10 delicious soups with celery
Educational Program Food / / December 19, 2019
1. Soup of celery root and potatoes and herbs
Ingredients
- 1 onion;
- 2-3 potatoes;
- 1 large celery root;
- 4 garlic cloves;
- 100 g of spinach or parsley;
- 2-3 sprigs of green celery;
- 2 tablespoons of vegetable oil or butter;
- 700 ml of chicken or vegetable broth of the dice;
- salt and pepper - to taste;
- 200 ml of the cream;
- sesame and other seeds for feeding - on request.
preparation
Onions, potatoes and celery cut into medium-sized cubes. Garlic chop on a grater or skip through the press. Parsley or spinach chop.
Sprigs of celery fry in a teaspoon of oil for 15-20 seconds. Set aside to cool.
In a saucepan, heat the remaining oil. Brown the onion in it until golden brown about 5 minutes. Add garlic and leave for a minute or two.
Fill celery and potatoes, pour the broth, salt and pepper. After boiling, cook for 10-15 minutes until the potatoes are tender.
Add the spinach or parsley, soup color with them will be even brighter.
Whisk all the blender until smooth. Enter the cream, stir and boil.
Ladle the soup into bowls. Garnish with celery leaves. Sprinkle seeds.
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2. Celery soup with roasted vegetables
Ingredients
- 8 celery stalks;
- ½ fennel bulb;
- 3 potatoes;
- 700 ml meat or vegetable broth;
- 2 garlic cloves;
- salt and pepper - to taste;
- 3 tablespoons olive oil;
- 120 ml of the cream;
- 2 teaspoons lemon juice;
- 1 pinch celery seed, cumin, or fennel;
- greens to decorate.
preparation
Celery and fennel cut into pieces of 2-3 cm, the potatoes - 3-4 cm. Chop the greens.
Boil potatoes in broth until tender, about 10-12 minutes. Cool.
The container for baking fold celery, fennel and whole garlic cloves. Season with salt and pepper and mix with butter. During 40-45 minute bake in oven at 175-180 ° C. Stir occasionally.
When the vegetables are ready, add them to the broth with potatoes. Stir and let it cool a bit, enough for 7-10 minutes.
Whisk in a blender. Once again bring to the boil. Add the cream and lemon juice and stir.
Sprinkle the seeds of celery to the soup was more flavorful. Serve with greens.
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3. Celery soup with broccoli and croutons
Ingredients
- 500 g of broccoli;
- 4 celery;
- 1 onion;
- 30 g butter;
- 1 liter of water or vegetable broth of the dice;
- 2 teaspoons of salt;
- 1 pinch ground black pepper;
- crackers and broccoli to feed - optional.
preparation
Broccoli with green stems, celery and onions cut into large pieces.
Melt butter in a saucepan. Fry the onion in it for 3-4 minutes. Add the celery and broccoli stems. Pour the water or broth. Salt and pepper.
Bring to boil and simmer over medium heat for 10 minutes. After pour inflorescence broccoli and continue to cook for 7-10 minutes more.
Turn off the heat and whisk the soup blender. Serve with crackers and a piece of broccoli.
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4. Celery soup with apple
Ingredients
- 1 onion;
- 2 potatoes;
- 1 celery;
- 1 apple;
- 2-3 sprigs of greenery;
- 25 g of an oil;
- 500 ml or vegetable broth;
- salt and pepper - to taste;
- 200 ml cream.
preparation
Onions, potatoes, celery, and apple cut into medium-sized cubes. Greens finely chop.
Heat the oil in a saucepan. Fry the vegetables in it for 5-7 minutes, add the apples and broth. Salt and pepper.
After boiling, cook over medium heat for 15 minutes. Then whisk blender. Add the cream, stir and bring to a boil again.
Serve with greens.
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5. Celery soup with chicken
Ingredients
- 1 large onion;
- 1 leek (white part of the stem);
- 2 celery;
- a few sprigs of parsley;
- 1 kg chicken legs;
- 1100 ml of water;
- 50 g butter;
- 40 g flour;
- 120 ml of the cream;
- salt and pepper - to taste.
preparation
Onions and celery cut into large pieces. Parsley finely chop.
In a saucepan add the vegetables and chicken. Cover with water. Bring to a boil and cook over medium heat for 40-50 minutes.
Put the chicken on a plate. Let cool, remove the skin and bones. Cut the meat into thin long slices. Broth strain.
In a saucepan, melt butter over medium heat. Add the flour and cook for 1-2 minutes. After gradually you pour in the broth and cream.
Boil. Stirring constantly, cook over medium heat for 10-15 minutes, until soup thickens. Salt and pepper.
Before serving, sprinkle with parsley.
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6. Soup of celery and rice
Ingredients
- 150-200 g or normal wild rice;
- 1 large onion;
- 1 large potato;
- 2 carrots;
- 7-10 celery stalks;
- 2 garlic cloves;
- 3 tablespoons olive oil;
- salt - to taste;
- 1200 ml of water or vegetable broth of the dice;
- 2 tablespoons pesto sauce - at will.
preparation
Boil the rice until cooked, about 20 minutes.
