CELERY ROOT SOUP {SOPA DE APIO NABO}
Easy and quick recipe for celery root soup or cream of celeriac soup, made with potatoes, vegetable broth, garlic, onions, cumin and dill. Served with trio of toppings including crispy pancetta, smoked salmon and roasted pepper yogurt sauce.
Provided by Layla Pujol
Categories Appetizer Soup Starter
Time 45m
Number Of Ingredients 13
Steps:
- Heat the olive oil in large saucepan and add the onions, garlic, cumin and salt to make a quick refrito or sofrito (sautéed onions/garlic/spices) as the base for this soup, cook until the onions are soft, about 5 minutes.
- Add the chopped celery roots and potatoes; cook them for another 5 minutes, stirring occasionally to avoid burning them.
- Add the vegetable broth, bring to a boil, then reduce the temperature and simmer until the potatoes and celery root are tender, about 20 minutes.
- Let the soup cool down a little and then blend the celery root and potato to obtain a smooth puree.
- Reheat the soup until warm and add the chopped dill, serve with the topping on the side.
CREAM OF CELERY SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Melt the butter with the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add the celery, celery root and 1 teaspoon salt. Cook, stirring occasionally, until the celery is tender, about 7 minutes.
- Add the bay leaf, chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the celery root is very soft, about 20 minutes. Discard the bay leaf. Add the heavy cream and return to a simmer, then remove from the heat and let cool slightly.
- Working in batches, transfer the soup to a blender and puree until smooth, adding some herbs to each batch; return to the pot and reheat if needed. Stir in the celery salt and serve with toppings.
SUMMER CELERY SOUP
This soup is light, delicious and so easy to make.
Provided by Karen Mitchell
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large saucepan over medium-high heat. Stir in the onions, celery, and potatoes. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the wine, lemon juice, and bay leaf. Bring to a boil over high heat and boil until the wine has reduced by half.
- Pour in the chicken broth and bring to a boil. Reduce heat to medium-low, and simmer partially covered for 40 minutes until the vegetables are very tender. Remove the bay leaf and discard.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Once pureed, stir in the thyme, basil, and parsley. Return to a simmer over medium heat and cook for 5 minutes to infuse the flavor of the herbs. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 177.7 calories, Carbohydrate 21.5 g, Cholesterol 5.6 mg, Fat 7.6 g, Fiber 3.9 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 1140.9 mg, Sugar 5.2 g
CREAM OF CELERIAC SOUP
This is a soup I developed in response to a contest in a British Cooking magazine. I hope that you like it as much as I do.
Provided by MarieRynr
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, melt butter over low hear; cook leeks, covered in this for 5 minutes.
- Add celeriac and cook, covered for 5 minutes.
- Stir in stock and bring to a boil.
- Reduce heat to low; cook, covered for about 35 minutes, or until celeriac is very tender.
- Transfer to a blender or food processor and puree in batches.
- Pass through a food mill or sieve for an even smoother soup.
- Return to saucepan, stir in cream and maple syrup.
- Season to taste with salt and pepper.
- Gently heat through.
- Serve in warmed soup bowls.
- Garnish with chives or spring onions.
CELERIAC PUREE
Steps:
- Brush excess dirt off of the celeriac. Cut off the bottoms and tops, cut into quarters and peel. Rinse in cool water if there is any remaining dirt or debris. Cut into 1/2-inch thick dice.
- Heat the olive oil in a 4-quart saucepan over low heat just until it shimmers. Add the celeriac, garlic, salt and pepper and cook, stirring frequently, just until it begins to soften, approximately 5 minutes. Increase the heat to medium-high and add the water. Bring to a boil and cook until the celeriac is tender and easily pierced with a fork, approximately 20 minutes. Drain the celeriac through a colander and return to the pot. Using a stick blender, puree until no lumps are present, approximately 1 minute. Place the butter and heavy cream into a microwave proof bowl and heat just until the butter is melted, approximately 45 seconds. Add the cream and butter and continue to puree with the stick blender for another minute. Serve warm.
CREAM OF CELERIAC SOUP WITH CRISPY PANCETTA AND CROûTONS
Celeriac is a great winter vegetable and it's put to wonderful use in James Martin's creamy soup.
Provided by SoniaLincs
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- For the soup.
- heat a wide, deep sauté pan or large saucepan until medium hot,.
- add 25g/1oz of the butter, the onion and bacon and fry for a couple of minutes to just soften.
- Add the garlic, leek, celery and thyme sprigs and fry for another minute; then add the chopped celeriac.
- Pour in the stock and bring to the boil, then reduce the heat to a simmer and cook for 10-15 minutes, or until the celeriac is just tender.
- Place into a food blender, in batches if necessary, and blend to a fine purée. Return to the heat in a clean pan.
- Add the cream and whisk in the remaining 50g/2oz of butter. Season with salt and white pepper.
- For the garnish.
- preheat the oven to 200C/400F/Gas 6.
- Place the pancetta onto a flat baking tray and cover with a second tray of the same size.
- Place in the oven and cook for 10 minutes until browned and cooked through.
- Remove from the oven and cool for five minutes until crispy.
- Heat a frying pan until hot, add half of the butter and the olive oil and heat until foaming.
- Add the celeriac and stir fry for 1-2 minutes, or until just softened, then remove from the pan and drain on kitchen paper.
