Best 4 A Healthy Apple And Celery Soup Recipes

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Indulge in the symphony of flavors and the goodness of nature with our delightful apple and celery soup recipes. Embark on a culinary journey where crisp apples and aromatic celery blend harmoniously to create a symphony of taste and nourishment. Discover the classic Apple Celery Soup, a timeless recipe that has stood the test of time, offering a comforting and wholesome meal. Explore variations like the Creamy Apple Celery Soup, where a touch of cream adds a velvety texture and richness to the soup. For a lighter and refreshing twist, try the Apple Celery Soup with Lemon and Ginger, where citrusy tang and a hint of spice elevate the flavors. And for a unique twist on a classic, try the Apple Celery Soup with Roasted Garlic and Thyme, where roasted garlic and thyme infuse the soup with a depth of flavor and complexity. Each recipe offers a distinctive taste experience, catering to various preferences and dietary needs. Prepare to tantalize your taste buds and nourish your body with these delectable apple and celery soup creations.

Check out the recipes below so you can choose the best recipe for yourself!

CELERY ROOT AND APPLE SOUP



Celery Root and Apple Soup image

Categories     Soup/Stew     Onion     Apple     Bacon     Celery     Fall     Winter     Chive     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
4 cups 1/2-inch cubes peeled celery root (from one 1 1/4-pound celery root)
3 cups 1/2-inch cubes peeled cored Granny Smith apples (from about 2 medium)
1 1/2 cups chopped onion (about 1 large)
4 cups (or more) low-salt chicken broth
1/2 cup chopped chives
1/2 cup grapeseed oil
Pinch of salt
3 ounces thinly sliced pancetta (Italian bacon)

Steps:

  • Melt butter in heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes. Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.
  • Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.
  • Puree chives, grapeseed oil, and pinch of salt in blender until smooth.
  • Preheat oven to 375°F. Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta. DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.
  • Rewarm soup over medium heat. Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil.

A HEALTHY APPLE AND CELERY SOUP



A Healthy Apple and Celery Soup image

No need for cream in this soup. Some fresh seasoning from sage, and the sweetness of the apples make this an amazing easy quick soup. One of the things I like best about this soup, is that it has a very clean fresh flavor. This to me, makes an amazing starter for a dinner party, soup for lunch or served with sandwiches or salad for a great light dinner. And the best part ... this is just as good served chilled, as it is hot. I love to serve this with my Sweet Savory Bread Sticks.

Provided by SarasotaCook

Categories     Stocks

Time 1h

Yield 4-6 Bowls of soup, 4-6 serving(s)

Number Of Ingredients 10

8 large apples, peeled and rough chopped (I used McIntosh, you can use whatever, you just don't want a tart apple)
2 cups celery, rough chopped
4 cups chicken broth
4 tablespoons butter
1 medium onion, rough chopped
1 tablespoon fresh sage, very fine chopped
1 pinch clove
ground black pepper
1 1/2 cups mascarpone
2 ounces brandy

Steps:

  • Base -- In a medium sauce pan, melt the butter over medium heat and add the celery, onion and cook 3-4 minutes. Add in the apples and broth and cook until tender. It will take about 20 minutes on a medium low simmer, uncovered.
  • Puree -- I used my immersion blender, but you can you can transfer it to a standard blender and puree until smooth.
  • Season -- Add in the the sage, and a very small pinch of cloves, go easy ad season with black pepper. Cook another 10 minutes.
  • Mascarpone -- Mix the mascarpone with the brandy, and return to the refrigerator. I mixed mine right in the container, save on those dirty dishes.
  • Serve -- I like to serve with a fresh small sprig of sage and a dollop of the Brandied Mascarpone cheese. You can serve this hot, which I prefer, or chilled is also very good. And don't forget my Sweet Savory Bread Sticks.

CELERIAC, POTATO, LEEK AND APPLE SOUP



Celeriac, Potato, Leek and Apple Soup image

A sweet and savory mixture that works well as a soup. I've always loved the combination of celeriac, potatoes and apples, which I first tasted in France as a celeriac, potato and apple purée. The sweet and savory mixture works very nicely as a soup. I like to strain this soup after I purée it to get a velvety texture.

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h30m

Yield 16 to 18 demitasse servings or 8 bowls

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 leeks, white and light green part only, halved lengthwise, cleaned and sliced or chopped
Salt to taste
2 pounds celeriac, peeled and diced (retain tops for bouquet garni and garnish)
1 large russet potato (about 3/4 pound), peeled and diced
2 granny smith or braeburn apples, cored, peeled and diced
2 quarts water, chicken stock, or vegetable stock
A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley, and a stem or two of the celery from the celery root, if still attached
Freshly ground pepper to taste
Slivered celery leaves for garnish

Steps:

  • Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the celeriac and a generous pinch of salt, cover partially and cook for another 5 minutes, stirring often, until the celeriac has begun to soften. Add the potatoes, apples, water or stock, salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 1 hour, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.
  • Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Strain if desired. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups, garnished with thin slivers of celery leaves.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 3 grams, Carbohydrate 34 grams, Fat 4 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1681 milligrams, Sugar 12 grams

CELERY, CARROT AND GREEN APPLE SOUP



Celery, Carrot and Green Apple Soup image

The apple and carrot flavors come through in this simple soup, made with easy to find ingredients. May be easily doubled or quadrupled.

Provided by Grannydragon

Categories     Low Protein

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

1 lb carrot, peeled and diced
1 stalk celery, diced
1 green apple, diced
1/2 medium onion, diced
1 tablespoon olive oil
2 tablespoons butter
2 cups chicken stock or 2 cups vegetable stock
1 tablespoon tomato paste
1 bay leaf
1 tablespoon brown sugar
salt and pepper, to taste

Steps:

  • Heat oil over medium heat in large sauce pan. Add carrot, celery, and onion, allowing to cook 2 minutes.
  • Add butter and stir to melt.
  • Add stock and cook for 10 minutes.
  • Add apple, tomato paste, bay leaf and brown sugar. Cook for 2 minutes longer. Remove bay leaf.
  • Transfer soup to blender or use an immersion blender, blend until smooth. Strain soup through fine sieve, keeping liquid and discarding any solids.
  • Season with salt and pepper and serve hot.

Nutrition Facts : Calories 424.1, Fat 21.9, SaturatedFat 9.1, Cholesterol 37.7, Sodium 665.7, Carbohydrate 51.4, Fiber 9.1, Sugar 30.5, Protein 9.2

Tips:

  • Choose the right apples: For a sweeter soup, use sweeter apples like Honeycrisp or Fuji. For a tarter soup, use Granny Smith or Braeburn apples.
  • Peel and core the apples: This will help to remove the skin and seeds, which can give the soup a bitter taste.
  • Use a sharp knife to cut the celery: This will help to prevent the celery from becoming stringy.
  • Cook the soup over low heat: This will help to prevent the flavors from becoming overwhelmed.
  • Season the soup to taste: Add salt, pepper, and other spices to taste.
  • Garnish the soup with fresh herbs: Chopped parsley, cilantro, or chives are all great options.

Conclusion:

This apple and celery soup is a delicious and healthy way to enjoy the flavors of fall. It's also a great way to use up leftover apples and celery. The soup is easy to make and can be tailored to your own taste preferences. Experiment with different types of apples and celery, and add your own favorite herbs and spices. You're sure to find a combination that you love.

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