Harrys Celery Soup Recipes

Steps:

• Saute celery, leeks& tomatoes in the butter.
• Add soup stock.
• Cook 30 minutes.
• Strain& serve garnished with celery leaves.
• Season to taste.

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:

• 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 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:

• Gently fry onions and garlic in butter until soft.
• Separate stalks of celery so that you can save the inner leaves. Chop stalks finely and set aside inner leaves.
• Peel and chop potatoes and apples.
• Add celery, potatoes and apples to onions season generously with salt and pepper and fry gently with the lid on for about 15 minutes or until ingredients are very nearly cooked.
• Add the hot stock, bring to the boil and simmer covered for about 10-15 minutes more.
• Liquidize. Add lemon juice and nutmeg and adjust seasoning if necessary.
• To garnish each bowl first swirl in tsp of cream and sprinkle celery leaves and bacon on top.

Steps:

• Heat 2 tablespoons olive oil in a frying pan over medium heat. Add onion, carrots, and leek; cook until soft, about 5 minutes. Add garlic; cook for 1 minute. Transfer to a soup pot.
• Heat remaining olive oil in the same frying. Saute celery to release some of the moisture, about 10 minutes.
• Transfer celery to the soup pot. Add chicken broth and potatoes. Cut parsley into the pot using kitchen scissors. Season soup with thyme, seasoning blend, salt, and pepper. Increase heat to medium-high and bring to a rolling simmer.
• Reduce heat and simmer until carrots, celery, and potatoes are soft enough to easily puree, about 30 minutes. Avoid cooking vegetables until mushy. Remove from heat and cool for about 20 minutes.
• Puree soup with an immersion blender. Simmer over low heat until heated through, 10 to 15 minutes. Serve immediately or let flavors meld overnight and serve the next day.

Steps:

• In a dutch oven melt the butter with the olive oil. Add the onions and potatoes and cook over medium heat for about five minutes. To the potato and onion mixture add the celery and shallots and cook for an additional five minutes.
• Slowly pour wine into the vegetables and bring to a boil. Boil for about three minutes than add chicken broth. Cover dutch oven and simmer for approximately one hour or until the vegetables are tender.
• Remove from heat and let set for about 20 minutes or until mixture is cool. Pour soup in batches into a blender and blend until smooth. Return blended soup to the dutch oven and heat to a simmer. Add half and half, stirring until well combined. Season with salt and pepper to taste and serve with a crouton garnish.

Steps:

• In a saucepan, place chopped celery and water and cover; bring to a boil and boil for about 20 minutes or until celery is tender but not mushy.
• In a separate large saucepan, make a thin white sauce with the butter, flour, milk and salt and pepper.
• When creamy, add undrained celery and peanut butter; stir together well.
• When soup is well blended and creamy, taste; add more salt and pepper if desired.

Steps:

• Heat the low fat cooking spay in a large saucepan and gently fry the celery and onion for 10 minutes. Add half the beans and the Veg stock, parsley and bay leaf. Season with black pepper and stir well.
• Bring to the boil and cover and simmer for 15 minutes. Allow to cool slightly, remove the bay leaf and blend the soup until smooth. Return to the rinsed pan and add the remaining beans. Reheat whilst stirring over a low heat. Fry the garlic in the olive oil and stir into soup just before serving.

Steps:

• Heat the oil in a large saucepan over a medium heat, tip in the celery, garlic and potatoes and coat in the oil. Add a splash of water and a big pinch of salt and cook, stirring regularly for 15 mins, adding a little more water if the veg begins to stick.
• Pour in the vegetable stock and bring to the boil, then turn the heat down and simmer for 20 mins further, until the potatoes are falling apart and the celery is soft. Use a stick blender to purée the soup, then pour in the milk and blitz again. Season to taste. Serve with crusty bread.