Garlicky Cream Of Celery Soup Recipes

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 large pot, heat the oil and butter over low heat. Add the onions and garlic. Cover and cook, stirring occasionally, until very soft and beginning to turn golden, about 30 minutes. Raise the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.
• Add the stock, bread, bouquet garni, and salt. Bring to a boil. Reduce the heat and simmer about 15 minutes.
• Remove the bouquet garni and puree the soup in a blender or food processor. Strain the soup back into the pot. Add the half-and-half and pepper and bring back to a boil. Serve topped with the croutons or garlic chips, if you like.

Steps:

• In a large saucepan, cook and stir the garlic in oil over low heat for 1 minute or until lightly browned. Stir in the broth, salt, pepper, thyme and rosemary; simmer, uncovered, for 1 hour. , Strain broth and return to the pan. In a small bowl, whisk egg yolks and cream. Stir in 1/2 cup hot broth. Return all to the pan, stirring constantly. Cook and stir over medium heat until soup reaches 160° (do not boil). Top each serving with a slice of garlic bread; sprinkle with cheese.

Steps:

• Heat oil in a stockpot over medium-high heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add potatoes and celery and saute until celery is tender and slightly browned, 3 to 5 minutes. Add water, bouillon cube, garlic salt, and pepper. Bring to a boil and cook until potatoes are tender, 20 to 25 minutes.
• Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Serve hot.

Steps:

• In a medium non-stick saucepan, combine celery, onions, garlic and vegetable broth.
• Bring to a near boil over medium-high heat; reduce to medium-low, cover and cook 12 to 15 minutes, or until celery becomes tender.
• Meanwhile, place the cornstarch in a small bowl and gradually whisk in the milk until well blended.
• Whisk milk mixture into the saucepan.
• Whisk in the fat-free liquid creamer.
• Pour the soup into a blender or food processor and process for several minutes until pureed or to your desired consistency.
• Return the soup to saucepan and add bay leaf, thyme and curry; cook over medium heat, stirring constantly 4 to 5 minutes, or until soup thickens.
• Season to taste with salt and freshly ground black pepper.

Steps:

• Trim the bottoms off of the celery and remove the strings with a vegetable peeler. Cut 10 of the stalks into 1/2-inch slices. Cut the remaining 2 stalks into 1/4-inch dice, and set aside.
• Heat 1 tablespoon of the oil in a soup pot. Add the onion and garlic and sauté over medium heat until the onion is lightly golden.
• Sprinkle in the flour and stir it in until it disappears. Add the sliced celery, the potatoes, and just enough water to cover. Bring to a rapid simmer, then lower the heat. Add the seasoning, fresh herbs, and celery leaves. Cover and simmer gently until the vegetables are tender, about 25 minutes. Remove from the heat.
• With a slotted spoon, transfer the solid ingredients to a food processor or blender and puree, in batches if necessary, until smoothly pureed, then stir back into the soup pot. Or insert an immersion blender into the pot and puree the soup until smooth. Return to low heat and add enough rice milk to give the soup a slightly thick consistency. Stir in the creamer.
• Heat the remaining oil in a small skillet. Add the reserved celery and sauté over medium heat until touched with golden spots. Stir into the soup, then season with salt and pepper. Serve at once, or allow the soup to stand off the heat for an hour or so, then heat through before serving. Garnish each serving with chopped dill or parsley.
• Per serving:
• Calories: 156
• Total fat: 6g
• Protein: 3g
• Fiber: 3g
• Carbohydrate: 24g
• Cholesterol: 0mg
• Sodium: 87mg