10x Delicious Celery Soup recipes - Have you tasted Sandra Bekkari's 10' cheese biscuits yet? (2024)

Are you looking for the tastiest celery soup recipes?

With apple?

With green celery?

This is them!

The tastiest and also the cheapest from the list below is still grandmother's green celery soup with only 2 vegetables: green celery + potatoes “from the garden”!

Add Sandra Bekkari's crispy cheese biscuits, prepared in 10 minutes…

+ Tips about different types of celery.

10x Delicious Celery Soup recipes - Have you tasted Sandra Bekkari's 10' cheese biscuits yet? (1)

Contents

  • 1 Which celery can you make soup from?
  • 2 When is celery the cheapest?
  • 3 1. Make classic celery soup
  • 4 3 + 4 : 2 Celery soup recipes by Jeroen Meus
  • 5 5. Yum! celery soup
  • 6 6. Celery soup by Piet Huysentruyt
  • 7 7. Grandmother's green celery soup
  • 8 8. Paleo celery soup
  • 9 9. Celery soup with meatballs
  • 10 10. Seldersoep calls on Sandra Bekkari
  • 11 11. Bonus recipe: White celery soup with leek
  • 12 10x Delicious Celery Soup recipes - Have you tasted Sandra Bekkari's 10' cheese biscuits yet?
    • 12.1 Ingredients1x2x3x
    • 12.2 Instructions

Which celery can you make soup from?

From everyone!

Do you have a knife and pot? Then make this simple zucchini soup so that you can enjoy a healthy bowl of soup cheaply and quickly - full of vegetables such as celery, carrots, etc.) and with hardly any washing up afterwards!

You can choose from 4 (+1) celery, and nothing prevents you from using a combination of 2, 3 or all 4 in your soup:

  1. Ofgreen celeryor as my parents and grandparents put it better: thecelery. This has the best taste for soup, as long as you use the stems.
  2. The celery clearly has much wider, full stems but with much less flavor than the green. The stems are often served as a vegetable or chopped, stewed and stirred into the pureed soup as a garnish. The leaves are ideal for using in soup. There are 2 types: the naturally lighter yellow-green type and the green type that only becomes white celery after soiling (think chicory or white asparagus, which turn white because they do not see the light). The taste of self-bleached “white celery” is superior to that of naturally light-colored celery.
  3. Ofceleriacis a celery plant with a thick base, the tuber of which you can use deliciouslyceleriac pureeofCeleriac soup.
  4. Anyone who has their own garden is probably also familiar with thisceleriac(this is hardly offered for sale in stores). This celery does not grow compactly in a bush and you harvest a few stalks each time. The advantage of this celery is that you can overwinter it in the field, although after the first frost it will not grow further until the following spring.
  5. Lavas of maggikruidhas a very strong celery flavor, so use it very sparingly. Delicious in soups, purees, meat or even in salad: an ideal seasoning for those who follow a salt-free diet.

When is celery cheapest?

If you buy it during the harvest season, of course.

How many different fresh winter vegetables will you add to your soup? … Celeriac is one of them!

However, we are dealing here with a crop that originated around the Mediterranean, and is unfortunately not winter hardy. Unless you have celery in the garden yourself: you can leave it in the field all winter. You can cut stems from it almost all year round: from the end of July to April.

Harvest periods of the celery from the store:

  • green celery: October – December
  • green celery grown under cold glass (Weeuwen cultivation): March – May
  • celery: September – mid-November
  • celeriac: second half of October
  • compare with the harvest period of home-grown celery in your garden: July - April

1. Make classic celery soup

In Our Cookbook you will notice that making celery soup always follows the following basic recipe:

  1. Cut your main vegetable – 1 celery plant – + 1 onion + 300 grams of potatoes into pieces and brown the onion in hot fat.
  2. Add the potatoes and your main vegetable - the celery in our case - and half a cup of water and let everything stew for a few minutes so that the aromas clearly fill your kitchen (after mother had purchased a extractor hood, we could clearly smell outside the house which soup was coming day was made).
  3. Add water + herbs (salt and pepper) and simmer all vegetables until tender under the lid.
  4. Puree and let it simmer again for about 5 minutes so that the soup thickens.
  5. In the meantime, you still have enough time to stew any garnish.

2. If you want to make a festive cream soup:

  • preparation of a roux (35 grams of flour + 35 grams of butter for 1 liter of stock)
  • stews the garnish and
  • serves egg yolk and cream per plate.
  1. For celery cream soup, use 750 ml chicken stock and 250 ml celery pureeand after pureeing the soup, finish it with 1 egg yolk and 50 ml cream.

