Creamy Celery Soup Recipes

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CREAM OF CELERY SOUP



Cream of Celery Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 16

4 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 onion, sliced
Kosher salt
1 bunch celery, chopped
1 small celery root (about 12 ounces), peeled and chopped
1 bay leaf
4 cups low-sodium chicken broth
1 cup heavy cream
1 cup mixed fresh herbs (such as parsley, tarragon and/or dill)
1/4 teaspoon celery salt
Celery Leaves
Celery Salt
Cooked prosciutto
Toasted sliced almonds
Fried leeks

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.

CREAM OF CELERY SOUP



Cream of Celery Soup image

A fabulous and easy cream soup that even people who don't like celery will love!

Provided by WONDERFALK

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 40m

Yield 32

Number Of Ingredients 9

3 quarts chicken stock
3 pounds celery, coarsely chopped
½ pound carrots, julienned
½ pound onions, chopped
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon ground white pepper
3 quarts hot milk
1 cup margarine

Steps:

  • Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot.
  • Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine.
  • Boil for 10 minutes, then strain out the vegetables by pouring through a sieve, or if the vegetables are large enough, a colander may be used.

Nutrition Facts : Calories 126.4 calories, Carbohydrate 10.3 g, Cholesterol 7.6 mg, Fat 7.8 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 2.2 g, Sodium 615.3 mg, Sugar 5.8 g

CREAMY CELERY SOUP



Creamy Celery Soup image

This simple, satiny soup is rich and delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 55m

Number Of Ingredients 6

2 tablespoons butter
1 1/2 pounds (12 to 15 large stalks) celery, sliced 1/2 inch thick crosswise (about 6 cups), leaves reserved for garnish
1 medium onion, coarsely chopped
1 baking potato, (8 to 10 ounces), peeled and cut in 1/2 inch cubes
Coarse salt
1 to 2 tablespoons fresh lemon juice

Steps:

  • Heat butter in a large (4-quart) saucepan over medium heat. Add celery, onion, and potato; season with salt. Cook, stirring occasionally, until vegetables begin to soften, 8 to 10 minutes.
  • Add 6 cups water to saucepan; bring to a boil. Reduce heat to medium, and simmer until vegetables are very tender, about 20 minutes.
  • Working in batches, puree soup until smooth. (To prevent splattering, fill blender only halfway, and allow the heat to escape: Remove cap from hole in lid; cover lid with a dish towel, holding down firmly while blending.) Return soup to pan; stir in lemon juice, and season with salt. Serve, garnished with celery leaves.

Nutrition Facts : Calories 137 g, Fat 6 g, Fiber 3 g, Protein 2 g

CREAM OF CELERY SOUP



Cream of Celery Soup image

You'll be surprised how appealing homemade cream of celery soup is! Whip up this celery soup recipe with onions, garlic, leeks, stock, and a little cream.

Provided by Elise Bauer

Categories     Soup     Dinner     Lunch     Soup

Time 1h5m

Yield 5

Number Of Ingredients 11

3 tablespoons butter, divided into 2 Tbsp and 1 Tbsp
1 cup chopped onion
1 1/2 cups sliced leeks, white and light green parts only
1 large bunch or 2 small bunches celery (5 cups chopped for the soup, 1 1/2 cups diced for the topping)
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

Steps:

  • Saute the onions, leeks, and celery: Melt 2 tablespoons of the butter in a thick-bottomed 4 to 5 quart pot on medium heat. Add the chopped onion, leeks, 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.
  • Add the stock, bay leaves, and salt, then simmer: 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 the heat to bring to a boil. Then, reduce the heat to low and cover to maintain a simmer. Simmer for 15 minutes.
  • Braise the remaining celery to soften: While the soup is simmering, prepare the extra celery that will be added later to the soup. In a separate small saute pan, melt the remaining 1 tablespoon 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 saute pan. Simmer on low for 5 or 6 minutes to soften the celery. Set aside.
  • Puree the soup: Remove the soup pot from the heat, and let cool slightly. Remove and discard the bay leaves. Using an immersion blender, puree the soup. If you don't have an immersion blender, carefully puree the soup in a stand blender in batches. Fill 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 pureed soup to the pot.
  • Stir in the cream and the braised diced celery: Taste for salt and add more if needed. Serve hot, sprinkled with freshly ground black pepper and garnished with chopped chives or parsley.

Nutrition Facts : Calories 231 kcal, Carbohydrate 18 g, Cholesterol 42 mg, Fiber 3 g, Protein 7 g, SaturatedFat 9 g, Sodium 1061 mg, Sugar 8 g, Fat 15 g, ServingSize Serves 4 to 5, UnsaturatedFat 0 g

CREAM OF CELERY SOUP



Cream of Celery Soup image

This rich celery soup whipped up by Janet James of Bluff City, Tennessee will warm up any family gathering or quiet evening at home. With just the right amount of onion flavor, it's creamy and crowd-pleasing.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 9

4 cups chopped onions
3-1/3 cups water
6 celery ribs, chopped
4 teaspoons beef bouillon granules
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup all-purpose flour
1 cup whole milk
1 cup shredded reduced-fat Mexican cheese blend

Steps:

  • In a large saucepan, combine onions, water, celery, bouillon, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender., Combine the flour and milk until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted.

