Celery Soup Trafalgar Recipes

Steps:

• Heat the oil in a large saucepan over a medium heat, tip in the celery, garlic and potatoes and coat in the oil. Add a splash of water and a big pinch of salt and cook, stirring regularly for 15 mins, adding a little more water if the veg begins to stick.
• Pour in the vegetable stock and bring to the boil, then turn the heat down and simmer for 20 mins further, until the potatoes are falling apart and the celery is soft. Use a stick blender to purée the soup, then pour in the milk and blitz again. Season to taste. Serve with crusty bread.

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:

• Place a large pot over medium-low heat. Add butter and melt to coat the bottom of the pot. Add celery and onion; cook, stirring occasionally, until onion is translucent and celery is softened, 10 to 15 minutes. Keep the heat low enough so that the butter does not burn and onion does not brown or caramelize. Add garlic; cook and stir until aromatic, about 1 minute. Stir in salt, white pepper, tarragon, and cayenne.
• Meanwhile, place a medium pot over very low heat. Add milk and chicken broth and allow to warm slowly. Do not allow to boil or scald.
• Stir flour into the vegetable mixture until no dry flour remains. Pour in all but 1 cup of the warm liquid and bring to a low simmer.
• Whisk cornstarch into the remaining cup of liquid until there are no lumps. Add the cornstarch mixture to the vegetables. Stir in sherry. Bring to a simmer and cook over low heat until warm throughout and slightly thickened, about 10 minutes.
• Blend half of the soup in the bowl of a food processor or blender, then add back into the pot and serve.

Steps:

• Heat the olive oil in a medium Dutch oven over medium heat. Add the celery and onion and cook until they begin to wilt, about 4 minutes. Add the celery root and toss to coat in the oil. Add the thyme and season with 1 teaspoon salt and a generous grinding of black pepper. Cook, stirring, until the celery root beings to wilt, about 4 minutes.
• Add the chicken broth, bay leaf and 2 cups water. Bring to a simmer and cook until the vegetables are tender, about 30 minutes. Add the oat milk and simmer to incorporate, 3 to 4 minutes.
• Remove the bay leaf and blend the soup in a blender, in batches, until silky and smooth. Return the soup to the pot to heat through. Season with salt and pepper, if necessary. Serve in bowls with a drizzle of olive oil and some chopped chives.

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.

Steps:

• Melt the butter in a large pan. Add the celery, onion, leek and garlic and cook until sizzling.
• Reduce the heat to very low and cover. Allow to sweat for ten minutes, or until the vegetables are translucent, stirring occasionally.
• Add the stock cubes and boiling water until the veg is just covered. Cover again and increase heat. Bring to the boil and cook until the veg is soft.
• Blend with a hand blender, and season to taste. Add the Tabasco if using.
• Add the potatoes and carrots and continue to boil. If it looks too thick, add some more boiling water. The potatoes will thicken it slightly.
• Cook until the potatoes are cooked through then stir in the courgette, frozen peas and cream. Bring back to a gentle boil until the veg are cooked to your liking. Adjust seasoning as necessary (the potatoes and cream will neutralise the salt so you may need more).
• Stir the fresh parsley through and serve with some fresh crusty bread.

Steps:

• Wash leek well in a bowl of cold water, then lift out and drain.
• Cook celery, onion, and leek in oil in a 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes.
• Add remaining ingredients (vegetables may not be fully submerged) and simmer, covered, until celery and potatoes are tender, about 10 minutes.
• Purée in batches in a blender until smooth (use caution when blending hot liquids), then force through a fine-mesh sieve into a bowl, pressing hard on solids, then discarding them. Set bowl in a larger bowl of ice and cold water. Let stand, stirring occasionally, until cold. Season with salt. Serve chilled or at room temperature.

Steps:

• Heat 1 teaspoon olive oil in large pot over medium-high heat. Add chopped green onions; sauté 2 minutes. Add sliced celery with leaves, low-salt chicken broth, whiteskinned potato pieces, and celery seeds; bring to boil. Reduce heat to medium; cover and simmer until vegetables are tender, about 15 minutes.
• Working in batches, puree soup in blender until smooth. Return puree to pot. Stir in 3 tablespoons whipping cream. Season to taste with salt and freshly ground black pepper.
• Heat remaining 2 teaspoons olive oil in small nonstick skillet over medium high heat. Add sourdough baguette cubes; sauté until brown and crisp, 3 to 4 minutes. Season croutons to taste with salt and freshly ground black pepper.
• Mix 2 tablespoons plain nonfat yogurt and 1 teaspoon minced fresh tarragon in small bowl. Rewarm soup. Divide soup equally among 6 bowls. Drizzle each serving with tarragon yogurt sauce. Sprinkle each serving with sourdough croutons. Garnish with tarragon sprigs and serve immediately.