Something in Lately I'm drawn to thick soups And today's recipe We will have no exception, so to speak, for your judgment and I hope approval. And so, let's go!
What you will need:
- 250 g celery (root)
- onion
- shallot
- leek
- 3 potatoes
- 2 cloves garlic
- 600-800 ml chicken broth
- 100 ml cream (20%)
- butter
- salt pepper, Bay leaf
Cooking:
- Chop all types of onions (use the stem from leeks) and garlic, fry until translucent. butter.
- Peel the celery and cut into small cubes. Also peel and cut the potatoes into pieces.
- Add celery and potatoes to the pan and simmer a little.
- Pour in chicken broth, or vegetable or plain water. The liquid should barely cover the vegetables.
- When it boils, add salt and bay leaf.
- Reduce heat and leave to simmer for 25 minutes - the vegetables should be completely cooked.
- Pour the soup into a blender and blend until smooth.
- Return the puree to the pan and place on the fire. Pour in the cream, heat and pepper.
- When serving, sprinkle with chopped green onions, parsley.
- To make the soup more satisfying, add dried water to the plates. microwave oven pieces of bacon, as well as crackers.
- In addition to celery root, you can also use the stem and greens.
Yes, to be honest, I want to say that this soup is not for everyone. For me, whether it’s there or not, I can eat it on the hunt, but my mother would eat it every day. So it's up to you. And just in case, as an alternative, if it doesn’t suit you, I offer you a wonderful
For celery lovers I suggest great recipe tasty and aromatic puree soup. This rich, creamy and smooth soup is sure to win your heart. The subtle aroma of celery goes well with butter and cheese. Making this soup is not at all difficult, be sure to try it!
To prepare puree soup from stalk celery with cheese, let's take the products according to the list. I took from the spices dried pepper chili and paprika. I indicated the quantity of products for a 1.5-liter saucepan.
You can sauté vegetables and vegetable oil, and creamy, decide for yourself. I took butter and melted it in a thick-bottomed saucepan in which I will cook the puree soup. Cut the onions and carrots into cubes and place in a saucepan. Let's add spices.
Cook the vegetables until half cooked, stirring.
In the meantime, peel the potatoes, cut them into cubes or plastics, and add them to the vegetables.
Stir and leave on fire for another 5 minutes. Then pour in boiling water (about 1.2 liters), close the lid and bring to a boil. In the meantime, cut the celery stalks crosswise.
When the soup boils, add celery to it. Cook the soup over medium heat for about 15 minutes until the potatoes are tender. Let's not forget to add salt.
Grate the cheese on a fine grater.
When the potatoes are cooked, the soup is almost ready.
Puree the soup in a blender until smooth. Then let's add grated cheese and sour cream and heat the soup over low heat until the cheese melts.
Our wonderful celery stalk soup is ready. Serve it with your favorite herbs and season with pepper.
You and your family will surely enjoy this aromatic, tender, rich puree soup.
Bon appetit! Prepare for your health!
Cream of celery soup is different excellent taste and very pleasant aroma. It goes well with meat ingredients. This version of the soup is widely used for preparing vegetarian and Lenten dishes. Sour cream or cream gives such soups a special tenderness.
Puree soup with the addition of celery is very healthy. After all, celery contains a lot of fiber and vitamins, essential oils. Our body spends more calories digesting celery than it receives in the end, which is why celery is widely used in various dietary dishes.
Cream of celery soup is very easy to make. There are many recipes that will tell you how to cook simple and healthy soup even in 30-40 minutes.
How to make celery puree soup - 15 varieties
This soup is perfect for every day lunch for the whole family. It is easy to prepare, and ingredients for it can be found in every refrigerator.
Ingredients:
- Celery root - 200 g
- Medium potatoes - 5 pcs.
- Cream - 100 g
- Cauliflower- 150 g
- Carrots - 1 pc.
- Patisson - 1 pc.
- Onion - 1 pc.
- Greens - a bunch
- Broth - 1.5 l
Preparation:
First, fry the onion in a saucepan with a thick bottom, then add diced vegetables and herbs to it, mix and simmer for a while over low heat.
When the vegetables are ready, without removing from the stove, grind the contents of the saucepan with a blender, while simultaneously adding the previously prepared meat broth.
When did it work thick puree add warmed cream - and voila - our puree soup is ready!
Experienced chefs advise that when preparing such a puree soup, you should try to ensure that all the vegetables are cut into approximately equal cubes - then they will cook at the same time, and they will also retain more vitamins.
