Recipe for creamy celery root soup with blue cheese. Calorie, chemical composition and nutritional value.

Celery puree soup - detailed photo recipe

Products:

root celery – 700 grams, peeled;
onions – 2 pcs;
carrots – 1 piece;
cream (10%) – 150 ml;
water or vegetable broth - 1 l;
salt, dried spices, black pepper, fresh herbs - to taste.

Cooking steps:

1. Chop the onion. Add a tablespoon of vegetable oil to a thick-bottomed pan, add the onion and fry it until soft over low heat. There is no need to fry it, this will ruin the color of the finished puree soup.

2. Peel the carrots and celery and cut into small pieces. When choosing root celery, do not buy very large ones: it may be overripe and tasteless. It is best to choose a root vegetable weighing up to 1.5 kilograms.

3.Add carrots and celery, spices and pepper to the pan with the fried onions. Top up with water or vegetable broth. Bring to a boil, reduce heat and simmer for about 30 minutes until the vegetables are soft.

What else can you make from celery?

As you can see, celery soup, the recipes for which were indicated above, is a dish that can be prepared in various variations. Each family member can choose a version to suit their taste.

And if you don’t really like soups, but want to try celery, there are many other recipes. Decoctions are prepared from it and juice is squeezed out; celery is an ingredient for salads and side dishes for meat dishes. Add to this its benefits, low calorie content and affordable price, and it becomes clear why celery has taken root so successfully in the cuisines of different peoples of the world.

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Today we will talk about celery and a wonderful puree soup based on it.

You've most likely heard that celery can be used for weight loss. Most often, celery soup is recommended for this, which supposedly actively burns fat.

I have to disappoint you, celery does not have “magical” fat-burning properties. Well, the whole secret of the “fat-burning” soup is that it is prepared in water with the addition of a small amount of vegetables, including celery, without a drop of oil or animal fat. It is recommended to eat only it and in unlimited quantities. It is clear that the calorie content of such a stew is very low; you can’t eat a lot of it, because, to put it mildly, it doesn’t taste very good. So it turns out that with celery soup, weight is reduced not at all due to the celery itself, but due to a sharp decrease in caloric intake, in fact, hunger due to the lack of sufficient amounts of protein, complex carbohydrates and fats in the diet.

It’s difficult to last this long, and after a couple of days, few people can look at celery soup without shuddering. How events develop further is well known: having become hungry and having lost at best a couple of kilograms (due to the removal of excess liquid), the soup is pushed aside, and “favorite” foods are used, and in large quantities. The result is overeating and weight gain.

! There are no foods or dishes that can help you lose fat overnight. Weight loss is possible only through a balanced diet and a reasonable reduction in caloric intake. These two conditions trigger the fat burning process, and it is supported and accelerated by tonic physical activity. You can read more about this here and here.

But let’s get back to our celery root puree soup, the recipe for which I will share with you.

It is not at all like the terrible stew that I described above. It is very tasty, low-calorie, aromatic and also healthy.

The beneficial properties of celery are due to its composition: it is very rich in vitamins B, A, E. It also contains important microelements: iron, calcium, magnesium, potassium, as well as essential oils that have a beneficial effect on the condition of the body and give celery root a strong, sweet-spicy taste and aroma.

For anyone who is losing weight, celery root is an excellent product not only due to the fact that it has a very low calorie content - 32 kcal per 100 grams, but also due to its ability to fight swelling and remove excess fluid.

All that remains is to decide how to cook celery in order to make the most of its natural strength and benefits. One option is puree soup. So let's get started.

Celery soup

Ingredients:

Onion - 1 piece;
Celery root - 0.5 pieces;
Celery stalk - 2-3 pieces;
Leeks - 2 pieces;
Garlic - 3 cloves;
Potatoes - 3 pieces;
Broth or water - 1 liter;
Salt, pepper - To taste;
Cream - 100 Milliliters (optional);
Butter - 50 grams.

How to cook "Celery soup"

1. First of all, wash the vegetables. Peel the celery root. 2. Cut into small cubes. 3. Chop the leeks.

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4. Place celery stalk, chopped onion and leek into a saucepan with melted butter. Add garlic. Fry for 5 minutes, stirring, over medium heat. Then reduce the heat to low, cover with a lid and simmer for another 5-7 minutes. 5. During this time, the vegetables will become soft. 6. Add chopped celery root and pour in the pre-prepared broth or water. 7. Bring to a boil, add diced potatoes to the pan. Salt and pepper to taste. Cook over medium heat for about 15 minutes. 8. Transfer the vegetables and part of the broth to a blender bowl. Puree everything, adding more broth until the soup reaches the desired consistency. Add cream and put the soup on the fire. Warm up a little, without bringing to a boil, and you can serve.

Option #2. We cook from the stems.

For celery stalk puree soup, the following products are needed:

4-5 stalks of celery
1 carrot
1 onion
150 grams of cream
20 g butter
liter of broth
clove of garlic
greenery
spices

Preparing the green puree soup will take 20-25 minutes.

