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 AND POTATO SOUP
I was looking for a soup that would be beneficial for your health, especially when one had a cold. This recipe appeared on the web and looked like it would fit the bill.
Provided by Muddyboots
Categories Clear Soup
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Chop onion, Green Onion and Celery. Heat Oil and cook veggies for ten minutes. Make sure not to color veggies while cooking. Make a garni of 2 sprigs of parsley and thyme and one bay leaf. Add water or chicken stock, I used one can of chicken stock and the rest water. Add potato and garlic which have been halved. Cook 30-40 minutes adding additional salt and pepper for taste.When soup is done remove garni and blend the whole soup. If there is strings from the veggies you can strain. Reheat. Make garnish from piece of celery for the top of soup when you serve, by making tiny strips not slices.
Nutrition Facts : Calories 89.6, Fat 4.7, SaturatedFat 0.7, Sodium 188.8, Carbohydrate 11.3, Fiber 1.9, Sugar 2.1, Protein 1.4
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 Potato Soup
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
POTATO, PARSNIP, AND CELERY ROOT SOUP
Steps:
- In a soup pot or large Dutch oven, heat the butter and oil over medium-low heat. Add the leeks and 1/2 teaspoon salt and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add the potatoes, parsnips, celery root, and garlic, cover the pot, and stir occasionally until the veggies are heated through and softening a bit on the edges, about 10 minutes. Add the mustard, thyme, and bay leaf and continue to cook for 2 more minutes, or until aromatic. Add the wine and cook until the liquid has completely evaporated, about 1 minute.
- Add the broth and water, cover the pot partially, and increase the heat to medium-high. Bring just to a boil, then lower the heat to maintain a gentle simmer. Continue to cook, partially covered, until the vegetables are completely soft and have started to break down a bit, 45 minutes to 1 hour.
- To finish the soup, remove and discard the thyme stems and bay leaf and, working in batches, carefully puree the soup in a blender (or use an immersion blender). If you prefer a thinner soup, add a little more water to adjust the thickness.
- Stir in the cream and the lemon juice and taste. Adjust with more lemon juice or salt as needed and reheat as necessary.
- tip
- This soup is wonderful garnished with fresh croutons sautéed in butter and some chopped chives.
LUCIA'S RICE, CELERY & POTATO SOUP.
From my late Grandmother who lived in Italy during WWII. I remember her making this often. Simple ingriedients, but it tastes good. Sprinkle with good cheese if you like. I like crushed red pepper. My mother sometimes adds a head of califlower to this.
Provided by ChefRed
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make your sauce first-chop onion & saute in oil.
- Place water , potatoes, celery to boil.
- Cook for 10 minutes, than add 2 cups of rice. Stir often. Once rice soft and cooked, add tomatoe sauce and serve. This should look a little thicker that a regular soup. Serve at once.
Nutrition Facts : Calories 751, Fat 21.1, SaturatedFat 3, Sodium 38.1, Carbohydrate 127.9, Fiber 9.3, Sugar 3.9, Protein 12.3
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