Best 4 Night Kitchens Cream Of Celery Soup Recipes
Indulge in the comforting warmth of a classic Cream of Celery Soup, a timeless recipe perfected by Night Kitchens. This delectable soup embodies the essence of simplicity, featuring a harmonious blend of fresh celery, aromatic onions, and a rich, creamy broth. Experience the subtle yet distinct flavor of celery, complemented by the savory notes of sautéed onions and a hint of black pepper. Served piping hot with a sprinkle of freshly chopped parsley, this soul-satisfying soup promises to transport you to a state of pure culinary bliss. Additionally, this article offers a tantalizing variation of the classic recipe featuring the addition of tender chicken for a hearty and protein-packed twist. For those seeking a vegan alternative, a creamy and flavorful recipe crafted with coconut milk awaits. Embark on this culinary journey and discover the timeless charm of Cream of Celery Soup in its various forms.
Let's cook with our recipes!
CREAM OF CELERY SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes. Drain on paper towels.
- Pour 1 tablespoon of the bacon drippings into a large pot over medium heat; add the butter. When the butter is melted, add the celery, celery root and shallot. Cook, stirring, until the shallot starts softening, about 5 minutes. Add the thyme, celery seeds, 1 teaspoon salt and a few grinds of pepper; stir to coat. Add 6 cups water and the half-and-half; bring to a simmer and cook until the vegetables are tender, about 20 minutes.
- Working in batches, transfer the soup to a blender and puree until smooth, adding some parsley and tarragon to each batch (or puree in the pot with an immersion blender). Return the soup to the pot and bring to a simmer; thin with water as needed. Season with the lemon juice, salt and pepper. Top each serving with the bacon.
CREAM OF CELERY SOUP
This rich celery soup whipped up by Janet James of Bluff City, Tennessee will warm up any family gathering or quiet evening at home. With just the right amount of onion flavor, it's creamy and crowd-pleasing.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine onions, water, celery, bouillon, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender., Combine the flour and milk until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted.
Nutrition Facts : Calories 144 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 1120mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 8g protein.
NIGHT KITCHEN'S CREAM OF CELERY SOUP
I hate raw celery! However, I realize that it's unique flavour is invaluable to recipes so when I use it, I chop it to the molecular level. A recent sale at my favourite market for "Buy One, Get One FREE!" of celery bunches had me buying them and then trying to figure out what in the world to do with the free bunch that I really didn't need. Enter this recipe. It is from a phenominal cookbook called "Recipes from the Night Kitchen" and is nothing but 143 pages of soups, stews and chowders. The wonder of this recipe is it's simplicity and healthiness without compromising deep, satisfying flavour. Almost every other celery soup I've read requires both flour for thickening and vast amounts of milk or other dairy products. This soup only requires 1/2 a cup of Half and Half and could be easily substituted with soy milk. When I made this soup the first time, I ate 3 bowls of it; it was THAT good! I've since made it each time that celery goes on sale and even toyed with the idea of buying it at full price just to enjoy it's rich but healthful flavour. Although it requires a shallot, I've never used one and it turns out perfect each time. Eventually, I may try it that way but as it stands, it's a 5 star cream of celery soup that fills me up on cold Winter nights.
Provided by The_Swedish_Chef
Categories Low Protein
Time 1h30m
Yield 8 cups
Number Of Ingredients 9
Steps:
- Melt butter over low heat in a heavy-bottomed stockpot. Add shallot, scallions, and celery and cook, uncovered, until vegetables begin to soften; around 10-15 minutes.
- Add broth, potato chunks and rosemary to vegetables and bring to a rolling boil. Reduce heat to low, cover, and simmer until celery and potato are very tender, about 25 minutes.
- Using an immersion stick blender, puree solids until completely smooth or until it reaches a thickness that you would enjoy. Add nutmeg and Half & Half, blend well. Return to heat for 10 minutes to just warm cream.
Nutrition Facts : Calories 111.5, Fat 4.4, SaturatedFat 2.4, Cholesterol 9.4, Sodium 631.7, Carbohydrate 12.5, Fiber 2.3, Sugar 2.3, Protein 5.7
CREAM OF CELERY SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 16
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.
Tips:
- Use fresh celery: Fresh celery has a more intense flavor and aroma than celery that has been stored for a long time. If you can, use celery that has been harvested within the last few days.
- Don't overcook the celery: Overcooked celery becomes mushy and loses its flavor. Cook it just until it is tender, about 5 minutes.
- Use a good quality chicken broth: The chicken broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is made with real chicken and has a rich flavor.
- Add some cream or milk: Cream or milk adds a richness and creaminess to the soup. If you're using heavy cream, you can add it directly to the soup. If you're using milk, you may want to temper it first by adding a little bit of the hot soup to it before adding it to the pot.
- Season to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a pinch of cayenne pepper for a little bit of heat.
- Serve with your favorite toppings: Some popular toppings for cream of celery soup include croutons, shredded cheddar cheese, and chopped parsley.
Conclusion:
Cream of celery soup is a classic comfort food that is easy to make and can be enjoyed by people of all ages. It's a great way to use up leftover celery, and it's also a good source of vitamins and minerals. So next time you're looking for a quick and easy meal, give cream of celery soup a try. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