Onions, potatoes, carrot and celery cut into pieces about the same size - centimeter and a half. Garlic chop on a grater or skip through the press.
Put the vegetables in the pan. Pour the oil and salt. Cook over medium heat for about 10 minutes, until the onions and celery do not become a little softer.
Add the garlic and broth. Bring to a boil and simmer for 10-15 minutes more, until the vegetables are tender.
For a couple of minutes until cooked carrots and potatoes, pour the rice. When the soup is cooked, add the pesto.
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7. Soup of celery with carrots and white wine
Ingredients
- 1 carrot;
- 1 celery;
- 1 onion;
- 3 tablespoons olive oil;
- ½ teaspoon dry tarragon;
- 2 cups vegetable broth of dice;
- 120 ml of dry white wine;
- salt and pepper - to taste.
preparation
Carrots and celery cut into small cubes, onion - small.
Pour the oil in a saucepan and heat over medium heat. Brown the onions for 5 minutes. Then add the carrots, celery and tarragon. Cook 5 minutes or more, until the carrots are tender.
Pour broth and wine, salt and pepper. Boil and simmer for another 15 minutes.
Serve the soup hot.
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8. Celery soup with chicken and egg noodles
Ingredients
- 300 g of chicken;
- 1 onion;
- 2 celery;
- 2 carrots;
- 3 garlic cloves;
- 1-2 sprigs greens;
- 1 tablespoon olive oil;
- 2 l of chicken broth (available from cubes);
- 3-4 sprigs of thyme;
- 1 bay leaf;
- 200g egg noodles;
- salt and pepper - to taste;
- a few sprigs of parsley.
preparation
Chicken fillet boil until tender, about 20-25 minutes. Cool.
Onions cut into medium cubes, celery - centimeter slices, carrot - a little smaller, meat - long cubes along the fibers. Garlic pass through the press. Greens finely chop.
Heat the oil in a saucepan over medium heat. Brown the onion and garlic for 2 minutes.
Add the celery and carrots. Broil for 5-6 minutes more. Stir constantly to the vegetables are burnt.
Pour the broth. Add the thyme and bay leaf.
When the soup comes to a boil, throw the noodles in it. When ready to stay a couple of minutes, put a chicken. Salt, pepper, and after 1-2 minutes remove from heat.
When serving, add the chopped parsley.
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9. Celery soup with pearl barley
Ingredients
- 450 g of beef pulp;
- 1 onion;
- 1 carrot;
- 2 celery;
- 3 garlic cloves;
- 2-3 sprigs oregano or other greenery;
- salt and pepper - to taste;
- 70 g flour;
- 2 tablespoons olive oil;
- 3 tablespoons tomato paste;
- 1 liter of beef broth;
- 100-120 g of pearl barley;
- 3 water glass;
- 2-3 sprigs of green feed.
preparation
Beef, onion, carrot and celery cut into medium-sized cubes. Garlic pass through the press. Oregano finely chop.
Meat salt and pepper. Put in the bag, pour the flour, tie and shake well.
IN pan heat the oil over medium heat. Small portions of beef fry until crisp. Cool.
At the same oil about 5-6 minutes browning onions, carrots and celery.
In a saucepan add the oregano, tomato paste and garlic. Add the meat. Mix and pour the beef broth. Salt and pepper. Bring to boil and simmer over medium heat for 40-45 minutes.
Throw barley and, stirring occasionally, cook for another 30 minutes. Add water if the soup boils.
Before serving, garnish with chopped parsley.
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10. Soup with celery, lamb and lentils
Ingredients
- 1 onion;
- 2 carrots;
- 400 g of tomato;
- 2 celery;
- 2 garlic cloves;
- 3-4 sprigs of parsley;
- 1 tablespoon olive oil;
- 900 grams of lamb on the bone;
- 2 teaspoons ground cumin;
- 2 teaspoons ground coriander;
- ½ teaspoon ground ginger;
- ½ teaspoon ground cinnamon;
- 1200 ml of cold water;
- 70 g lentils.
preparation
Onions, carrots, tomatoes and celery cut into medium-sized cubes. Garlic pass through the press. Parsley finely chop.
In a saucepan, heat the oil over medium heat. For 6-8 minutes, saute the meat and place on a plate.
In the same capacity, add the onion, garlic, carrot and celery. Leave on heat for another 5 minutes. Sprinkle with cumin, coriander, ginger and cinnamon.
After a minute or two, add tomatoes, meat and water. Bring to a boil and reduce heat to low. Cover and boil for one hour.
Pour the lentils and continue to cook for 30-40 minutes more.
Remove the meat and let it cool. Separate from bones and finely chop. Return to the pot and boil for 5-6 minutes more.
Serve with chopped parsley.
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