10x Delicious Celery Soup recipes - Have you tasted Sandra Bekkari's 10' cheese biscuits yet? (4)

3 + 4: 2 Celery soup recipes from Jeroen Meus

Be inspired by these 3 easy, pureed zucchini soup recipes from Jeroen Meus so that you can make your own delicious zucchini soup according to your own taste...: quickly enjoy in 30 minutes with a homemade vegetable stock in which celery should not be missing!!!

Jeroen Meus openly admits that he sometimes gets inspiration from Our Cookbook. Now that this book is the best-selling cookbook in older households, we are probably looking for Flemish people who have never cooked anything from Our Cookbook.

As far as Jeroen's celery soups are concerned, we see little new in the soup itself:

  • Jeroen makes a fresh chicken stock, which he uses as a basis for his soup. However, no potatoes are added, but there are extras: Jeroen's famous fresh herb bouquet and a dry vermouth will give the broth a unique, extra taste. The soup is served with pieces of meat from the soup chicken and a tastyherbal cream.
  • In another celery soup recipe, Jeroen uses not only the potato, but also all 4 soup vegetables (carrot, onion, leek and celery).. For an extra celery flavor, Jeroen replaces salt with celery salt and instead of meatballs, he makes:Fish ballsmet lavas.

Even in India, celery is added to soup, but here too it is more of a seasoning than a full-fledged main vegetable. Deliciously prepared in 20 minutes!

Conclusion: approximately twice the basic pureed soup recipe, the difference is mainly in the finishing and garnishing of the soup. Which immediately makes you wonder if celery soup itself wouldn't really be worth it? I personally think so, as long as you use real soup celery: unfortunately it is not available in the supermarkets here in Malaysia.

5. Yum! celery soup

On the digital cooking channelYum!they combine the basic recipe + the celery cream soup recipe from Our Cookbook: After pureeing, an egg yolk with cream is stirred into the classic celery soup.

Instead of just baking crusts for soup, a piece of puff pastry goes into the oven.

6. Celery soup from Piet Huysentruyt

Fancy a fantastic dinner? Then make this zucchini soup from Piet Huysentruyt: so easy and delicious to enjoy, that's all it should be!

Except this oneCeleriac soupPiet shared his recipe withThe Cooking Island, inas we can expect from Piet Huysentruyt: more ingredients in the soup: a bit more variation than the classic ingredients or the classic roux:

  1. Piet stews a bunch of celery cut into pieces in peanut oil with... 1 apple! Season with 1 tablespoon of flour and continue stewing.
  2. Then deglaze with 1/4 of the white wine (instead of Jeroen Meus's vermouth), pour over half a liter of stock and let the celery and apple simmer until tender for about 10 minutes.
  3. The soup is served with freshly cut tomato cubes, curry-spiced shrimp, fresh chervil and of course to please the sponsor: soy cream.

7. Grandmother's green celery soup

Grandmother was the master at making cheap soup with a minimum of ingredients from her own garden. Add extra flavor to your potato soup with winter Savoy cabbage: cheap and delicious!

It can't be cheaper: green celery + potato = green celery soup!Of course there is still fat, water and salt…

Lard was the fat that gave grandmother's dishes extra flavor. You can also use farm butter and proceed as follows:

  1. Cut 1 green celery into large pieces and let it stew in lard or farm butter for about 5 minutes.
  2. In the meantime, peel 1/2 kg of potatoes and cut into pieces.
  3. Add 2 liters of water + some salt to the slightly stewed celery and bring to the boil.
  4. Add the potatoes and let them cook gently.
  5. Puree the soup (for a finer soup, rub it through a sieve again... you can, but why would you throw away healthy fibers?) and season with salt and pepper.
  6. Freshly chopped parsley from grandmother's garden was added straight from the garden to your plate in the soup... mmmmm, delicious!

8. Paleo celery soup

Those who are not familiar with the paleo diet: they do not look at what grandmother ate, but at what our distant ancestors ate more than 10,000 years ago. On our (me andMia) we already had a paleo website a while agothis paleo celery soup recipeadded.

Looking for THE paleo pumpkin soup recipe? Found it! Moreover, you can read how to make EVERY pumpkin soup recipe PALEO + enjoy this delicious paleo soup.