Those who don’t eat meat love to prepare this soup, because puree soup with celery has enough vitamins to maintain health. And besides, it's delicious.
Ingredients:
- Water - 2-3 l
- White cabbage - 0.5 kg
- Petiole celery - 0.5 kg
- Sweet pepper - 1 pc.
- Carrots - 1 pc.
- Onion - 1 pc.
- Tomato - 2 pcs.
- Vegetable oil for frying
Preparation:
Cut the celery into pieces and throw into boiling water, cook over medium heat. Chop the onion and carrots and lightly fry them in a frying pan.
Chop the cabbage and add to the celery. Remove the skins from the tomatoes and also throw them into the water.
Send the chopped peppers there, add the roast at the end, and add salt to taste. Grind in a blender and serve with rye crackers.
This soup has wonderful aroma and delicate consistency. Easily suitable for a holiday dinner.
Ingredients:
- Fresh fennel - 2 tubers
- Celery - one root, one stalk
- Medium potatoes - 4 pcs.
- Onion - 1 pc.
- Garlic - 2 cloves
- Chicken bouillon- 1 l
- Parmesan - 30 g
Preparation:
Cut the fennel and celery and potatoes into cubes, chop the onion and garlic. In a thick-bottomed saucepan, sauté the onion and garlic, add the fennel and celery and simmer lightly. Then add chopped potatoes.
Pour in the broth and cook for 15-20 minutes. Grind everything with a blender, you can decorate with herbs - and the soup is ready.
Just before serving, you can sprinkle the creamy soup with Parmesan - it will be even tastier.
To prevent the peeled celery root from darkening, it should be placed in slightly acidified water.
This soup is very tender and aromatic, and children also like it. In preparation tender creamy soup made from celery is very simple and takes minimal time.
Ingredients:
- Celery root - 500 g
- One onion
- Medium potatoes - 3 pcs.
- Garlic - 2 cloves
- Chicken broth (or water) - 3-4 cups
- Cream - 100 ml.
- A piece of butter for frying
- Salt and pepper to taste
Preparation:
Fry onions and garlic in a saucepan with a thick bottom. Add diced celery and potatoes and fry everything a little.
Then pour in the broth (to cover the vegetables) and cook for about 20 minutes. Grind everything thoroughly with a blender and finally add cream and remove from heat.
Then decorate with greens.
This recipe is not only quick, but also very simple, because to prepare such a soup you will need a minimum of ingredients and effort, but the result will please you.
Ingredients:
- One large celery root
- Four large potatoes
- Two bulbs
- A couple of cloves of garlic
- Half a glass of cream
- 30 g butter
- Bay leaf, pepper, salt, parsley
Preparation:
Finely chop and fry the onion and garlic in butter in a saucepan with a thick bottom.
Then add diced potatoes and celery root and simmer a little. Fill hot water to cover the vegetables.
Cook until tender, and at the end add salt and pepper and add a bay leaf. Then grind everything with a blender (do not forget to remove the bay leaf) and add cream.
Bring to a boil again and the dish is ready.
The subtle aroma of tomatoes and cilantro only emphasizes the merits of this dish. The soup, although lean, is quite filling.
Ingredients:
- Tomatoes - 4 pcs.
- Carrots - 2 pcs.
- Petiole celery - 2 stalks
- Onions - 1 piece,
- Young garlic - 0.5 heads
- Rice - 20-30 g
- Cilantro - 0.5 bunch
- Dill - 0.5 bunch
- Ghee
- Salt, pepper to taste
Preparation:
Finely chop the onion and carrots, cut the celery into small cubes.
Sauté the onion for small quantity oil, add carrots to it and simmer everything a little.
Peel the tomatoes, chop and add to the vegetables, add salt and simmer covered for 10 minutes. Then add hot water and bring to a boil.
Add rice to the soup (you can boil it a little first) and celery. Cook everything until the rice is ready.
Season the soup with spices, dill and garlic. Use a blender to puree the soup. Bring to a boil and turn off. Serve with cilantro.
This soup is also easy to prepare and is great for Lenten menu or people on a diet. This dish will certainly provide a surge of strength and energy.
Ingredients:
- One large celery root
- One large carrot
- One onion
- 100 g cauliflower
- Olive oil
- Coconut cream (can be replaced with coconut milk)
Preparation:
Fry the onion in olive oil, add the diced potatoes and celery root and add water to cover the vegetables.
