The kids gave it 2 thumbs up. The second time I made this I used a pinch of red pepper and twice the carrots, just to use up what I had. This is a great recipe...much better than canned soup! In addition to adding tortilla chips too! Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 4 minutes. I do need to add something to it so the kids will eat it they like it to be thick. Read more about our affiliate linking policy, 3 tablespoons butter, divided into 2 Tbsp and 1 Tbsp, 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), 1/2 teaspoon to 1 1/2 teaspoons of salt, to taste, Fresh chopped chives or parsley for garnish. Hi Doris, wow! Melt butter in a large saucepan over medium heat. Add the minced garlic and cook for a minute more. Thanks for the post! Please do not use our photos without prior written permission. I added some cooked zucchini and yellow squash before I pureed it. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. You can knock this up in twenty minutes and it will taste far superior than anything you can get from a tin. And the 1-1/2 cups diced celery is braised in Step 3. apples, calvados, kosher salt, apple juice, kosher salt, heavy cream and 14 more. In a small saucepan add 1 cup celery, 1 cup carrots, 1 cup vegetable broth. Which is silly when you think about it, given how good celery is in soups. I got this recipe from a place I used to work, and after publishing it for everyone I found out that they made it a little differently. Add comma separated list of ingredients to include in recipe. Amount is based on available nutrient data. 3 quarts = 1.5 cups (approx 1 can stock) Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Also, I am happy to find a celery soup that does not use potatoes. Hi Dawn, I’m so glad you like the taste of the soup! I chopped all vegetables very small and left all in the soup. Delicious! Increase heat to bring to a boil, reduce heat to low and cover to maintain a simmer. Add celery and onions. It was like eating a really tasty stew.I hope I didn’t ruin your recipe. (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.). This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Taste for salt and add salt. In a separate small sauté pan, melt 1 tablespoon of butter on medium heat. Have these ingredients delivered or schedule pickup SAME DAY! I like the added texture of the celery, so did not sieve any out(no need to blend it because I already used the food processor). Add the diced onion, the leeks, and 5 cups of the chopped celery. I also used the soup for a pork chop recipe the next day (didn't have canned cream of mushroom), and it was very tasty. That’s why it’s in the pretty dice. Salt and pepper to taste. I froze half, and will write more when I see how well it freezes. 3 quarts = 1.5 cups (approx 1 can stock) This soup is great without the additions and makes a nice accompaniment for other entrees or salads. The celery should be fresh and good on its own, not old or bitter. I slowly added the milk and then added this mixture to the stock. 3 pound = 6 oz (I discard about 1/2 of the celery beacuse the taste is too strong for my liking.) Add comma separated list of ingredients to exclude from recipe. Thank you. Heat the oil in a large saucepan over a medium heat, tip in the celery, garlic and potatoes and coat … I didn't even bother to strain it! Both times were divine, and I intend to make this often! In a large saucepan, melt butter. I thickened differently too by sauteeing the celery in evoo for a bit and then added the flour to make a roux. I don't want 32 servings so 8 servings modified would have this math. My only issue was that there wasn’t enough for my greedy friends! Time to curl up under a cozy blanket and enjoy a warm bowl of soup. To make indian style celery soup, heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Cream of Celery Soup is so easy to make using up your leftover celery. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. In a large saucepan, combine onions, water, celery, bouillon, salt and pepper. 1 Tsp = 1/8 tsp. After 4 hours, open the … Make Homemade Cream of Celery Soup for Cooking. Excellent taste and texture. Add diced onions and celery, and cook for 10 minutes. Heat olive oil in a soup pot over medium heat. Add the celery, potatoes, and stock to the pot and bring it to a boil. Sorry, our subscription service is unavailable. Next time I make it, I will leave it plain. Add 1½ cups of water, mix well and cover with a lid and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. Recipe is amazing and fulfilling too! I omitted the onions, preferring only the leeks, and used a single bay leaf — otherwise followed the recipe as written. Add the stock and salt to the pot. Method For indian style celery soup. Cook celery, onion and garlic, stirring frequently, until the vegetables are tender, about 8 to 10 minutes. Instead of straining the vegetables and finding something else for them to go in, I reccommend using a blender or food processor to puree them. Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine. Later...I do not recommend freezing this soup, as the stock and the milk seemed to separate and, although it tasted fine, it did not look as nice. By itself it is wonderful! Pour the chicken stock into a large pot, and bring to a boil. 5 Stir in the cream and the braised diced celery. Make a bulk batch and freeze the soup in 2-cup portions. My favorite cream of celery soup recipe to date! 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. 