Time 40m Yield 32 Number Of Ingredients 9 Steps:
Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot. Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine. Boil for 10 minutes, then strain out the vegetables by pouring through a sieve, or if the vegetables are large enough, a colander may be used.
Time 30m Yield 6 serving(s) Number Of Ingredients 11 Steps:
In a medium non-stick saucepan, combine celery, onions, garlic and vegetable broth. Bring to a near boil over medium-high heat; reduce to medium-low, cover and cook 12 to 15 minutes, or until celery becomes tender. Meanwhile, place the cornstarch in a small bowl and gradually whisk in the milk until well blended. Whisk milk mixture into the saucepan. Whisk in the fat-free liquid creamer. Pour the soup into a blender or food processor and process for several minutes until pureed or to your desired consistency. Return the soup to saucepan and add bay leaf, thyme and curry; cook over medium heat, stirring constantly 4 to 5 minutes, or until soup thickens. Season to taste with salt and freshly ground black pepper.
Time 20m Yield 4 serving(s) Number Of Ingredients 7 Steps:
In a large saucepan,heat butter til bubbly,add celery,onion and stock cubes and stir til well combined. Reduce heat and cover,and let simmer for 10 minutes til veggies are tender. Sprinkle flour over veggie mixture stirring constantly,until mixture thickens. Remove from heat and let cool slightly. Puree 1/2 the mixture then return to pan,rewarm stirring til well combined.
Yield 6 cups Number Of Ingredients 9 Steps:
Wash each rib of celery to ensure that no dirt sticks to the inside. Dice the celery, including leaves, and the onion. Add celery, onion, garlic, and olive oil to a medium-sized heavy pot over medium heat and simmer until the celery is just tender. If it begins to stick, add a bit of the allotted water. Add water and bouillon and bring to a boil. Meanwhile, in a measuring cup, mix 4 tablespoons of flour with 2 cups skim milk until flour is completely dissolved. Once the celery and broth have come to a boil, reduce the heat to medium low and add the milk-flour mixture, stirring until blended. Increase heat to medium again and bring to a boil. The soup should thicken over the next few minutes. Add four dashes of black pepper and remove from heat. Serve immediately.
Yield Serves 6 Number Of Ingredients 9 Steps:
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 and pepper. Ladle into bowls.
Time 30m Yield 6 Number Of Ingredients 11 Steps:
Heat olive oil in a saucepan over medium heat. Cook and stir celery and onion in hot oil until celery is almost completely tender, about 5 minutes. Add chicken broth, garlic salt, butter flavoring, parsley, celery seed, and black pepper. Bring to a boil, reduce heat to low, cover the saucepan with a lid, and simmer until celery is completely soft, 5 to 10 minutes more. Remove from heat. Pour milk and potato flakes into a jar, cover the jar with a lid, and shake until flakes and milk are completely combined. Pour celery mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed celery soup to saucepan. Heat soup in the saucepan over low heat; stir milk-potato flake mixture into soup until completely incorporated and hot, 3 to 5 minutes.
