Selderijsoep Michigan Dutch Celery Soup Recipes

MICHIGAN DUTCH BARLEY SOUP - GERSTENBRIJ

Steps:

• Rinse barley in cold water; drain.
• Add salt to boiling water, followed by the barley.
• Cook until tender, about two hours (water will mostly evaporate).
• Add soup stock and vegetables.
• Cook until vegetables are tender.
• Serve hot.

CELERY SOUP

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.

SELDERIJSOEP - MICHIGAN DUTCH CELERY SOUP

Steps:

• Cook celery and onion in boiling water for ten minutes.
• In another pan, melt the butter; add flour and blend.
• When flour and butter are fully incorporated, add milk and cook, stirring constantly until thick.
• Add the cooked celery and onion with the cooking liquid to the white sauce.
• Season to taste with salt and pepper.
• Serve hot.