Nutrition Facts : Calories 144 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 1120mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 8g protein.

CREAMY CELERY SOUP



Creamy Celery Soup image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 teaspoon butter
2 teaspoons vegetable oil
2 cups celery, roughly chopped
1/4 cup onions, roughly chopped
3 tablespoons flour
1 1/2 cups chicken stock
1 1/2 cups heavy cream
Salt and pepper to taste
Pinch of dried thyme
Pinch of dried oregano
Pinch of dried tarragon
2 teaspoons celery seeds, toasted and ground
Celery leaves for garnish

Steps:

  • In a medium sauce pot, melt the butter with the oil and saute the celery and onion for approximately 1 1/2 minutes or until translucent. Add the flour and blend together to make a roux. Add chicken stock and bring to a boil and whisk until it becomes lightly thickened and vegetables are tender Add the heavy cream and blend well together with a mixer.
  • Add the remaining ingredients and puree soup in a blender in batches. Serve garnished with celery leaves

CREAM OF CELERY SOUP



Cream of Celery Soup image

great way to use up wilted celery; tastes fantastic; easy to make because it all gets blended with a blender!

Provided by All-Natural-Nut

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 cup onion, chopped
5 garlic cloves, chopped
1 lb celery & leaves, chopped
2 medium potatoes, chopped
2 cups chicken broth or 2 cups vegetable broth
1 cup buttermilk or 1 cup kefir
1 teaspoon salt
1/2 teaspoon white pepper

Steps:

  • in a large dutch oven, saute onion til translucent.
  • add garlic and saute just a couple minutes.
  • add the rest of the ingredients and cook 20 minutes or until potatoes are soft.
  • puree ingredients with a stick blender
  • add water or milk to thin (or cream if you wish!).

CELERY CREAM SOUP



Celery Cream Soup image

Imagine the aroma of home made cream of celery soup simmering on the stove. Simple, easy and rich in flavor.

Provided by Lorac

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

3 tablespoons butter
1 1/2 lbs celery ribs, sliced
2 large onions, chopped
3 cloves garlic, chopped
3 tablespoons flour
6 cups chicken broth (reduced sodium)
1 bay leaf
1 cup heavy cream
1 tablespoon lemon juice
3 -4 dashes hot sauce
salt
white pepper
celery leaves (for garnish)

Steps:

  • In a large sauce pan, melt butter, add celery, onions, and garlic.
  • Cook over medium low heat until soft.
  • Add flour and cook 1-2 minutes over low heat.
  • Add chicken broth and bay leaf, bring to a boil reduce heat, cover and simmer 30 minutes.
  • Remove bay leaf, puree (in small batches) in a blender or processor.
  • Add cream, lemon juice, hot sauce, salt and pepper.
  • Reheat and simmer 5 minutes.
  • Garnish with celery leaves.

Nutrition Facts : Calories 282, Fat 22.1, SaturatedFat 13.2, Cholesterol 69.6, Sodium 906.3, Carbohydrate 13.7, Fiber 2.8, Sugar 5, Protein 7.6

CREAM OF CELERY SOUP



Cream of Celery Soup image

Categories     Soup/Stew     Milk/Cream     Blender     Vegetable     Vegetarian     Quick & Easy     Lunch     Celery     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

2 tablespoons (1/4 stick) butter
5 cups chopped celery
2 medium onions, chopped
1 1-pound celery root, peeled, cut into 1-inch pieces
1 10-ounce russet potato, peeled, cut into 1 1/2-inch pieces
2 garlic cloves, peeled
1 teaspoon celery salted
2 14 1/2-ounce cans (or more) low-salt chicken broth
1 cup whipping cream

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.

CELERY SOUP



Celery Soup image

Dairy-free, delicious celery soup! Serve plain--absolutely delicious--or with a dollop of sour cream, or a little Parmesan or other shredded cheese.

Provided by Jeannie Turicik

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h50m

Yield 6

Number Of Ingredients 12

3 tablespoons olive oil, divided, or to taste
1 large onion, chopped
2 carrots, peeled and chopped, or more to taste
1 leek, thinly sliced
4 cloves garlic, peeled and chopped
6 cups diced celery
1 quart chicken bone broth
1 ½ pounds baby yellow potatoes, peeled
1 small bunch fresh parsley
1 teaspoon dried thyme, or to taste
½ teaspoon salt-free seasoning blend (such as Penzeys Mural of Flavor), or to taste
salt and ground black pepper to taste

Steps:

  • Heat 2 tablespoons olive oil in a frying pan over medium heat. Add onion, carrots, and leek; cook until soft, about 5 minutes. Add garlic; cook for 1 minute. Transfer to a soup pot.
  • Heat remaining olive oil in the same frying. Saute celery to release some of the moisture, about 10 minutes.
  • Transfer celery to the soup pot. Add chicken broth and potatoes. Cut parsley into the pot using kitchen scissors. Season soup with thyme, seasoning blend, salt, and pepper. Increase heat to medium-high and bring to a rolling simmer.
  • Reduce heat and simmer until carrots, celery, and potatoes are soft enough to easily puree, about 30 minutes. Avoid cooking vegetables until mushy. Remove from heat and cool for about 20 minutes.
  • Puree soup with an immersion blender. Simmer over low heat until heated through, 10 to 15 minutes. Serve immediately or let flavors meld overnight and serve the next day.