3 pound = 6 oz Thanks so much! Used original poster's updated suggestion to puree the vegetables and add them back to the soup. 1 Tbs = 1/3 Tsp Next time I’m doubling! I had a veggie delivery with more celery! 1 Sauté onions, leeks, 5 cups chopped celery: Melt 2 tablespoons butter in a thick-bottomed 4 to 5 quart pot on medium heat. Divided by 4 for 8 servings Increase the heat to high and bring to a boil, then reduce the heat … If you’d like a milder flavor, skip it. https://www.epicurious.com/recipes/food/views/celery-soup-51246210 Allrecipes is part of the Meredith Food Group. I haven't used the recipe yet, but will today. I paired it with Grilled Cheese. Did you know you can save this recipe and order the ingredients for. Please review the Comment Policy. They have requested recipes for other varieties of condensed cream soups. … Add the chopped onion, celery, potato to the crockpot. This week’s pick? A recipe like this would only be safe for pressure canning, NOT water bath canning. Add the diced onion, the leeks, and 5 cups of the chopped celery. Cook and stir until onion has softened and turned translucent, about 5 minutes. Homemade Cream of Celery Soup is so much healthier than canned condensed soup. 126 calories; protein 4.1g 8% DV; carbohydrates 10.3g 3% DV; fat 7.8g 12% DV; cholesterol 7.6mg 3% DV; sodium 615.3mg 25% DV. One pot cooking for me! Reduce the heat, cover the pot, and simmer for 15 minutes, or until the potatoes and celery are … ½ pound = 1 oz This is gonna be so delicious!! They ARE different: the 5 cups of chopped celery are sauteed in step 1. https://www.deliaonline.com/recipes/type-of-dish/soups/cream-of-celery-soup ½ pound = 1 oz Add the flour and cook for another … Taste the raw celery you plan to use in this soup. Sprinkle with freshly ground black pepper and chopped chives or parsley to serve. 20 min, 7 ingredients. This cream of celery soup is the perfect way to enjoy celery - and when you top it with bacon, cheddar and green onions it'll be your new favorite soup! This part gets pureed into the soup later, so the cut does not need to be as precise. Ah, yes, I see your confusion. What a varied and interesting soup you made with the celery soup base, I love it! Cream of Celery Soup is the third post in a new series I’m referring to as the Kitchen Pantry series here on the blog. Directions. Since I limit salt, I skipped it and opted for a half slice of diced, uncured Canadian bacon, Mexican cheese blend, and homemade croutons. Melt butter in heavy large saucepan over medium heat. Add onion, celery, potato and garlic and cook, stirring, for 5 minutes. 5 from 4 votes Review Save Recipe Print Let simmer until it begins to thicken, then slowly add an equal portion of milk (2 cups) while stirring. Yummy!!! I made this recipe with the intention of freezing it because I had a large surplus of celery. 1 Cup = 2 Tbs A ten minute soup doesn't sound like it would be that flavorful so I cooked it for an hour as I usually do. Pour the chicken stock into a large pot, and bring to a boil. Elise is a graduate of Stanford University, and lives in Sacramento, California. Thanks for waiting. No gift befits the food-obsessed people in your life like a cookbook. It comes together quickly on the stove and is perfect for freezing. (To prevent splattering, fill blender only halfway, and … 3 pound = 6 oz Your daily values may be higher or lower depending on your calorie needs. Set aside. In time for Thanksgiving, I revisited the idea. 3 Braise remaining celery to soften: While the soup is simmering, prepare the extra celery that will be added later to the soup. I also added Serrano pepper without seeds to spice up the flavor. Happy cooking! As for thickening it up after it’s already made, I can think of two things. Homemade cream of celery soup with celery, onion, leeks, garlic, stock and a little cream. (Can you imagine chicken soup without it?). © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 9 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Transfer … ; Add the celery and sauté on a medium flame for 2 minutes. I made it exactly as written but I only had 1/2 and 1/2. Don’t use dairy cream so added hazelnut flavored almond milk creamer instead. Are these different? Percent Daily Values are based on a 2,000 calorie diet. So remember, keep the veggies in it and just use one of those immersion blenders and puree everything right in the pot! Simmer on low for 5 or 6 minutes to soften the celery. Since creamy soups often separate in the freezer, I changed the process to eliminate this problem. Please try again later. Like cabbage, celery is an oft neglected vegetable, prized for its place in a mirepoix, but rarely the star of the show. Simmer for 15 minutes. Chunky Celery Soup from Heidi Swanson of 101 Cookbooks. A fabulous and easy cream soup that even people who don't like celery will love! I then added it to the pot along with the stock and cooked the veggies until tender (leave out the milk, flour, butter at this step). Or enjoy it alone as a light lunch with a fresh … Elise Bauer is the founder of Simply Recipes. Campbell's Autumn Pork Chops. