CREAM OF CELERY BISQUE
This is such a delicous soup, and another recipe that is so easy to make - This recipe can be made 24 hours ahead and refrigerated. When ready to serve, heat in medum saucepan over medium heat 5 minutes.
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in medium saucepan over medium high heat. Add onion, celery, and carrot; cook without browning, stirring constantly, 4 minutes or unitl vegetables are tender. Add thyme and rice; cook 1 minute more.
- Add broth to saucepan; reduce to medium. Cook 15 minutes or until rice is very tender. Season with salt and pepper.
- Purée mixture in blender with cream; serve immediately.
- SERVING TIPS: Serve with a garnish of croutons, additional diced celery or a sprinkling of minced herbs. Makes an excellent accompaniment to any entrée featuring chicken breast.
CELERY SHRIMP BISQUE
OOOHH This is good soup. If you want, you can puree a cup of soup and put it back in the pot for a thicker smoother texture.
Provided by MizzNezz
Categories < 30 Mins
Time 30m
Yield 10 cups
Number Of Ingredients 12
Steps:
- Combine first 6 ingredients in a large dutch oven.
- Bring to a boil, cover and simmer 10 minutes.
- Mix flour and half-and-half in small bowl.
- Add to potatoes, stirring well.
- Add shrimp.
- Add butter and celery salt.
- Cook on medium until thick and bubbly.
- Stir in sherry.
CELERY AND STILTON SOUP
This will seem like a fancy soup without a lot of effort. Stilton cheese is really rich and creamy, and gives the soup a wonderful flavor.
Provided by Sarah Lai
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter in a large pot over medium low heat. Add the onions and saute for 10 minutes, or until onion is translucent.
- Add the celery and the water. Cover and bring to a boil, then reduce heat to low and simmer for 30 minutes, or until celery is soft.
- Add 2 1/2 ounces of the Stilton cheese to the soup and mix well. Puree the soup in small batches in a blender or food processor and transfer it to a clean pot. Season with freshly ground pepper and salt to taste. Stilton can be very salty, so beware!
- Pour into individual bowls, sprinkle with the remaining cheese and garnish with the watercress.
Nutrition Facts : Calories 518.4 calories, Carbohydrate 4.7 g, Cholesterol 141.7 mg, Fat 53.7 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 34.1 g, Sodium 777.6 mg, Sugar 2.1 g
CELERY, STILTON & WALNUT SOUP
This soup sounds so quintessentially English to me with its classic combo of ingredients. Recipe source: Creative Cooking Vegetarian.
Provided by Dreamer in Ontario
Categories Cheese
Time 27m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a large saucepan and saute the shallots, celery and garlic for 2 to 3 minutes, stirring constantly, until softened.
- Add the flour and cook, stirring constantly, for 30 seconds.
- Gradually stir in the stock and milk, and bring to a boil.
- Reduce heat to a gentle simmer and add the crumbled blue Stilton cheese and walnut halves.
- Cover and simmer for 20 minutes.
- Stir in the yogurt and heat for 2 minutes without boiling.
- Season the soup to taste with salt and pepper.
- Transfer to a warm soup tureen or individual serving bowls, garnish with chopped celery leaves and extra crumbled blue Stilton cheese, and serve immediately.
CELERY APPLE BISQUE
A delicious recipe from "The Brimming Basket," the newsletter of the Pike Place Market Basket CSA. The recipe is an adaptation of a bisque served at Cascadia Restaurant in Seattle.
Provided by Julesong
Categories Apple
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large heavy pot over low heat, sauté the celery, shallots, and apples in oil and butter until beginning to brown, about 10 minutes.
- Add the celery seed and apple brandy, deglazing the bottom of the pot with the liquid.
- Add the apple cider, potato, and vegetable stock and simmer until potato is cooked, about 15 to 20 minutes.
- With a blender or food processor, puree the soup.
- Using a sieve, pressing through with a spatula if necessary, strain the soup to remove the solids; discard solids.
- Season soup to taste with salt and pepper, and garnish each serving with a dollop of crème fraiche or sour cream.
Nutrition Facts : Calories 181.7, Fat 8.8, SaturatedFat 4.9, Cholesterol 27.6, Sodium 89, Carbohydrate 24.8, Fiber 4.1, Sugar 8.3, Protein 2.8
STILTON TOASTS
Steps:
- Using back of fork, mash cheese and crème fraîche in small bowl to blend.
- Preheat oven to 350°F. Arrange baguette slices on rimmed baking sheet. Brush both sides with oil. Bake until just crisp, turning once, about 10 minutes. Spread cheese mixture on toasts. Bake until cheese mixture melts, about 3 minutes. Sprinkle toasts with parsley.
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