Nutrition Facts : Calories 208.4 calories, Carbohydrate 32.1 g, Cholesterol 0.5 mg, Fat 7.7 g, Fiber 5.9 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 607.9 mg, Sugar 6 g

CREAMY CHINESE CELERY SOUP



Creamy Chinese Celery Soup image

Categories     Soup/Stew     Dairy     Vegetable     Quick & Easy     Celery     Leek     White Wine     Winter     Gourmet

Yield Makes 6 servings

Number Of Ingredients 17

For soup
1 medium leek (white and pale green parts only), chopped
1 medium russet (baking) potato
1/2 cup chopped shallot
2 tablespoons unsalted butter
1 tablespoon olive oil
2 bunches Chinese celery (1 1/2 lb total), top leaves discarded and stalks cut into 2-inch pieces
1/2 cup dry white wine
4 cups chicken stock or low-sodium chicken broth (32 fl oz)
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
For croutons
6 (1/4-inch-thick) diagonal baguette slices
1/4 cup extra-virgin olive oil
Kosher salt to taste
Garnish: fresh Chinese parsley leaves or flat-leaf parsley leaves

Steps:

  • Make soup:
  • Wash leek well in a bowl of cold water, then lift out and drain well. Peel and chop potato. Cook shallot in butter and oil in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 2 minutes. Add leek and cook, stirring, until softened, about 5 minutes. Add celery and potato and cook, stirring, 2 minutes. Add wine and boil 1 minute. Add broth and simmer, covered, until celery is very tender, about 1 hour.
  • Purée soup in batches in a blender until very smooth (use caution when blending hot liquids), then pour through a large medium-mesh sieve into a bowl, pressing hard on solids. Discard solids. Transfer soup to cleaned saucepan, then stir in cream, salt, and pepper and heat over low heat until hot. Thin with water if desired.
  • Make croutons while soup simmers:
  • Preheat oven to 350°F.
  • Brush baguette slices with oil and season generously with kosher salt and pepper. Arrange in 1 layer on a baking sheet, then bake in middle of oven until golden brown and crisp, 12 to 15 minutes.
  • Serve soup topped with croutons.

CREAM OF CELERY SOUP



Cream of Celery Soup image

This cream of celery soup is garnished with toasted baguette and celery leaf.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter
10 pale-green inner ribs celery, coarsely chopped (about 3 1/2 cups)
1/3 cup coarsely chopped shallots
1 small russet potato (about 6 ounces), peeled and cut into 1/2-inch cubes
Coarse salt
6 cups homemade or low-sodium store-bought chicken stock
1/4 teaspoon plus a pinch of freshly grated nutmeg
1/4 cup heavy cream, or to taste
Very thin baguette, toasted
Pale-green celery leaves, for garnish

Steps:

  • Melt butter in a large saucepan over medium heat. Add celery, shallots, potato, and a pinch of salt. Partially cover; cook, stirring often, until vegetables are soft but not browned, about 15 minutes.
  • Add stock; bring to a simmer. Reduce heat to low; cover, and cook 30 minutes. Stir in nutmeg. Let cool.
  • Puree soup in a blender or food processor in batches until completely smooth. Pour through a fine sieve into a large bowl, pressing with the back of a spoon to extract as much liquid as possible. Return soup to pan; stir, and season with salt. Just before serving, heat soup over medium heat (do not boil). Stir in cream, and serve topped with baguette slices; garnish with celery leaves.

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Top Asked Questions

How to make soup with celery and celery?
Put the oil in a large soup pot over medium heat, then add the onion and celery. Sauté for about 5 to 6 minutes, stirring often. You can cover the pot in between stirring. Add the celery leaves (if using) and cook for another two or three minutes. Add the broth to the onion and celery, and bring to a simmer.
What is the best way to cook celery and potatoes?
Directions. Melt butter in a large saucepan over medium heat. Add celery, shallots, potato, and a pinch of salt. Partially cover; cook, stirring often, until vegetables are soft but not browned, about 15 minutes. Add stock; bring to a simmer. Reduce heat to low; cover, and cook 30 minutes. Stir in nutmeg.
How do you cook celery and celery for stir fry?
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.
What is the best way to cook celery and leeks?
Melt 2 tablespoons butter in a thick-bottomed 4 to 5 quart pot on medium heat. Add the diced onion, the leeks, 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.

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