Time 55m Number Of Ingredients 6 Steps:
Heat butter in a large (4-quart) saucepan over medium heat. Add celery, onion, and potato; season with salt. Cook, stirring occasionally, until vegetables begin to soften, 8 to 10 minutes. Add 6 cups water to saucepan; bring to a boil. Reduce heat to medium, and simmer until vegetables are very tender, about 20 minutes. Working in batches, puree soup until smooth. (To prevent splattering, fill blender only halfway, and allow the heat to escape: Remove cap from hole in lid; cover lid with a dish towel, holding down firmly while blending.) Return soup to pan; stir in lemon juice, and season with salt. Serve, garnished with celery leaves.
Time 40m Yield 32 Number Of Ingredients 9 Steps:
Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot. Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine. Boil for 10 minutes, then strain out the vegetables by pouring through a sieve, or if the vegetables are large enough, a colander may be used.
Time 55m Number Of Ingredients 7 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.
Time 40m Yield 2-4 serving(s) Number Of Ingredients 5 Steps:
In a medium saucepan simmer water, celery, onion, and caraway seeds until celery is very tender, about 30 minutes. Cool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl. Stir in buttermilk and salt and pepper to taste. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste). Before serving, season with salt and pepper, if necessary.
Yield Makes 4 servings Number Of Ingredients 8 Steps:
Wash leek well in a bowl of cold water, then lift out and drain. Cook celery, onion, and leek in oil in a 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes. Add remaining ingredients (vegetables may not be fully submerged) and simmer, covered, until celery and potatoes are tender, about 10 minutes. Purée in batches in a blender until smooth (use caution when blending hot liquids), then force through a fine-mesh sieve into a bowl, pressing hard on solids, then discarding them. Set bowl in a larger bowl of ice and cold water. Let stand, stirring occasionally, until cold. Season with salt. Serve chilled or at room temperature.
Time 30m Yield Four servings Number Of Ingredients 11 Steps:
Warm the olive oil in a stockpot over medium-low heat. Add the leeks, celery and curry, and saute for 4 minutes. Add the chicken broth and potatoes, bring to a boil, lower the heat and simmer for 17 minutes. Meanwhile, finely chop all but 2 of the radishes. Discard any bruised radish greens and finely chop the rest. When the soup has simmered for 17 minutes, add the chopped radishes and greens and simmer for an additional 3 minutes. Puree the soup in a blender until smooth and strain through a sieve. Refrigerate until cold. When the soup is thoroughly chilled, stir in the yogurt and Tabasco. Season to taste with salt and pepper. Thinly slice the two remaining radishes, float a few slices in the center of each serving bowl and arrange six of the shrimp halves around the radishes like the petals of a flower.
Time 1h Yield 6 serving(s) Number Of Ingredients 12 Steps:
Heat the oil in a saucepan over a low heat, add the onions, thyme, bay leaf and garlic and cook slowly for 2-3 minutes, until soft but not brown. Add the potatoes, celeriac and lemon juice to the pan and stir to combine. Season with salt and pepper. Add the stock and bring to the boil, then reduce the heat and simmer for 30 minutes. Fill a food processor half full with the soup ingredients and puree until smooth. Pass through a fine sieve into a saucepan. Repeat until all of the soup has been processed. Pour the soup into a large serving bowl and season to taste. Leave to cool, then chill in the refrigerator for at least 1 hour. Stir in the double cream just before serving, and garnish with chives or celery leaves. For Vegetarian do not use the Chicken broth.
Time 1h50m Yield 6 Number Of Ingredients 12 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.