Chop the onion, carrots and celery.
Put butter in a frying pan, first fry the onion in it, add celery and at the end of frying add carrots.
Place the roast into the pan with the broth and cook for approximately 10 minutes. Then beat everything with a blender.
Let it simmer for another 5 minutes
At this time, beat the raw egg well and carefully pour the puree into the soup, stirring constantly, and cook until tender.
As soon as the egg is cooked, pour the cream into the soup, bring to a boil, add seasonings and salt.
Turn off and leave to infuse for 10 minutes.

This soup is served with white bread croutons and some mustard seeds or flax seeds. Celery puree soup can be prepared both in summer and winter. Celery root keeps well throughout the year. The only condition is that it must be kept in a cool, dark place.

Thanks to all the properties of this seasoning, you can saturate your body at any time of the year. Puree soup is especially good in spring. It is at this time that the body needs vitamins to maintain strength and prepare for summer.

For those on a specific diet, this soup can be consumed every day or alternated with celery juice smoothies.

Celery is a favorite plant of all those who are on a diet or follow a healthy diet. It has so many vitamins for minimal calories! And in the form of puree, this product is absorbed faster and better. But the main thing is that it is very tasty!

Simple creamy celery soup

A light and light soup to which no dairy products are added. Prepares very quickly!

How to cook:

Tip: Parmesan cheese or any blue cheese will give you a deeper flavor. You can use feta, but then you should salt the dish more carefully.

Cream soup with celery root and apple

Ingredients for Celery Root and Apple Soup:

Celery root - 300 g;
Potatoes - 2 pcs;
Apple - 2 pcs;
Broth (chicken, homemade) - 1 l;
Onion - 1 piece;
Lemon (optional) - 1 piece;
Salt pepper);
Turmeric (pinch).

Recipe for “Celery root and apple puree soup”:

Peel 300 grams of celery root and cut into small cubes.

Do the same with potatoes (2 pcs.), apples (2 pcs.) and onions (1 pc.).

Combine all the vegetables in a saucepan, pour in 1 liter of homemade chicken broth, add a pinch of turmeric for color, bring to a boil and cook covered for 30-35 minutes until tender. Finally, add salt and pepper to taste.

Then puree the soup with a blender. If it turns out thick, add a little more broth. Take a sample and add 1-2 tbsp if necessary. l. lemon juice. If your apples are sour, lemon juice may be unnecessary.

Everything is very simple, but tasty and healthy! Bon appetit and be healthy!

Option 1: Classic celery cream soup recipe

Celery root does not have as strong a flavor as the stalks. But still, this root vegetable can hardly be called neutral. Therefore, not everyone likes it. If you do not consider yourself an opponent of this ingredient, we bring to your attention an interesting selection of celery cream soups.

Ingredients

450 grams of celery root;
two or three leeks;
large potatoes;
liter of water;
a piece (25-29 g) of butter;
salt;
half a glass of cream;
spices "For soup".

Step-by-step recipes for cream of celery soup

Peel celery root and large potatoes from rough skin. Wash.

Cut the indicated root vegetables into medium cubes. Rinse again. Chop the leek stems.

Pour water (clean, cold) into a saucepan or large saucepan. Add salt.

Place a frying pan nearby. After a few moments, add the butter. As soon as it softens, add potatoes and celery.

Fry the ingredients for 5-7 minutes. Add leek. After another 3-4 minutes, transfer the vegetables to boiling water.

Add spices. Mix. Simmer for the first time until the ingredients are soft. This will take 20-22 minutes.

The next step is to remove the pan from the heat. Use an immersion blender to puree its contents.

Pour cream inside. Return to low heat. Cook the cream of celery soup for a couple more minutes. Serve immediately.

This first dish has delicate flavor tones. Therefore, for the first time, we recommend reducing the volume of celery by half. If you know and love this root vegetable, feel free to add it in the quantity indicated above.

With chicken and cheese

Products:

celery root – 300 grams;
chicken breast - one piece;
onion – 1 medium piece;
hard cheese 50% fat - 200 grams;
garlic - a couple of cloves;
salt to taste;
a mixture of ground peppers to taste;
curry pinch;
bay leaf 2 pcs;
olive or sunflower oil - 2 tablespoons.

For decoration:

parsley and dill leaves;
dried bread cubes.

Recipe:

Boil the chicken breast with salt, pepper mixture and bay leaf.

Peel the onion and cut into half rings, celery root into small cubes.

Pour olive oil into a thick-bottomed pan and fry the onion until golden brown.

Add celery and stir.

Pour chicken broth over vegetables and cook until soft.

Five minutes before it’s ready, add the grated cheese and cook, stirring, until it dissolves.

Using a blender, blend the soup until creamy.

Add curry and garlic.

Serve by first placing a piece of boiled chicken breast on a plate with toasted bread.

Option 5: Cheese cream soup from celery

Worried you won't be able to thicken your soup properly? Then just include processed cheese in the recipe. It will turn out exceptionally tasty, we guarantee.

Ingredients