Cook until done - 15-20 minutes. Then grind everything with a blender and add coconut cream, salt to taste and bring to a boil again.
Hearty soup, wonderful aroma and good mood- all this will happen, just use this simple recipe.
This soup is very filling and tasty.
Ingredients:
- Beef - 400 g
- bell pepper- 3 pcs.
- Tomatoes - 3 pcs.
- Carrots - 1 pc.
- Onion - 2 pcs.
- Potatoes - 3 pcs.
- Garlic - 3 cloves
- Celery greens - 60 g (bunch)
- Coriander - 1 tsp.
- Oregano - 1 tsp.
- Ginger - 1 tsp.
- Black ground pepper, salt - to taste
- Olive oil
- Basil
Preparation:
First, boil the meat. Chop all the vegetables and place on a baking sheet, sprinkle with chopped celery, sprinkle with olive oil, add spices and stir.
Bake in the oven for 40-45 minutes at 180 degrees. Prepared vegetables place in a bowl and blend with a blender.
Dilute the puree with meat beef broth and beat again with a blender. Serve with pieces boiled beef, garnish with basil.
For lovers of legumes, this soup is just right - it cooks very quickly, is very tasty and satisfying to eat, and most importantly - healthy!
Ingredients:
- Lentils - 200 g
- Carrots - 1 pc.
- Potatoes - 5 pcs.
- One stalk of celery
- Paprika
- Turmeric
- Ground ginger
- Ground black pepper
Preparation:
Cut carrots and potatoes into cubes and place in a deep bowl. Add turmeric, paprika, ginger, pepper and salt there and mix.
Then place the vegetables in the steamer. In the meantime, chop the celery randomly, add it to the steamer with other vegetables and wait until done.
Take the vegetables into the steamer, put lentils in their place (they should be pre-soaked in water for a day) and cook in the steamer for 15 minutes.
While the lentils are cooking, grind the main vegetables in a blender. To make this process easy and quick, you can add a little water.
Then add the prepared lentils to the puree and bring to a boil. Before serving, it is recommended to add a little sour cream or cream to this soup.
This soup will not only be very tasty, it is also low in calories. And children love it very much for its delicate milky aroma.
Ingredients:
- Celery stalks - 4-5 pcs.
- Carrot
- Bulb
- Cream - 150 g
- Butter - 20-30 g
- Liter of broth
- Clove of garlic
- Greenery
- Favorite spices
Preparation:
Chop celery, onion and carrots. In a frying pan in butter, first fry the onion, then add carrots and celery.
Add the fry to the pan with the broth and cook for 10 minutes. Grind everything with a blender and cook for another 5 minutes.
At the same time we take a raw egg and beat it well, then carefully pour it into the soup, stirring it constantly.
When the egg is cooked, pour in the cream, add salt and spices and bring to a boil. Remove from heat and let steep for about 10 minutes - and the puree soup is ready.
Beautiful summer soup from seasonal vegetables with a spicy aroma, slightly sweet and also easy to prepare - even a beginner in the kitchen can handle it.
Ingredients:
- Celery root 400-500 g
- Zucchini
- Big carrot
- Potatoes - 5 pcs.
- Eggplant (peeled) - 1 pc.
- Garlic - 2 cloves
- Sage
- Broth (water)
Preparation:
The trick to this recipe is to bake everything in the oven first. Cut the vegetables into cubes and throw on a baking sheet, pour in olive oil and salt, mix everything.
You can sprinkle with sage - this seasoning is very suitable for this recipe. Bake in the oven at 230 degrees for 45 minutes - the vegetables should caramelize.
Afterwards, put all the vegetables in a mixer and add a little broth or water and chop. When the puree is thick, dilute it with the rest of the broth.
When serving, add a little cream or sour cream to each bowl of puree soup.
This soup is very healthy, flavorful and tender. Pumpkin and celery go well together in this dish. Just cook it once and never give up this recipe.
Ingredients:
- Pumpkin - 500 g
- Medium potatoes - 5 pcs.
- Cauliflower - 200 g
- Celery - 200 g
- Carrots - 1 pc.
- Butter - 1 tablespoon
- Favorite greens
- Salt and pepper to taste
Preparation:
Peel the potatoes and carrots and cut them into small cubes, put them in a saucepan and fill with water so that it covers all the vegetables plus one centimeter on top.
Then add salt and pepper, add butter (can be replaced with vegetable oil) and cook until soft. It is necessary that half of the water boils away.
