Does anyone have a good recipe for celery soup please?

Answer 1

Fry finely chopped celery gently in butter (a whole head and the leaves), add an onion, don't let it colour, until soft. Add 2 pints of chicken or vegetable stock and two finely chopped medium potatoes (peeled). Boil until potatoes are cooked. Whizz up and there you go, add a bit of milk or cream if you like. Season hugely with salt and pepper! xxx

Answer 2

Celery Soup

Makes 4 servings

Ingredients:

1 medium onion, cubed
2 whole potatoes, cubed
2 tablespoons butter
1 tablespoon curry powder
1 tablespoon ginger, cubed
1 teaspoon cayenne pepper
1 each chile pepper
15 ounces celery, cubed
1 1/2 quarts vegetable broth
salt and pepper, to taste
lemon juice, to taste
2 ounces butter

Preparation:

Melt the butter in a medium sized sauce pan over medium high heat. Sauté the onion and potatoes in the butter and add the seasonings. Stir well and add the celery and the broth. Add in the salt and pepper, checking for seasoning and simmer for 30 minutes.

In a blender purée the soup and recheck for seasoning. At the same time add your lemon juice and butter. Serve with toasted croutons and finely chopped green onion or parsley.

Answer 3

Try this lovely Celery and Hazelnut soup.
1 med onion thinly sliced,30ml olive oil,6-8 stems of celery-finely chopped,1 bayleaf,salt and black pepper,30ml ground hazelnuts,half-pint of skimmed milk,450ml chicken stock.
Fry onions in olive oil for 3 mins,add celery and fry a further 3 minsAdd all other ingredients to taste. Bring to boil,simmer gently for 20 mins.mix the soup in mixer until creamy-serve with a sprinkling of ground or flaky hazelnuts. Mmmmm !!

Answer 4

chop a head of celery, and i green pepper. fry in some olive oil, for about 5 mins. add 2 tablespoons of flour, and fry gently for a minuite. top up with some veggy stock. cubes will do. add water and simmer gently for 10 mins, you can blend or leave chunky.

Answer 5

1 head celery
1 knob celeriac
2 small spuds
3 med. onions
1 qt. chicken stock
3/4 tsp. celery salt
1/2 tsp. celery seed
Freshly ground pepper
Fresh parsley
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Simmer the vegetables, covered in the chicken stock in a large saucepan until tender, about 15 minutes. Drain the vegetables, reserving the cooking liquid. Puree the vegetables, adding a little liquid as needed. Stir the puree into the reserved cooking liquid and add the seasonings. Serve hot or cold. (Also freezes well).