Best Celery Leek Soup With Potato And Parsley Recipes

CELERY POTATO SOUP

Steps:

• Heat oil in a stockpot over medium-high heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add potatoes and celery and saute until celery is tender and slightly browned, 3 to 5 minutes. Add water, bouillon cube, garlic salt, and pepper. Bring to a boil and cook until potatoes are tender, 20 to 25 minutes.
• Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Serve hot.

CREAMY DAIRY-FREE POTATO, LEEK, AND CELERY ROOT SOUP

Steps:

• In large 4- or 5-quart pot, heat the olive oil over medium heat.
• Add onion, leek, and garlic, and sauté until the onion is translucent, about 5 minutes.
• Add the chopped potatoes, celery root, and bay leaf.
• Stir the vegetables and then add the stock.
• Bring the soup to a boil, cover the pan, reduce heat to low, and simmer 20 minutes or until vegetables are fork tender.
• Add the thyme, sea salt, and pepper to taste.
• Cook an additional 5 minutes.
• Remove bay leaf, and puree soup with a vertical blender.
• Ladle the soup into bowls and garnish with fresh herbs.

CELERY AND POTATO SOUP

Steps:

• Heat the olive oil over medium-low heat, add the onion, leek, and celery, and cook gently, stirring often, for about 10 minutes, until very tender. Add 1/2 teaspoon kosher salt after the first 5 minutes. Make sure that the vegetables do not color.
• Add the potatoes, garlic, and bouquet garni. Stir together and add the water or stock. Bring to a simmer, add salt to taste, cover and simmer 30 to 40 minutes, until the vegetables are very tender and the broth fragrant. Remove from the heat.
• Remove the bouquet garni from the soup. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Then strain through a medium strainer (this step is important; otherwise the soup will be stringy), using a pestle or the bottom of a ladle to push the soup through. Make sure to scrape the outside of the strainer so that all of the puree goes back into the soup. Return to the pot, stir with a whisk to even out the texture, heat through and season well with salt and pepper.
• Ladle the soup into bowls and garnish each bowl with a few thin slices of celery and about 1/4 teaspoon walnut oil. Sprinkle with minced chives or chervil if you wish, and serve.