Beat everything with a blender and boil. At the end add greens.
The perfect complement to this soup would be pumpkin seeds. They need to be fried in a dry frying pan and sprinkled with puree soup just before serving - their aroma will enhance the pleasure of eating.
Beautiful, fragrant and delicious way losing weight is about puree soup with celery. A minimum of calories, but a maximum of benefits are perfectly combined in this dish.
Ingredients:
- Chicken fillet - 2 pcs.
- Carrots - 2 pcs.
- Potatoes - 3 pcs.
- Fresh basil - 40 g
- Celery stalk
- Walnuts- 50 g
- Salt to taste
Preparation:
Cut all vegetables except potatoes into cups and place in a bowl. Place diced fillet on top of them and add salt.
Add water (to cover the vegetables) and cook for 30 minutes. After we grind it into a puree with a blender, you can add a little broth or water.
Bring to a boil again, then add the basil pieces and remove from heat. Before serving, garnish with basil and sprinkle with nuts.
Vegan Zucchini and Celery Soup
Very suitable recipe for vegans from seasonal vegetables. It cooks quickly and eats even faster.
Ingredients:
- Medium zucchini - 1
- Celery stalks - 3-4 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Garlic clove
- 800 ml water
- Salt pepper
- Bunch of parsley
- Olive oil - 20 g
Preparation:
Zucchini and celery must be cut into cubes, add water, salt, and put on fire.
Fry until the water boils sunflower oil onions, carrots and garlic.
When the frying is ready, mix it with the soup, then add parsley, pepper and cook the soup until all the ingredients are ready.
When the vegetables are soft, remove the soup from the heat and blend it in a blender.
Very filling and nutritious soup With subtle aroma nutmeg. Suitable for lunch every day.
Ingredients:
- Peas - 150 g
- Celery - 200 g
- Carrots - 1 pc.
- Onion - 1 pc.
- Vegetable oil - 40 g
- Nutmeg - 5 g
- Mole and pepper to taste
Preparation:
The peas must be washed and soaked in water for 5 hours. Boil the peas until they are completely softened (about 3 hours).
Fry onions, carrots and celery in a frying pan in vegetable oil and add this frying to the peas.
Add nutmeg, then grind everything with a blender. Dilute to the desired thickness with water or broth. Boil again and the soup is ready.
Celery soup puree
Very often, celery is ignored, neglected when preparing soups, vegetable side dishes or snacks. The most common use for celery is in salad preparation: apple, celery and honey dressing. And this limitation is not at all due to the fact that aromatic celery is not tasty or is not suitable for other dishes. It's all about ignorance! Not many realize that root celery, as well as petiole, can be successfully used in many vegetarian dishes. Thick vegetable soups, cream soup, stew, puree, hot snacks and much more.
You will be surprised, but celery root can simply be fried in vegetable or butter until golden brown - the ruddy celery slices will be crispy on the outside and tender and juicy on the inside.
Here is the simplest recipe aromatic vegetable- this is a celery puree soup, which is prepared from the root part and petioles with the addition of cream, plant milk or vegetable broth.
So let's get started:
- 1 medium celery root
- 2-3 stalks of celery
- 1 small onion
- 2 large potatoes
- 2 cloves garlic
- 100 ml. milk, cream, or better (if desired, replace with vegetable broth or water)
- vegetable oil
- 1-2 cardamom seeds
- salt, pepper to taste
Cut the onion into small cubes. Fry in vegetable oil for 3-4 minutes. Cut the celery root into cubes and fry along with the onion until pale golden brown. Finely chop the garlic and add to the onion and celery after you remove the pan from the heat. The garlic only needs to warm slightly to release its aroma.
In order for cardamom to convey the maximum of its taste, you need to thoroughly crush the grains with the back or edge of a knife or other convenient object. The dark-colored seeds that are inside the grain should be flattened. For convenience, you can also use ground cardamom into powder, but then the soup will be less aromatic.
Add cardamom to vegetables.
Cut the petiole part of the celery into pieces 5-7 cm in size. Pour water over the onion and celery root, add the petioles, diced potatoes and cook all the vegetables until the potatoes are ready.
When the potatoes are boiled, pour in cream or milk, add salt and beat with a blender until homogeneous mass. Place the thick celery puree soup on the fire and simmer for another 1-2 minutes.
Celery root soup turns out very tender, with a pleasant spicy taste due to the unusual combination of celery and cardamom.
Bon appetit!
Once a week, my husband and I always go to a large supermarket with a list of necessary purchases.
