I need a good recipe for cream of celery soup ?

Question

A long time ago, there was a chinese resturant that served cream of celery soup, and it was so so good. I moved out of that town and have not seen it sense and now want to make some, thanks for your time.

Answer 1

CREAM OF CELERY SOUP

3 hearts celery, finely diced

1 med. onion, sliced

1/4 tsp. pepper

1 tsp. sugar

13 3/4 oz. can chicken broth (1 can cream of mushroom soup)

1 tbsp. flour

1 tbsp. butter

1 c. milk

Parsley

Place celery and onion in a saucepan, add pepper and sugar. Cover with broth. Cook until celery is tender. Puree in blender a few seconds. In saucepan melt butter, then stir in flour. When mixed pour in milk, stirring. Continue stirring until thickens. Add pureed vegetables; mix well. Garnish with parsley. Serve hot. Serves 6.

Answer 2

Try this one out:

http://southernfood.about.com/od/soupand...

Answer 3

Well, you could always try Campbell's or Progreso......

(I'm kidding...just wanted to say somethin' silly first)

try one of theese websites....they both have great recipes for things on them. I'm sure Cream of Celery Soup is on both sites.

www.allrecipes.com

www.foodnetwork.com

I hope this helps you out.

Answer 4

CREAM OF CELERY SOUP

Servings: Serves 6.

Ingredients:

2 tablespoons (1/4 stick) butter

5 cups chopped celery

2 medium onions, chopped

1 1-pound celery root, peeled, cut into 1-inch pieces

1 10-ounce russet potato, peeled, cut into 1 1/2-inch pieces

2 garlic cloves, peeled

1 teaspoon celery salted

2 14 1/2-ounce cans (or more) low-salt chicken broth

1 cup whipping cream

Preparation:

Melt butter in heavy large saucepan over medium heat. Add celery and onions. Cover and cook until very tender, stirring occasionally, about 20 minutes. Stir in celery root, potato, garlic and celery salt. Add 2 cans broth; cover and simmer until all vegetables are very tender, about 30 minutes. Puree in blender in batches. (Can be made 1 day ahead. Cover and chill.)

Pour soup into large saucepan. Add cream; bring to simmer, stirring often. Thin with more broth if necessary. Season with salt.

CREAMY CHINESE CELERY SOUP

Servings: Makes 6 servings.



Ingredients:

For soup

1 medium leek (white and pale green parts only), chopped

1 medium russet (baking) potato

1/2 cup chopped shallot

2 tablespoons unsalted butter

1 tablespoon olive oil

2 bunches Chinese celery (1 1/2 lb total), top leaves discarded and stalks cut into 2-inch pieces

1/2 cup dry white wine

4 cups chicken stock or low-sodium chicken broth (32 fl oz)

1/2 cup heavy cream

1/2 teaspoon salt

1/4 teaspoon black pepper

For croutons

6 (1/4-inch-thick) diagonal baguette slices

1/4 cup extra-virgin olive oil

Kosher salt to taste

Garnish: fresh Chinese parsley leaves or flat-leaf parsley leaves

Preparation

Make soup:

Wash leek well in a bowl of cold water, then lift out and drain well. Peel and chop potato. Cook shallot in butter and oil in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 2 minutes. Add leek and cook, stirring, until softened, about 5 minutes. Add celery and potato and cook, stirring, 2 minutes. Add wine and boil 1 minute. Add broth and simmer, covered, until celery is very tender, about 1 hour.

Purée soup in batches in a blender until very smooth (use caution when blending hot liquids), then pour through a large medium-mesh sieve into a bowl, pressing hard on solids. Discard solids. Transfer soup to cleaned saucepan, then stir in cream, salt, and pepper and heat over low heat until hot. Thin with water if desired.

Make croutons while soup simmers:

Preheat oven to 350°F.

Brush baguette slices with oil and season generously with kosher salt and pepper. Arrange in 1 layer on a baking sheet, then bake in middle of oven until golden brown and crisp, 12 to 15 minutes.

Serve soup topped with croutons.

Notes:

• Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered.

• Croutons keep in an airtight container at room temperature 2 days.

hope these help.             good luck and enjoy.

Answer 5

CREAM OF ANYTHING SOUP  

1 sm. red onion, thinly sliced

1 tbsp. butter

1 tbsp. canola or safflower oil

2 tbsp. flour

3 tbsp. non fat dry milk

1 can (13 oz.) evaporated skim milk

1 1/2 c. skim milk

1 lb. of vegetables of you choice (broccoli, cauliflower, carrots, watercress, sorrel, spinach, mushrooms or asparagus, cleaned and chopped

This creamless cream of anything soup is low in calories, cholesterol and cost. So many substitutions are possible to this mixture, it's really up to your own imagination! For a finishing touch, stir in one tablespoon of sherry or champagne before serving.

Saute onion in butter over medium heat until soft. Stir in flour and dry milk and cook until bubbly. Gradually add remaining milks, stirring well to combine.

Add vegetables and bring to boiling point. Reduce heat and simmer until vegetables are tender, about 10 minutes. Season to taste with fresh herbs. Place soup in blender and puree until smooth. Serve hot or chilled with garnish of your imagination.

Answer 6

Cream of Celery Soup Recipe  





2 cups chopped celery, divided

2 cups chopped carrots, divided

4 tablespoons butter

2 cups onions, diced

3 tablespoons flour

6 cups hot vegetable broth, divided

Salt and pepper to taste

1 cup heavy cream

In a small saucepan add 1 cup celery, 1 cup carrots, 1 cup vegetable broth. Bring to a boil and cook until tender, about 4 minutes. Drain and reserve cooked vegetables. In a large saucepan, over medium high heat, melt butter. Add onions and saute until clear. Whisking, add flour, cook 2 minutes making sure flour does not brown. Add 5 cups vegetable broth and continue to whisk until mixture boils, making sure to reach the bottom of the pan. Add uncooked 1 cup celery and 1 cup carrots. Bring mixture to a boil, reduce heat, and simmer about 30 minutes. When cooked strain soup through a fine sieve into a clean pot reserving vegetables. In a blender puree vegetables with 1 1/2 cups of liquid. Stir puree into pot with liquid. Stir in cream, reserved vegetables. Heat and serve.