- Add the rest of the butter and the bread to the pan and cook until golden-brown and crispy, tossing to cook on each side.
- Drain on a plate lined with kitchen paper and season with salt and freshly ground black pepper.
- To serve.
- pile the julienned celeriac into the centre of each of four soup plates.
- Ladle the soup around.
- Crumble the crispy bacon over the top and then scatter over the croutons.
- Finish with swirls of extra virgin olive oil and cream, and top with coriander cress.
CELERIAC SOUP
Minimally adapted from Hugh Fearnley-Whittingstall
Provided by Delicious Everyday
Categories Appetiser
Time 45m
Number Of Ingredients 9
Steps:
- Place a large pot over a medium low heat and add the olive oil. Add the celeriac, leek, potato, garlic and onion, and season with salt and pepper. Gently sweat the vegetables until the celeriac starts to soften, around 10 minutes.
- Add the vegetable stock and bring the soup up to a boil before reducing to a simmer. Simmer for 20 minutes or until the celeriac is completely tender. Add the parsley and use an immersion blender to puree until smooth, or alternatively blend in batches in a blender. Return to the heat and check the seasoning and adjust as necessary.
- Serve with a drizzle of olive oil or a dollop of yoghurt or sour cream.
Nutrition Facts : Calories 132 kcal, Carbohydrate 20 g, Protein 2 g, Fat 5 g, Sodium 742 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CREAM OF CELERY SOUP
Categories Soup/Stew Milk/Cream Blender Vegetable Vegetarian Quick & Easy Lunch Celery Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Melt butter in heavy large saucepan over medium heat. Add celery and onions. Cover and cook until very tender, stirring occasionally, about 20 minutes. Stir in celery root, potato, garlic and celery salt. Add 2 cans broth; cover and simmer until all vegetables are very tender, about 30 minutes. Puree in blender in batches. (Can be made 1 day ahead. Cover and chill.)
- Pour soup into large saucepan. Add cream; bring to simmer, stirring often. Thin with more broth if necessary. Season with salt and pepper. Ladle into bowls.
More about "cream of celeriac soup recipe recipe for stuffed"
CREAM OF CELERIAC SOUP – ERECIPE - RECIPES FROM HOME ...
From erecipe.com
Calories 236 per serving
CREAM OF CELERIAC SOUP | METRO
From metro.ca
4/4 (1)Total Time 45 minsServings 4
CELERIAC SOUP RECIPE - BBC FOOD
From bbc.co.uk
Category Light Meals & Snacks
STUFFED CELERIAC WITH PARSNIP CREAM RECIPE - TESCO REAL FOOD
From realfood.tesco.com
4/5 (12)Total Time 2 hrs 40 minsCategory LunchCalories 201 per serving
CREAM OF CELERIAC SOUP - INHABITED KITCHEN
From inhabitedkitchen.com
Servings 6Calories 110 per serving
CREAM OF CELERIAC SOUP - KRUMPLI
From krumpli.co.uk
Reviews 6Calories 281 per servingCategory Soup Recipes
- Melt the butter in a pan over a medium heat and add the onion and celery, then cook for 5 minutes being careful not to colour the onion.
- Then add the celeriac, potato, vegetable stock and bay leaf, bring to a boil and finally reduce the temperature to a low simmer and add a lid.
CREAM OF CELERIAC SOUP - STARTERS AND SOUPS - BOLD AND TASTY
From boldandtasty.com
Cuisine British, European, FrenchTotal Time 45 minsCategory SoupCalories 542 per serving
- Prepare the vegetables. Peel the celeriac and onions. Chop the celeriac into rough cubes around 3x3 cm (around 1 in). Chop the onions into medium cubes.
CREAMY CELERIAC SOUP RECIPE | MYRECIPES
From myrecipes.com
3/5 (11)Calories 356 per servingServings 4
- Heat oil in a Dutch oven over medium heat. Add leek; cook 10 minutes, stirring often. Stir in flour; cook 2 minutes, stirring well. Add celeriac and broth; bring to a simmer. Cook for 30 minutes. Let stand 10 minutes.
- Place half of mixture in blender. Remove center piece of blender lid, and secure blender lid on blender. Place a clean towel over opening in lid. Process until smooth. Strain pureed mixture through a sieve over a bowl; discard solids. Repeat procedure with remaining celeriac mixture.
WHAT IS CELERIAC? | ALLRECIPES
From allrecipes.com
CREAM OF CELERIAC SOUP RECIPE - FROM LAKELAND | CELERIAC ...
From pinterest.ca
CREAM OF CELERIAC SOUP - CHEESE AND CHICKPEAS
From cheeseandchickpeas.com
CELERIAC SOUP RECIPES | BBC GOOD FOOD
CELERY SOUP RECIPE - A TASTE OF FRANCE.COM
From a-taste-of-france.com
CREAM OF CELERIAC SOUP - TFRECIPES.COM
From tfrecipes.com
CREAM OF CELERIAC SOUP WITH BLUE CHEESE MOUSSE RECIPE ...
From thesimplerecipe.weebly.com
CREAM OF CELERIAC SOUP, HAZELNUTS, TRUFFLE OIL RECIPE ...
From pinterest.ca
CREAM OF CELERIAC SOUP RECIPE - TFRECIPES.COM
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love