CREAMY CELERY ROOT SOUP WITH HAM
Provided by Jane Sigal
Categories dinner, weekday, soups and stews, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a 4-quart saucepan, melt butter. Add leeks, celery and salt. Cover and cook over low heat, stirring occasionally, until soft, about 10 minutes. Meanwhile, quarter celery root and thickly peel, using a knife. Cut into 1-inch dice. Add celery root, potato, 6 cups water, ham bone and herb bundle to pot, and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until potato is tender, about 30 minutes.
- Discard herb bundle. Remove ham bone, remove meat from bone, chop meat and return meat to soup. Using an immersion blender, purée soup. Add cream, if desired, and heat. Taste and add salt if needed. Ladle soup into bowls and season with white pepper. Garnish with herbs, and serve.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 731 milligrams, Sugar 3 grams, TransFat 0 grams
SMOKED HAM, BARLEY, AND VEGETABLE SOUP
Steps:
- Bring broth and ham hocks to boil in large pot. Cover, reduce heat to medium-low and simmer 15 minutes. Add diced potatoes, tomatoes with juices, onion, carrots, celery, barley, and oregano. Bring to boil. Reduce heat to medium-low; simmer uncovered until meat and barley are tender, about 1 hour.
- Using tongs, remove ham hocks from soup. Cut meat off bones and chop coarsely. Return meat to soup; discard bones. (Can be prepared 2 days ahead. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.) Add green beans; simmer until beans are tender, about 15 minutes. Season soup to taste with salt and pepper.
DEHYDRATOR CREAM OF BROCCOLI SOUP
This appealing soup can be made with dried cauliflower instead of dried broccoli. You can serve it either hot or chilled, as a first course, or even as a main course. You might consider adding dried Swiss chard and spinach leaves - about 1/4 cup each - to lend a nice greeness to the color and tanginess of the soup. This recipe doubles very successfully. Adapted from the "Mary Bell's Complete Dehydrator Cookbook". Prep time includes dehydrator drying time for vegetables.
Provided by TxGriffLover
Categories Broccoli Soup
Time 10h40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To dry broccoli: Soak the head for 30 minutes in a solution of 1 part salt to 4 parts water first which will force any worms in the vegetable to float to the surface. Trim the broccoli head, remove any yellow bud clusters, and cut the florets from the stems. If desired, peel the tough outer skin from the stems with a vegetable peeler and cut the stems crosswise into 1/2-inch pieces. Water-boil blanch the broccoli stems for 2 to 3 minutes or steam-blanch for 3-5 minutes. Dry the florets and stems separately. Broccoli leaves can also be dried, then pulverized and used as a flavoring agent, much like celery powder. Dry for 8 to 10 hours in dehydrator.
- In a soup kettle, combine the first 9 ingredients with the chicken stock and the water. Let sit for at least 1 hour to rehydrate.
- Bring the mixture to a boil, reduce the heat to low, and simmer the soup, adding a little more water if necessary, for 30 minutes until the vegetables are tender. (If desired, let the soup cool and puree half of it to achieve a smoother consistency. Add the puree back to the kettle).
- In a small bowl, stir together the milk, heavy cream, and flour until smooth. Stir in the sherry. Whisk the mixture into the hot soup base, and over low heat simmer the soup, stirring often, for 5 to 10 minutes until thick. Add additional milk if needed. Season the soup with salt and pepper, and serve.
Nutrition Facts : Calories 188.8, Fat 13.7, SaturatedFat 8, Cholesterol 48.6, Sodium 215, Carbohydrate 10.9, Fiber 1, Sugar 2.9, Protein 5.6
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