Most often we buy groceries at Tvoy Dom, less often at Metro (although it’s close to home), and sometimes at Azbuka Vkusa. We rarely go to Auchan. I feel most comfortable in “Your House” and “ABC”. But now about something else... I have a stupid habit of looking into my neighbors' baskets one by one. All the time I inquisitively study who buys what, and then I analyze and try to guess how a person lives and what he is like.
The most intriguing thing is that the audience in all stores is completely different and that makes it more interesting to watch.
I think all Muscovites have a great idea of the “portrait” of the average Auchan buyer. Well, the consumer basket there is simple: a few loaves of bread, large packages of cheap pasta, huge packs of mayonnaise and some Cola... Moreover, such a huge cart and not at all expensive at the end. The portrait is simple. In order not to sound pretentious and arrogant, I will not go into details. Let me just say that we try to avoid Auchan. Especially after the incident of buying colored meat...
In contrast, Azbuka is a premium supermarket. I've never seen huge baskets there and full carts. But somehow I stood in line behind a respectable man who was buying: Afisha-Food magazine, a package of expensive pasta, pesto sauce, and some other ready sauce, cheese, I think Provolone, expensive sausage, freshly baked croissants and Italian biscotti.
What am I getting at?
From store to store, the buyer's portrait changes depending on the size of the wallet. Accordingly, the food basket is changing. But the meaning remains the same. People are buying in droves ready food and semi-finished products. Of course, finance gives us more freedom and the opportunity to buy better and fresher fast food. At the same time, few people think about the fact that in order to prepare fresh pasta, salad or soup, 15-20 minutes is often enough. It doesn’t take much longer than frying ready-made store-bought cutlets, but it’s much healthier and tastier. And now I have a question. Why do people prefer fast, ready-made food? I don’t think it’s just a matter of time (a difference of 5-10 minutes is not that significant). Maybe the food culture is not instilled? Not developed taste? I used to think it was easier and cheaper this way. The analysis showed that it is not so simple and not so cheaper as to sacrifice taste and quality. Now I’m inclined to think that people often don’t care what they eat. Many people just want to “fill” their stomach and, the more flavoring additives and flavor enhancers, the better. There is a McDonald's not far from our house, which we are forced to pass on the way to the main highway. So, there's a crazy traffic jam there - a line at McDonald's. Cars from the simplest to the most expensive. Those. Are “rich” and “poor” united by their love of French fries and hamburgers?
I now remember those days when my husband and I were just dating. Then we literally didn’t leave restaurants. Then family life began and, when we had to dine at home, we were just preparing semi-finished products... It seemed that everything else was long, difficult, tedious, etc. Our passion for cooking literally opened our eyes to the world.
Today is a soup that my husband and I really loved. Celery root is a vegetable that goes great in salads, as a side dish, and soups made from it are very tasty. An excellent and healthy alternative to the usual potatoes. By the way, this soup can be made without potatoes at all; it will, of course, be more dietary. It's funny, but celery has had a difficult journey to our table. For a very long time I struggled with the resistance of my husband, who grew up on potatoes, and his conviction that these were the same “nasty” as eggplants, broccoli and spinach.
I am sure that celery root is very popular among food bloggers due to its unusual taste And beneficial properties. But I have not yet seen this miracle in the “basket” of other customers in the supermarket. Marvelous. And yet, what brings us to a fast food restaurant? What guides us when we choose soup from a “bag” instead of taking a simple set of vegetables and making real soup from it?
Cream of celery root soup
Ingredients:
Serves 4
1 medium sized celery root
1 onion
2 medium sized potatoes
3 cloves garlic
approximately 500-700 ml vegetable broth
150 ml low-fat cream
1 tbsp. olive malsa
salt, ground black pepper to taste
How to do:
1. Chop the garlic, cut the onion into small cubes. Fry the onion and garlic in olive oil until translucent in a heavy-bottomed saucepan.
2. Peel the celery root and potatoes and cut into small cubes. Add to onions and garlic. Fry the vegetables for about 5 minutes. Pour in the broth so that the liquid completely covers the vegetables. Bring to a boil, add salt. On low heat cook for 25-30 minutes. The celery and potatoes should be completely cooked.
3. Grind in a food processor until pureed. Pour back into the pan and bring to a boil. Pour in the cream, pepper, and bring to a boil. Mix. Turn off the fire. Serve soup with croutons and fresh herbs.
PS. Bon appetit!
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