Celery Soup With Sourdough Croutons And Tarragon Swirl Recipes

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TARRAGON-CELERY SOUP

Quick cream of celery soup with a lot of flavor and a small kick.

Provided by tomboy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 13



Tarragon-Celery Soup image

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.

Nutrition Facts : Calories 219.7 calories, Carbohydrate 26.3 g, Cholesterol 28.1 mg, Fat 8.9 g, Fiber 2.9 g, Protein 7.3 g, SaturatedFat 5.3 g, Sodium 1454.8 mg, Sugar 9.8 g

2 tablespoons salted butter
1 bunch celery, thinly sliced
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground white pepper
½ teaspoon dried tarragon
¼ teaspoon cayenne pepper, or to taste
2 cups milk
2 cups chicken broth
⅓ cup all-purpose flour
1 tablespoon cornstarch
¼ cup dry sherry

CELERY SOUP

Categories     Soup/Stew     Potato     Celery     Dill     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11



Celery Soup image

Steps:

  • Combine 1 chopped head of celery, 1 chopped large waxy potato, 1 chopped medium onion, and 1 stick unsalted butter in a medium saucepan over medium heat; season with salt.
  • Cook, stirring, until onion is tender, 8-10 minutes.
  • Add 3 cups low sodium chicken broth; simmer until potatoes are tender, 8-10 minutes. Purée in a blender with 1/4 cup fresh dill; strain. Stir in 1/2 cup heavy cream. Serve soup topped with celery leaves, olive oil, and flaky sea salt.

1 chopped head of celery
1 chopped large waxy potato
1 chopped medium onion
1 stick unsalted butter
Salt
3 cups low sodium chicken broth
1/4 cup fresh dill
1/2 cup heavy cream
Celery leaves
Olive oil
Flaky sea salt

CELERY SOUP WITH SOURDOUGH CROUTONS AND TARRAGON SWIRL

Provided by Bon Appétit Test Kitchen

Categories     Bread     Milk/Cream     Blender     Potato     Appetizer     Sauté     Quick & Easy     Yogurt     Low Cal     High Fiber     Dinner     Celery     Healthy     Tarragon     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 first-course servings

Number Of Ingredients 10



Celery Soup with Sourdough Croutons and Tarragon Swirl image

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.

3 teaspoons olive oil, divided
6 green onions, chopped
4 cups sliced celery with leaves (about 1 pound)
4 cups low-salt chicken broth
12 ounces white-skinned potatoes (about 2 medium), peeled, cut into 1-inch pieces
1/4 teaspoon celery seeds
3 tablespoons whipping cream
3/4 cup 1/3-inch cubes sourdough baguette (about 1 1/2 ounces)
2 tablespoons plain nonfat yogurt
1 teaspoon minced fresh tarragon plus 6 sprigs for garnish

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