10 delicious celery soups

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Boil vegetable soups, or choose options with chicken, beef, and lamb.

1. Celery root soup with potatoes and herbs

Ingredients

• 1 onion;
• 2-3 potatoes;
• 1 large celery root;
• 4 cloves of garlic;
• 100 g spinach or parsley;
• 2-3 sprigs of green celery;
• 2 tablespoons of vegetable or butter;
• 700 ml chicken or vegetable stock from a cube;
• salt and pepper to taste;
• 200 ml of cream;
• sesame or other seeds for serving - optional.

Preparation

Cut onions, potatoes and celery into medium cubes. Chop the garlic on a grater or pass through a press. Chop the parsley or spinach.

Fry the celery sprigs in a teaspoon of oil for 15–20 seconds. Set aside to cool.

Heat the remaining oil in a saucepan. Brown the onions in it until golden brown, about 5 minutes. Add garlic and let sit for a minute or two.

Fill in celery and potatoes, cover with broth, salt and pepper. After boiling, cook for 10-15 minutes, until the potatoes are tender.

Add spinach or parsley to brighten the color of the soup.

Whisk everything with a blender until smooth. Add the cream, stir and bring to a boil.

Pour the soup into bowls. Decorate with celery leaves. Sprinkle with seeds.

2. Celery soup with fried vegetables

Ingredients

• 8 stalks of celery;
• ½ fennel onion;
• 3 potatoes;
• 700 ml of meat or vegetable broth;
• 2 cloves of garlic;
• salt and pepper to taste;
• 3 tablespoons olive oil
• 120 ml cream;
• 2 teaspoons lemon juice
• 1 pinch of celery, cumin, or dill seeds
• greens for decoration.

Preparation

Cut the celery and fennel stalks into 2-3 cm pieces, the potatoes 3-4 cm each. Chop the greens.

Boil the potatoes in the broth until tender, about 10-12 minutes. Cool it down.

Place celery, fennel and whole garlic cloves in a baking dish. Season with salt, pepper and mix with butter. Bake in the oven for 40–45 minutes at 175–180 ° C. Stir occasionally.

When the vegetables are done, add them to the potato broth. Stir and cool slightly, 7-10 minutes is enough.

Whisk in a blender. Then bring to a boil again. Add cream and lemon juice, stir.

Sprinkle with celery seeds for an even more flavorful soup. Serve with herbs.

3. Celery soup with broccoli and croutons

Ingredients

• 500 g broccoli;
• 4 stalks of celery;
• 1 onion;
• 30 g butter;
• 1 liter of water or vegetable stock from a cube;
• 2 teaspoons of salt
• 1 pinch of ground black pepper;
• croutons and broccoli for serving - optional.

Preparation

Cut broccoli with green stalks, celery and onion into large pieces.

Melt the butter in a saucepan. Fry the onion in it for 3-4 minutes. Add celery and broccoli stalks. Cover with water or broth. Season with salt and pepper.

Bring to a boil and simmer over medium heat for 10 minutes. Then add broccoli inflorescences and continue to cook for another 7-10 minutes.

Turn off heat and whisk the soup with a blender. Serve with croutons and a slice of broccoli.

4. Celery soup with apple

Ingredients

• 1 onion;
• 2 potatoes;
• 1 celery root;
• 1 apple;
• 2-3 sprigs of greenery;
• 25 g butter;
• 500 ml of vegetable or meat broth;
• salt and pepper to taste;
• 200 ml of cream.

Preparation

Cut the onion, potatoes, celery and apple into medium cubes. Finely chop the greens.

Heat oil in a saucepan. Fry vegetables in it for 5-7 minutes, add apples and broth. Season with salt and pepper.

After boiling, cook over medium heat for 15 minutes. Then whisk with a blender. Add cream, stir and bring to a boil again.

Serve with herbs.

5. Celery soup with chicken

Ingredients

• 1 large onion
• 1 leek (white part of the stem);
• 2 stalks of celery;
• a few sprigs of parsley;
• 1 kg of chicken legs;
• 1 100 ml of water;
• 50 g butter;
• 40 g flour;
• 120 ml cream;
• salt, pepper - to taste.

Preparation

Cut the onion and celery into large pieces. Chop the parsley finely.

Place vegetables and chicken in a saucepan. Fill with water. Bring to a boil and simmer over medium heat for 40-50 minutes.

Place the chicken on a plate. Cool, remove skin and bones. Cut the meat into thin, long pieces. Strain the broth.

In a saucepan, melt the butter over medium heat. Add flour and cook for 1-2 minutes. Then gradually pour in the broth and cream.

Boil. Stir constantly, simmer over medium heat for 10-15 minutes, until the soup thickens. Season with salt and pepper.

Sprinkle with parsley before serving.