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Mix it and set the crockpot on low heat mode and cook for 4 hours. How can I do that since I already added the half and half and everything is all cooked? ½ pound = 1 oz Freezes well with a few changes. If you have a particularly tough or bitter bunch of celery, please don't use it in this soup, find another use for it. Pull up a chair! It was easy to make and full of healthy ingredients. Your comment may need to be approved before it will appear on the site. Divided by 4 for 8 servings Celery soup, with a supporting cast of some onion, leeks, and a little cream, is utterly delicious, and the perfect way to warm up on a chilly day. In a sauce pan, heat the butter over a low-to-medium heat. Kept it simple – used an immersion blender which left little bits of celery and onions throughout— to make the soup look as if I added some as toppings —which I did not – saved a step. Wonderful, Jesse, thanks for your comment, so happy you like the soup! Divided by 4 for 8 servings Add the garlic and cook for 1 minute more. This is a great recipe. All photos and content are copyright protected. Thanks. Sprinkle flour over the vegetables, stirring thoroughly. 1 Cup = 2 Tbs Followed recipe but added some extra veggies, tons of garlic and stuck my hand held mixture right in the pot to puree all the veggies. Add 1 1/2 cups diced celery to the butter. It tastes so good. To finish, I thaw the soup and add it, while whisking, to a roux of about 2 Tbsp Butter and 2 Tbsp flour. Cover and cook until very tender, stirring occasionally, about 20 minutes. Inspired by my mum’s pea soup recipe, I thought I would focus on a single vegetable at a time in my soup making for a while. Heat oil and butter in a large saucepan over medium heat. You set is aside to garnish the pureed soup. I sauteed the veggies in the butter, added the flour and salt (I also added pepper and about a clove of minced garlic) to create roux. Thanks for a good start! Absolutely delicious! So let’s say you are best off freezing this soup. I haven't used the recipe yet, but will today. Read more about our affiliate linking policy. I just made this soup – half the recipe – no salt. Heat the oil in a saucepan and cook the garlic, onion and celery over a low heat for five minutes, until softened. lite olive oil, pork chops (3/4-inch thick ) and. Condensed cream of celery soup is the result. 1 Tsp = 1/8 tsp. Working in batches, purée the soup in a blender, filling the blender no more than a third full at a time (keep your hand on the lid so the hot liquid doesn't explode). Also added in a little extra sage and a dash of nutmeg -- very good, but you have to love celery to like it. Perfecto. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. How to Make Low-Carb Cream of Celery Soup Full recipe for this keto soup is at the end of this post. Preparation. I would like to make this recipe but am wondering if it can be canned. and add that to the soup and let it cook until thickened. In this case I like a smoother soup so I followed the recipe and strained out the onion and celery however I put the soup back into the pot and added carrots for color and continued cooking until the carrots were tender. … You could make a slurry of flour and water (maybe 2 tablespoons of flour?) Hello! I’ve been reading the comments first before making this and noticed some suggested using the celery leaves as well. Done in 20 minutes, perfect for all your condensed soup recipes and freezes great! Reduce heat to low and simmer for 25 minutes or until celery softens. 1 Tsp = 1/8 tsp. Or you could cook some potatoes, mash them up and stir them in. Made it exactly what the recipe said, except used half and half instead of cream. It’s especially for those of you who would rather not use the canned stuff in your favorite dishes. Cream of celery soup Ingredients. Remove and discard the bay leaves. Once cooled, I froze soup in 2 cup portions. Add the celery, carrots and onion to the … I haven't used the recipe yet, but will today. The perfect quick & easy recipe for all of your casseroles! Add garlic and cook until fragrant, about 1 minute. Elise is dedicated to helping home cooks be successful in the kitchen. For those that want it thicker, add a spoonful of potato flakes (instant mashed potatoes). Is there an advantage to doing that? Luckily, I do love celery! Celery leaves are like herbs with a concentrated celery flavor (I like adding fresh celery leaves to salads). Taste for salt and add more if needed. Yummy for my tummy!! Working in batches, puree soup until smooth. Since I had lots of veggies to use, I ended up adding extra chopped, cooked zucchini, yellow squash, broccoli, cauliflower, carrots and a blend of seasonings. Melt the butter with the olive oil in a large pot or Dutch oven over medium-high heat. I didn’t bother blending, but I was ok with that. Later...I do not recommend freezing this soup, as the stock and the milk seemed to separate and, although it tasted fine, it did not look as nice. Its celery soup. To begin making the Cream of Celery Soup Recipe, we will first cook the celery. I don't want 32 servings so 8 servings modified would have this math. If you like a strong celery flavor, sure–ad the leaves! 1 Cup = 2 Tbs I used half the broth/milk the recipe called for, no margarine, and a little heavy cream for extra creaminess at the end. Return the puréed soup to the pot. Or freeze it without the cream and add after thawing. 1 Tbs = 1/3 Tsp very flavorful. I froze half, and will write more when I see how well it freezes. Add the celery and spring onions and … , California and I ’ m about to make this classic winter warmer with recipes from around the world the..., apple juice, kosher salt, pepper, and cook until thickened a tin your leftover celery taste raw! 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