Best Celery Vichyssoise Recipes

CELERIAC VICHYSSOISE (CHILLED CELERY SOUP)

Celeriac Vichyssoise (Chilled Celery Soup) image

Celery soup is uniquely delicious, and this celeriac-based version of classic vichyssoise is no exception. Time doesn't include cooling and chilling.

Provided by English_Rose

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
2 onions, diced
1 teaspoon soft thyme leaves
1 bay leaf
1 garlic clove, finely diced
1 lb floury potato, peeled and cut into 1/2in cubes
1 lb celeriac, peeled and cut into 1/2in cubes
1 tablespoon lemon juice
salt & freshly ground black pepper
1 3/4 pints chicken stock or 1 3/4 pints vegetable stock
1 1/4 cups heavy cream
snipped chives or celery leaves, to garnish

Steps:

Heat the oil in a saucepan over a low heat, add the onions, thyme, bay leaf and garlic and cook slowly for 2-3 minutes, until soft but not brown.
Add the potatoes, celeriac and lemon juice to the pan and stir to combine. Season with salt and pepper. Add the stock and bring to the boil, then reduce the heat and simmer for 30 minutes.
Fill a food processor half full with the soup ingredients and puree until smooth. Pass through a fine sieve into a saucepan. Repeat until all of the soup has been processed.
Pour the soup into a large serving bowl and season to taste. Leave to cool, then chill in the refrigerator for at least 1 hour.
Stir in the double cream just before serving, and garnish with chives or celery leaves.
For Vegetarian do not use the Chicken broth.

Nutrition Facts : Calories 363.2, Fat 24.9, SaturatedFat 12.6, Cholesterol 72.1, Sodium 300.5, Carbohydrate 29.3, Fiber 3.7, Sugar 6, Protein 7.3

CELERY VICHYSSOISE

Celery Vichyssoise image

Make and share this Celery Vichyssoise recipe from Food.com.

Provided by Chef lanmar

Categories Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 onion
1 tablespoon butter
1 tablespoon flour
3 cups chicken broth or 3 cups vegetable broth
2 potatoes
1 bunch celery
1 cup milk
fresh ground pepper

Steps:

Saute 1 chopped onion in 1 T butter until softened, about 5 minute.
Stir in 1 T flour.
Stir in chicken or Vegetable broth which ever you are using and fresh ground black pepper.
Add 2 cubed peeled potatoes and 1 bunch sliced celery, about 6 cups.
Bring to a boil. Cover and simmer, from 20 - 25 minutes.
Puree in a food processor or blender.
Reheat with 1 cup milk.
Serves 4 - 6.

Nutrition Facts : Calories 210.8, Fat 6.5, SaturatedFat 3.6, Cholesterol 16.2, Sodium 726, Carbohydrate 30, Fiber 4.7, Sugar 4.7, Protein 9.1

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