Chilled Cream Of Celery Soup Recipes

Steps:

• Peel the celery root and dice into 1/2-inch cubes.
• Place it in a steamer and steam over boiling water for 10 minutes, or until tender enough to be easily mashed.
• Remove celery root from steamer and reserve one cup of liquid.
• Put one-third of the celery root and the reserved liquid in a blender.
• Blend until smooth, alternately adding the remaining celery root along with the buttermilk, salt and white pepper.
• Blend until smooth.
• Pour into a bowl and add the chopped chives.
• Mix thoroughly.
• Chill before serving.
• Serve in chilled soup bowls or mugs.

Steps:

• In a medium saucepan simmer water, celery, onion, and caraway seeds until celery is very tender, about 30 minutes.
• Cool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl.
• Stir in buttermilk and salt and pepper to taste.
• Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste).
• Before serving, season with salt and pepper, if necessary.

Steps:

• Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot.
• Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine.
• 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.

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 2 1/2- to 3-quart heavy saucepan simmer water, celery, onion, and caraway seeds until celery is very tender, about 30 minutes. Cool mixture slightly and in a blender purée in batches until smooth, transferring to a bowl. Stir in buttermilk and salt and pepper to taste. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day. Before serving, season with salt and pepper if necessary.

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:

• Peel cucumber and remove seeds. Grate to yield 3 cups. In food processor combine cucumbers, yogurt, garlic, honey and a squirt of lemon. Snip in dill. Process until smooth. Slowly add water until creamy. Season with salt and pepper and continue processing. Pour into a bowl. Chill. Serve.

Steps:

• In a heavy saucepan cook onion and celery in oil with sugar and salt and pepper to taste over moderately low heat, stirring, until softened and add beets, 1 tablespoon vinegar, and broth. Simmer mixture, covered, 35 to 40 minutes, or until beets are very tender.
• In a blender purée mixture in batches until very smooth, transferring as puréed to a bowl. Chill soup, covered, at least 6 hours or overnight.
• Thin soup with ice water and season with additional vinegar and salt and pepper.
• Garnish soup with sour cream and chives.

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:

• In a large heavy pot over medium heat, sauté the onion and garlic in oil until soft, about 5 to 7 minutes.
• Add the broth and bring to a boil.
• Add the potatoes, celery, and celery seed, cover, and simmer for 10 to 15 minutes until the potatoes are completely softened.
• If using cabbage, add it now and cook for 5 additional minutes.
• Transfer half of the soup mixture to a blender or food processor, and whir until pureed.
• Pour puree back into the pot and add the salt, pepper, parsley or celery leaves, paprika, and milk and simmer for 5 minutes.
• Note: also good with a couple of tablespoons chopped basil added, and with Parmesan shavings as garnish.

Steps:

• In a large saucepan bring to boil the celery and enough salted water to cover it.
• Reduce heat and simmer, covered, for 30 to 35 minutes or until the celery is very tender.
• Drain celery, discarding liquid.
• Place half of the cooked celery in a food processor bowl.
• Cover and process until very finely chopped.
• Repeat with remaining cooked celery.
• (You should have about 2 1/2 cups finely chopped celery and liquid; do not drain mixture.) In the same large saucepan melt the butter over medium heat.
• Stir in the onion and cook until tender (about 4 minutes).
• Stir in flour, salt, and white pepper.
• Stir in milk all at once.
• Cook and stir for 10 minutes or until bubbly.
• Stir in the celery mixture.
• Cook and stir for 5 minutes more.
• Serves 6.

Steps:

• Heat the oil in a saucepan over a low heat, add the onions, thyme, bay leaf and garlic and cook slowly for 2-3 minutes, until soft but not brown.
• Add the potatoes, celeriac and lemon juice to the pan and stir to combine. Season with salt and pepper. Add the stock and bring to the boil, then reduce the heat and simmer for 30 minutes.
• Fill a food processor half full with the soup ingredients and puree until smooth. Pass through a fine sieve into a saucepan. Repeat until all of the soup has been processed.
• Pour the soup into a large serving bowl and season to taste. Leave to cool, then chill in the refrigerator for at least 1 hour.
• Stir in the double cream just before serving, and garnish with chives or celery leaves.
• For Vegetarian do not use the Chicken broth.