Creamy Celery Soup With Blue Cheese Recipes

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:

• 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.

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:

• In a soup pot over medium heat, melt butter. Add celery, onion, garlic and potato and saute for 5 - 7 minutes.
• Add flour and stir constantly for 1 minute.
• Slowly add stock, wine, white pepper and desired amount of cayenne. Bring to a boil; reduce heat and simmer for 15 - 20 minutes (stirring often), or until veggies are very tender.
• Stir in cream and blue cheese. Heat through but do not allow to boil. Add salt, if needed.
• Serve.

Steps:

• In a medium sauce pot, melt the butter with the oil and saute the celery and onion for approximately 1 1/2 minutes or until translucent. Add the flour and blend together to make a roux. Add chicken stock and bring to a boil and whisk until it becomes lightly thickened and vegetables are tender Add the heavy cream and blend well together with a mixer.
• Add the remaining ingredients and puree soup in a blender in batches. Serve garnished with celery leaves

Steps:

• Heat the oil in a large saucepan then add the onion, potato, celery and caraway seeds.
• Fry gently for approximately 5 minutes until the onion is softened but not browned.
• Add the stock and milk and simmer uncovered for 20-30 minutes. Transfer the soup in batches to a blender and whizz until smooth, then return to the rinsed saucepan.
• Gently reheat the soup, then stir in the cream. Do not allow to boil.
• Crumble the blue cheese into individual soup bowls and pour over the soup.
• Sprinkle with chives and serve immediately.

Steps:

• In soup pot, melt butter over medium heat; add celery, onion, potatoes, salt, white pepper, and nutmeg. Cover and cook, stirring occasionally and reducing heat if vegetables show any signs of browning, until celery and onion are tender, about 10 minutes.
• Add broth and 2 1/2 cups water; bring to a boil. Reduce heat and simmer, covered until potatoes are falling aparrt, about 20 minutes.
• In batches, purée in blender; strain through fine sieve. Reheat soup in clean soup pot; stir in cream and bring to a simmer. Stir in 1 cup of the crumbled cheese until melted.
• Ladle into bowls. Sprinkle chives over soup; top with remaining cheese, Sprinkle with pepper to taste.
• SWITCH IT UP: Replace butter with olive oil, and whipping cream with sour cream.
• Cook as directed; after straining puréed hot soup, stir in 1 cup of the cheese until melted (if soup isn't hot enough and cheese doesn't melt completely, return to heat and stir until melted) Let cool; whisk in sour cream. Chill in refrigerator. Taste and add more salt if needed (blue cheeses vary in saltiness, and cold soups generally need a little extra). Garnish as above, adding an extra dollop of sour cream, if desired.

Steps:

• Bring chicken broth to a boil in a large skillet over medium heat.
• Add celery; sauté 5 minutes or until tender.
• Add cream cheese stirring until cheese melts.
• Add milk and blue cheese, stirring until well blended.
• Sprinkle with slivered almonds.
• Serve immediately.
• Serves 4.
• Points-1.

Steps:

• In a large saucepan, combine onions, water, celery, bouillon, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender., Combine the flour and milk until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted.