Carrotandcelerycreamsoup Recipes

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.
• Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.

Steps:

• Place celery root and carrots in a large pot; add 6 cups water. Bring to a simmer over medium heat; cook until tender, 30-35 minutes. Let cool slightly. Purée in a blender with yogurt, honey, coriander, and ginger until smooth; season with salt and pepper.
• Serve soup topped with celery leaves and apple.

Steps:

• Bring to boil chicken stock in a saucepan.
• Add carrots, celery, leaves, onion and parsley. Add salt and pepper.
• Season with bay leaf and cloves.
• Reduce heat and let simmer 20 to 30 minutes, until veggies are tender.
• Put in blender and reduce in puree.
• Put back in the saucepan and add the cream.
• Simmer 2 to 3 minutes, just to reheat.

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.

Steps:

• In a small saucepan add 1 cup celery, 1 cup carrots, 1 cup vegetable broth. Bring to a boil and cook until tender, about 4 minutes. Drain and reserve cooked vegetables. In a large saucepan, over medium high heat, melt butter. Add onions and saute until clear. Whisking, add flour, cook 2 minutes making sure flour does not brown. Add 5 cups vegetable broth and continue to whisk until mixture boils, making sure to reach the bottom of the pan. Add uncooked 1 cup celery and 1 cup carrots. Bring mixture to a boil, reduce heat, and simmer about 30 minutes. When cooked strain soup through a fine sieve into a clean pot reserving vegetables. In a blender puree vegetables with 1 1/2 cups of liquid. Stir puree into pot with liquid. Stir in cream, reserved vegetables. Heat and serve.

Steps:

• In a large saucepan, saute the onion in 2 tablespoons butter. Add the carrots, broth and rice. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until carrots and rice are tender. Cool slightly. , Transfer to a blender; cover and process until smooth. Return to pan. Add the cream, tomato paste, salt, pepper and remaining butter; heat through.

Steps:

• In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.
• Add flour and cook, stirring, until combined, 1 minute.
• Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
• Add carrots and bring to a simmer. Cook until carrots are very tender, 20 minutes.
• Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
• Add buttermilk and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.

Steps:

• Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
• Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.

Steps:

• Slice the carrots fine, mince the onion, slice the celery thin.
• In a big pot saute the onion in butter until softened.
• Stir in the carrot, celery and tarragon.
• Add broth and wine.
• Bring to a boil.
• Simmer until done.

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in carrots, chicken broth, basil and parsley. Bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Stir in tomato juice. Pulse mixture in a blender until smooth., In another large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in tomato mixture, salt and pepper., Bring to a boil, stirring constantly; cook and stir until slightly thickened, 5-7 minutes. Remove from heat; stir in yogurt until blended. If desired, top with additional yogurt and basil., Freeze option: Before stirring in yogurt, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary. Stir in 1/2 cup Greek yogurt and, if desired, add toppings before serving.

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.