Best Celery And Ginger Soup Recipes

Celery Root and Ginger Gold Apple Soup image

Provided by Martha Stewart

Number Of Ingredients 8

2 tablespoons olive oil
1 medium onion, chopped
Coarse salt and freshly ground pepper
6 cups peeled, chopped celery root (from about 2 large celery roots)
1 cup peeled and chopped Yukon gold potatoes (from about 1 potato)
10 cups homemade or low-sodium store-bought vegetable stock
2 cups peeled, cored, and quartered ginger gold apples (from about 2 apples), plus 1 apple, cored and sliced into thin wedges, for garnish
1/4 cup celery leaves or leaves from celery root stem, for garnish

Steps:

In a large heavy-bottomed saucepan, heat olive oil over medium heat. Add onion and season with salt; cook, stirring until onions are soft and translucent, 5 to 7 minutes. Add celery root, potato, and vegetable stock; reduce heat to medium-low and simmer until potatoes are soft, 15 to 20 minutes.
Add apples and continue simmering for 5 minutes. Remove saucepan from heat and puree using an immersion blender or, working in batches, using a conventional blender; season with salt and pepper. Serve immediately garnished with apple slices and celery leaves.

Celery and Ginger Soup image

Provided by pubngrub

Time 20m

Yield Serves 4

Number Of Ingredients 0

Steps:

Heat the oil in a pan and add the shallots and stir for a couple of minutes.
Add the garlic, ginger, thyme, star anise, celery and carrot and sweat down for a few minutes with lid on.
Pour in the stock, bring to the boil then simmer for 10 minutes to let flavours infuse and vegetables to soften.
Season with salt and pepper. Remove star anise and thyme and blitz with a blender to a smooth soup.
Add cream if using and bring everything back to a simmer to warm through.
Finely chop the celery leaves and sprinkle on top when serving.