To make a classic paleo pureed soup:

  • you leave out the potato andadd more of the main vegetableso that the pureed soup will still remain thick
  • farm butter is replaced with ghee(clarified butter)
  • cream or milk is replaced with nut cream that you can quickly make yourselfby blending cashew nuts in a blender for a minute into milk (20 grams of nuts in 180 ml of water) or cream (adding less water gives thicker milk or cream). The advantage of cashew nuts over other nuts is that you do not have to soak the cashew nuts overnight. Ideal when you don't know what you are going to prepare a day in advance 😉
  • Other than that, just the basics: stew soup vegetables, cover with water or stock, puree and add nut cream if necessary: ​​done.

9. Celery soup with meatballs

If you like to eat meatballs in soup (who doesn't? 🙂 ), you can use lovage under the meatballs, following the example of Jeroen Meus above.

Instead of using plain water in the recipe below, you will first brown the meatballs (sear the outside) in oil.

  • Either scoop the meatballs out of the pan and brown the soup vegetables in this fat.
  • or place the balls under water and let them cook in the pan.

Whichever option you choose: instead of water, use the cooking water from the meatballs to cook your soup vegetables: faster than drawing a real stock and yet more flavor than regular water.

10. Seldersoep calls on Sandra Bekkari

10x Delicious Celery Soup recipes - Have you tasted Sandra Bekkari's 10' cheese biscuits yet? (10)

That Sandra in herOpen kitchenlikes to cook with forgotten vegetables, as we had already mentioned in, for exampleher recipe for parsnip soup.

And sinceSandra always saysthat you should eat more vegetables...

Why do you make grandmother's delicious celeriac soup? Because it's your perfect warm-up on a rainy winter day! With typical winter vegetables and no hand blender required.

We would like to add that you tooshould eat as varied as possible.

Because eating the same vegetables day in and day out is not varied enough to be really healthy.

Unless you're a panda bear: it apparently lives healthy and happy on a diet of only bamboo...

2 ways to eat more and varied vegetables:

  • add extra vegetables: like Sandra adds fennel in this recipe
  • add vegetables from the same family: just as Sandra will also use a celeriac.

We are going to replace the celery with green celery in Sandra's recipe. Next time you make it again with celery, so there is more variety and you have immediately processed your entire green celery plant.

The 150 grams of celeriac that Sandra used turned out to be a leftover from another dish. If you don't have celeriac at hand, add 1 large potato: obviously less celery flavor, but the potato will thicken your soup better.

Can you use the green celery leaves? A little bit, yes. However, the leaves become bitter after cooking for a long time, so don't overdo it.

Furthermore, look for the so-called forgotten vegetables. If you want a list, just ask in a comment below!

Finally, very fun to do, especially for those who eat gluten-free like me and cannot eat regular bread crusts: make Sandra Bekkari's cheese biscuits or cheese chips:

  • Buy a cheap leftover old cheese (old: with little moisture in the cheese)
  • Cut into thin slices
  • Place on a baking sheet and place in your oven at 180 degrees for about 9 minutes: until the cheese is nice and crispy.

Will you soon enjoy Grandmother's wonderfully delicious celeriac soup with carrot, which is also incredibly cheap and super easy to make? A good portion of winter vegetables on your plate.

Sandra Bekkari's recipe for making celery soup with green celery:

  • olive oil
  • 1 ui
  • 2 garlic cloves
  • 1 green celery plant (1 soup celery)
  • 1 fennel bulb (if you don't have one, add star anise + 1 zucchini: for a similar aniseed flavor, and an extra vegetable)
  • 1 unsprayed apple
  • 150 grams of celeriac
  • 2 small bay leaves
  • curry spices to taste – 1 teaspoon – (Sandra uses pepper and turmeric, because turmeric is a superfood for her, so always separately at hand)
  • one and a half liters of vegetable stock or water for the green celery is strong enough and…Sandra does not use real vegetable stock but this instant stock

For garnish as desired

  • a block of old cheese for cheese chips or cheese biscuits
  • a green piece (top part) of a celery
  • an extra apple

The autumn classic: choose from 1 of these 4 delicious celeriac soup recipes with apple, carrot, horseradish sauce à la Jeroen Meus, Piet or Sandra Bekkari.

Here's how to make Sandra's easy and healthy celery soup:

  1. Heat olive oil in your wide-bottomed soup pot.
  2. Finely chop an onion and start sautéing.
  3. Crush the garlic cloves and stew.
  4. Cut the green celery stalks (do not use the leaves) into small pieces and stew. If you want, you can use the green part of a white celery
  5. Remove the foliage from the fennel bulb. Cut the tuber, remove the hardest part, cut the rest into pieces and stew with the rest of the soup vegetables.
  6. Do not peel the apple as Sandra Bekkari does, but of course remove the core, cut it into pieces and add it.
  7. Finally add the diced celeriac or potato.
  8. Pour over one and a half liters of vegetable stock (or just enough water to cover everything), only now add the bay leaves (this will make it easier to find them later before pureeing). Bring to the boil and let simmer for about 20 minutes.
  9. Remove the bay leaves and puree.
  10. If you want, you can finely chop the green part of a white celery. Return the soup to the heat and let the celery pieces cook until al dente for extra bite and garnish. It is also delicious to simply chop an apple and sprinkle it on top of the soup just before serving.

