CELERY POTATO SOUP
This soup is a delicious combination of potatoes, celery, garlic, and onion. Top with Parmesan cheese, fresh basil, and parsley flakes.
Provided by DarrahBoop
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a stockpot over medium-high heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add potatoes and celery and saute until celery is tender and slightly browned, 3 to 5 minutes. Add water, bouillon cube, garlic salt, and pepper. Bring to a boil and cook until potatoes are tender, 20 to 25 minutes.
- Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Serve hot.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 40.5 g, Cholesterol 0.2 mg, Fat 3.9 g, Fiber 6.5 g, Protein 5.4 g, SaturatedFat 0.6 g, Sodium 1096.5 mg, Sugar 4.8 g
CELERY ROOT & POTATO SOUP
Celery root is a truly underestimated winter root vegetable. Originating in the Mediterranean, celery root is commonly used to spice up winter gratins, salads, and soups. Although celery root's gnarly outside is not encouraging, pick it up, put it in your basket, and give it a try with this deliciously warming soup. It is a great introduction to celery root's uniquely peppery 'celery' taste, and will satisfy the most jaded chemo palate. Celery root brings vitamin B6 and minerals like manganese, potassium, and phosphorous to the table.
Provided by Cook for Your Life Staff
Categories Soups
Number Of Ingredients 1
Steps:
- Cut off the gnarly top and the bottom of the celery root. Peel and rinse it well to remove any remaining dirt. Halve and cut each half into a ½ inch dice. Set aside.
- Sauté the onion in the butter over a medium high heat until they are soft and have browned slightly.
- Add the yogurt and fry until all the liquid has evaporated. Add a grind or two of black pepper. Fry for a minute or so more.
- Add the potatoes and celery root and cook for a couple of minutes, then add the stock. Bring the soup to a boil, lower heat to a simmer, cover and cook until the vegetables are tender. Purée with an immersion blender or in batches in a blender.
- Serve garnished with chopped parsley and a dollop yogurt, if desired.
Nutrition Facts : Calories 951
CELERY POTATO SOUP
Provided by Food Network
Time 45m
Yield 6½ c (1.5 L)
Number Of Ingredients 8
Steps:
- 1.Saute celery and onions in oil until softened.
- 2.Add vegetable broth and let simmer for about 25 minutes.
- 3.Place cooked ingredients, buttermilk, potatoes, garlic, salt, and pepper into the Vitamix container in the order listed and secure lid.
- 4.Select Variable 1.
- 5.Turn machine on and slowly increase speed to Variable 10, then to High.
- 6.Blend for 2 minutes.
- 7.Serve immediately.
CELERY AND POTATO SOUP
This light puree is more celery than potato. The potato thickens the soup, a simple potage that is brought to life by the tiny amount of walnut oil that's drizzled onto each serving.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Heat the olive oil over medium-low heat, add the onion, leek, and celery, and cook gently, stirring often, for about 10 minutes, until very tender. Add 1/2 teaspoon kosher salt after the first 5 minutes. Make sure that the vegetables do not color.
- Add the potatoes, garlic, and bouquet garni. Stir together and add the water or stock. Bring to a simmer, add salt to taste, cover and simmer 30 to 40 minutes, until the vegetables are very tender and the broth fragrant. Remove from the heat.
- Remove the bouquet garni from the soup. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Then strain through a medium strainer (this step is important; otherwise the soup will be stringy), using a pestle or the bottom of a ladle to push the soup through. Make sure to scrape the outside of the strainer so that all of the puree goes back into the soup. Return to the pot, stir with a whisk to even out the texture, heat through and season well with salt and pepper.
- Ladle the soup into bowls and garnish each bowl with a few thin slices of celery and about 1/4 teaspoon walnut oil. Sprinkle with minced chives or chervil if you wish, and serve.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 739 milligrams, Sugar 5 grams
CREAMY DAIRY-FREE POTATO, LEEK, AND CELERY ROOT SOUP
Steps:
- In large 4- or 5-quart pot, heat the olive oil over medium heat.
- Add onion, leek, and garlic, and sauté until the onion is translucent, about 5 minutes.
- Add the chopped potatoes, celery root, and bay leaf.
- Stir the vegetables and then add the stock.
- Bring the soup to a boil, cover the pan, reduce heat to low, and simmer 20 minutes or until vegetables are fork tender.
- Add the thyme, sea salt, and pepper to taste.
- Cook an additional 5 minutes.
- Remove bay leaf, and puree soup with a vertical blender.
- Ladle the soup into bowls and garnish with fresh herbs.
Nutrition Facts : Calories 220 kcal, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, Sodium 1030 mg, Sugar 8 g, Fat 5 g, ServingSize 3 quarts/6 servings, UnsaturatedFat 0 g
DOUBLE CELERY AND POTATO SOUP
Steps:
- Melt butter with oil in heavy large pot over medium heat. Add leeks and onion and sauté until almost tender, about 10 minutes. Stir in potatoes, celery roots, thyme, and bay leaf. Add broth and bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 40 minutes. Add celery stalks and simmer until all vegetables are very tender, about 12 minutes longer. Cool slightly.
- Using handheld blender, puree soup in pot. Stir cream into soup. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill celery leaves. Cool soup slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm soup over medium heat before serving.) Ladle soup into bowls. Garnish with reserved celery leaves and serve.
CELERY ROOT AND POTATO PUREE
This is a delicious, low-carb way to trick-out your standard mashed potatoes. By using half celery root we'll not only save a bunch of carbs, but more we'll create something very delicious and unique.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Place potatoes and celery root into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and coarsely mash with a potato masher.
- Mash butter, nutmeg, salt, and black pepper into potato mixture until desired consistency is reached. Fold cream into puree until just combined.
Nutrition Facts : Calories 320.4 calories, Carbohydrate 37.6 g, Cholesterol 50.9 mg, Fat 17.8 g, Fiber 6 g, Protein 5.6 g, SaturatedFat 11 g, Sodium 332.6 mg, Sugar 4.1 g
ROASTED CELERY ROOT, POTATO AND WILD MUSHROOM SOUP
Provided by Molly O'Neill
Categories lunch, soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Place the celery root and potatoes in a roasting pan and toss with 2 teaspoons of the salt and pepper to taste. Spray lightly with the olive oil. Roast until tender, tossing from time to time, about 40 minutes.
- Spray a large, nonstick skillet lightly with olive oil and place over medium heat until hot. Add the mushrooms and saute until browned and softened, about 5 minutes.
- Place the chicken broth in a saucepan and bring to a simmer. Season with the remaining 2 teaspoons salt. Arrange the mushrooms in the center of 4 soup plates. Mound the celery root and potatoes over the mushrooms. Ladle the broth around the vegetables, sprinkle with parsley and serve immediately.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 3 grams, Carbohydrate 67 grams, Fat 6 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 1830 milligrams, Sugar 13 grams, TransFat 0 grams
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