Celery soup recipes
Our top 3 of 7 Celery soup recipes
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Celery Souper
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Celery Soup
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Celery Soup with Walnuts and Creme Fraiche
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Tips
I find by adding the chopped leaves bring through a true taste of the celery
Ingredients
- 1 head Celery
- 1 Veggie stock cube
- ½ pint Milk
- 1½ pints Water
- ½ tspn Green food colouring (optional)
Method
- Cut all the stalks off the base. Rinse the Celery cut and save the yellow upper leaves with 30mm of stalk. Chop and soft cook the rest in the water. Transfer the cooked Celery to a blender and whizz. Strain the pulp through a wire basket mesh seive back to the pan and make up to 1 Ltr with water. Add crumbled Stock, Colouring, and Milk, stir and simmer.
- Chop the leaves,take the pan off, stir them in the soup, garnish and serve immediately with crusty bread.
Tips
If you substitute the chicken stock with vegetable stock this soup is suitable for vegetarians.
Ingredients
- medium onion
- ¾ pint chicken stock
- 1 oz flour
- ½ pint milk
- butter or oil for frying
- 1 large head celery
Method
- Thinly slice celery and onion fry gently in butter or oil for about 10 mins.
- Add stock and season. Bring to the boil and simmer for 45 mins.
- Sieve or liquidise.
- Mix flour with a little of the milk, add to soup with rest of milk. Simmer slowly for 5 mins.
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Add commentIngredients
- 2 Heads of celery (roughly chopped)
- 2 Large potatoes (peeled and cut 2cm dice)
- 1 Medium onion (finely chopped)
- 1L Water
- 100g Unsalted butter
- 10g Fennel seeds
- 50g Walnuts (chopped)
- 50g Creme Fraiche
- to tast Salt and Pepper
Method
- 1. Heat the butter in a large saucepan over a medium/high heat
- 2. Add the onions, celery and fennel seeds and cook for 6-8 minutes
- 3. Add the potato, cover with a lid and cook for a further 10 minutes
- 4. Remove the lid, add the water and bring to the boil
- 5. Simmer for 20 minutes (skim the surface of unwanted residue)
- 6. Remove from the heat and allow to cool for 10 minutes
- 7. Blend the soup with a hand blender until smooth
- 8. Season to taste
- 9. Serve in a bowl with chopped walnuts and Crème Fraîche as a garnish
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