11. Bonus recipe: White celery soup with leek

10x Delicious Celery Soup recipes - Have you tasted Sandra Bekkari's 10' cheese biscuits yet? (14)

For white celery soup, make a vegetable soup with white celery as the main vegetable.If you don't want too much color in the soup, add white soup vegetables: egg and some leek stems.

Furthermore, puree the soup, thicken it with a boiled potato and make it creamier with cream if desired.

If you absolutely do not want any strings in your white celery soup, peel the stems with a vegetable peeler:

  1. Melt a knob of butter in a wide soup pot and start sautéing 1 finely chopped onion. Sprinkle some rock salt over it.
  2. Finely chop 3 thick white leek stems and stew.
  3. Finely chop the celery stalks and stew.
  4. Finally, finely chop the potato and stew. Season with freshly ground pepper and some curry powder if desired.
  5. Pour the stewed vegetables with stock until all the vegetables are covered. Bring to the boil and let simmer for half an hour.
  6. Puree and improve the taste with pepper and rock salt if necessary. If you want celery cream soup, puree some cream into your soup now.
  7. Serve over fresh, very finely chopped apple pieces. Sprinkle with roasted hazelnuts: very tasty when you work without cream!

Paleo TIP: How do you make the above recipe paleo?

  • Replace butter with ghee.
  • Instead of cream, add homemade hazelnut milk. If you are on a budget, you can add pumpkin seed milk.

Make your choice, share it in a comment and... enjoy your meal!

10x Delicious Celery Soup recipes - Have you tasted Sandra Bekkari's 10' cheese biscuits yet? (15)

10x Delicious Celery Soup recipes - Have you tasted Sandra Bekkari's 10' cheese biscuits yet?

http://www.pomoensoep.com

Looking for the tastiest celery soup recipes? With apple? With green celery? This is them! Grandmother's style, from Jeroen Meus or NEW with crispy cheese biscuits from Sandra Bekkari...

5van2to vote

Print recipe Pin recept

Preparation time5minutes min

Preparation time25minutes min

Total time30minutes min

Gangsoup

kitchenGluten-free, Classic, Lactose-free, easy recipes, Vegan, Vegetarian

Portions4

Ingredients

  • 1 tablespoon oil
  • 4 stalks of celery 320 gram
  • 1 potato 120 gram
  • 3 shallots 45 gram
  • 2 cloves of garlic
  • 800 ml water
  • to taste: pepper and celery salt

Instructions

  • Finely chop the shallots and start browning in the oil in a wide pan or wok.

  • If you have an electric kettle, you can boil water in it to work quickly.

  • Cut the celery stalks and potato into small pieces, add to the shallot after about 5 minutes. Let it brown for about 7 minutes.

  • Season with salt and pepper, finely chop the garlic cloves and stir into the soup vegetables until the aromas of the garlic cloves are released.

  • Cover with water, bring to the boil and let it simmer under the lid until all the vegetables are cooked (about 10 minutes).

  • Puree with a hand blender, add more water if necessary, adjust the seasoning and let it simmer for a few more minutes so that the starch granules from the pureed potato will thicken your celery soup.

Have you ever tried this recipe?Let us knowhow it was!

(Visited 112.163 times, 51 visits today)

10x Delicious Celery Soup recipes - Have you tasted Sandra Bekkari's 10' cheese biscuits yet? (2024)

References

Top Articles
Latest Posts
Article information

Author: Otha Schamberger

Last Updated:

Views: 5895

Rating: 4.4 / 5 (55 voted)

Reviews: 94% of readers found this page helpful

Author information

Name: Otha Schamberger

Birthday: 1999-08-15

Address: Suite 490 606 Hammes Ferry, Carterhaven, IL 62290

Phone: +8557035444877

Job: Forward IT Agent

Hobby: Fishing, Flying, Jewelry making, Digital arts, Sand art, Parkour, tabletop games

Introduction: My name is Otha Schamberger, I am a vast, good, healthy, cheerful, energetic, gorgeous, magnificent person who loves writing and wants to share my knowledge and understanding with you.