter in a thick-bottomed pan - and first fry the chopped onion until softened, and later, adding carrots and garlic, fry everything together for another 2 minutes.

The next step is to add chopped potatoes and celery.
Pour in the broth so that it covers all the vegetables. Add salt to your taste and leave to cook until soft. Because the vegetables are cut into small pieces, they will cook quite quickly - in just 5-7 minutes.

Then remove from the heat and grind (puree) using any method convenient for you - a regular blender or an immersion blender.

Return the pan to the heat and pour the cream into it.
Boil everything together for another 2-3 minutes over low heat, stirring constantly. Be careful at this step - don’t get burned - the soup begins to boil and always strives to splash with hot mass. Taste for salt and add if necessary. Season with your favorite spices - for example, I add a pinch of nutmeg.

When serving, you can sprinkle with freshly chopped parsley and add garlic croutons.
That's it, the celery root puree soup is ready.
Completely easy to make, very affectionate, unforgettably tasty and, besides, so terribly necessary! Bon appetit!