6. Celery soup with rice

Ingredients

• 150-200 g of wild or ordinary rice;
• 1 large onion;
• 1 large potato;
• 2 carrots;
• 7-10 celery stalks;
• 2 cloves of garlic;
• 3 tablespoons olive oil
• salt to taste;
• 1 200 ml water or vegetable stock from a cube;
• 2 tablespoons pesto sauce - optional.

Preparation

Boil the rice until tender, about 20 minutes.

Cut onions, potatoes, carrots and celery into pieces of approximately the same size - one and a half centimeters. Chop the garlic on a grater or pass through a press.

Place vegetables in a saucepan. Pour in oil and salt. Saute over medium heat for 10 minutes, until the onions and celery are slightly softer.

Add garlic and broth. Bring to a boil and cook for another 10-15 minutes, until vegetables are tender.

Fill in the rice a couple of minutes before the carrots and potatoes are ready. When the soup is done, add the pesto sauce.

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7. Celery soup with carrots and white wine

Ingredients

• 1 carrot;
• 1 stalk of celery
• 1 onion;
• 3 tablespoons olive oil
• ½ teaspoon dry tarragon;
• 2 cups cube vegetable broth;
• 120 ml dry white wine;
• salt and pepper to taste.

Preparation

Cut the carrots and celery into small cubes, the onion into small cubes.

Pour oil into a saucepan and heat over medium heat. Brown the onions for 5 minutes. Then add carrots, celery and tarragon. Saute for 5 minutes or more, until the carrots are tender.

Pour in broth and wine, salt and pepper. Boil and cook for another 15 minutes.

Serve the soup hot.

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8. Celery soup with chicken and egg noodles

Ingredients

• 300 g chicken fillet;
• 1 onion;
• 2 stalks of celery;
• 2 carrots;
• 3 cloves of garlic;
• 1-2 sprigs of greenery;
• 1 tablespoon olive oil
• 2 liters of chicken broth (you can from cubes);
• 3-4 sprigs of thyme;
• 1 bay leaf;
• 200 g egg noodles;
• salt, pepper - to taste;
• a few sprigs of parsley.

Preparation

Boil the chicken fillet until tender, about 20-25 minutes. Cool it down.

Cut the onion into medium cubes, the celery into 1-inch pieces, the carrots a little finer, the meat into long sticks along the grain. Pass the garlic through a press. Finely chop the greens.

Heat the oil in a saucepan over medium heat. Brown the onions and garlic for 2 minutes.

Add celery and carrots. Cook for another 5-6 minutes. Stir constantly to prevent the vegetables from burning.

Pour in broth. Add thyme and bay leaf.

When the soup boils, toss the noodles into it. When a couple of minutes are left until cooked, add the chicken. Season with salt and pepper and remove from heat after 1-2 minutes.

Add chopped parsley when serving.

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9. Celery soup with barley

Ingredients

• 450 g of beef pulp;
• 1 onion;
• 1 carrot;
• 2 stalks of celery;
• 3 cloves of garlic;
• 2-3 sprigs of oregano or other greens;
• 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 glasses of water;
• 2-3 sprigs of herbs to serve.

Preparation

Cut the beef, onions, carrots and celery into medium cubes. Pass the garlic through a press. Chop the oregano finely.

Season the meat with salt and pepper. Put in a bag, cover with flour, tie and shake well.

Heat oil in a skillet over medium heat. Fry the beef in small portions until crisp. Cool it down.

Brown the onions, carrots and celery in the same oil for about 5-6 minutes.

Place oregano, tomato paste and garlic in a saucepan. Add meat. Stir and cover with beef broth. Season with salt and pepper. Bring to a boil and simmer over medium heat for 40–45 minutes.

Toss in the barley and, stirring occasionally, cook for another 30 minutes. Add water if the soup boils over.

Garnish with chopped parsley before serving.

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10. Soup with celery, lamb and lentils

Ingredients

• 1 onion;
• 2 carrots;
• 400 g of tomatoes;
• 2 stalks of celery;
• 2 cloves of garlic;
• 3-4 sprigs of parsley;
• 1 tablespoon olive oil
• 900 g of lamb on the bone;
• 2 teaspoons of ground cumin;
• 2 teaspoons ground coriander
• ½ teaspoon ground ginger;
• ½ teaspoon ground cinnamon;
• 1 200 ml cold water;
• 70 g lentils.

Preparation

Cut onions, carrots, tomatoes and celery into medium cubes. Pass the garlic through a press. Chop the parsley finely.

Heat oil in a saucepan over medium heat. Fry the meat for 6-8 minutes and place on a plate.

Add onions, garlic, carrots and celery to the same container. Leave on fire for another 5 minutes. Sprinkle with cumin, coriander, ginger and cinnamon.

After a minute or two, add the tomatoes, water and meat. Bring to a boil and reduce heat to low. Cover and simmer for an hour.

Add lentils and cook for another 30-40 minutes.

Remove the meat and cool. Separate from the bone and chop finely. Return to the saucepan and boil for another 5-6 minutes.

Serve with chopped parsley.

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