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Red lentil and celery soup with melted Stilton and chives recipe

Red lentil and celery soup with melted Stilton and chives recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Celery soup

Carrots give a slightly sweet edge to this thick, smooth soup, which contains delicious pockets of melted blue cheese. All you need with it is some crusty bread to make a satisfying and nutritious main course.

52 people made this

IngredientsServes: 4

  • 1½ tbsp extra virgin olive oil
  • 1 large mild onion, roughly chopped
  • 300 g (10½ oz) split red lentils
  • 1.7 litres (3 pints) well-flavoured vegetable stock
  • 4 large carrots, about 400 g (14 oz), sliced
  • 1 head of celery, about 500 g (1 lb 2 oz), sliced, some of the leaves reserved for garnish
  • 100 g (3½ oz) Stilton cheese, crumbled
  • 4 tbsp snipped fresh chives
  • salt and pepper

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Heat the oil in a large saucepan, add the onion, and cook gently, stirring occasionally, for 10 minutes or until softened.
  2. Tip the lentils into the pan and pour in the vegetable stock. Bring to the boil. Add the carrots and celery. Bring back to the boil, then cover and simmer for about 40 minutes or until the lentils and vegetables are very tender.
  3. Pure the soup, either in a blender or food processor, or using a hand-held blender directly in the pan. Season with salt and pepper to taste. Reheat until the soup is piping hot, but not boiling. Remove from the heat.
  4. Scatter the crumbled Stilton over the soup and stir in the chives. Ladle into soup bowls, garnish with the celery leaves and serve.

Another idea

Make a red lentil and caramelised onion soup. Cook 500 g (1 lb 2 oz) thinly sliced mild onions with 4 sliced garlic cloves in 3 tbsp extra virgin olive oil for 10 minutes or until softened. Sprinkle over 2 tsp caster sugar and fry for a further 15 minutes or until the onions are golden and caramelised. Add 300 g (10½ oz) split red lentils, 1.7 litres (3 pints) vegetable stock, 300 ml (10 fl oz) dry white wine, 1 tsp crushed black peppercorns and 4 bay leaves. Simmer for 40 minutes or until the lentils are tender, then remove the bay leaves. Pure half of the soup, then stir this back into the rest of the soup in the pan. Season and reheat. Serve with cheese crotes, made while the soup is simmering: arrange 12 slices of baguette in clusters of 3 on a foil-lined grill pan. Sprinkle with 85 g (3 oz) grated Gruyre cheese and grill until the cheese melts and starts to turn golden (the cheese will stick the bread slices together). Ladle the soup into soup plates. Carefully place 3 cheese crote clusters on top of each portion and serve immediately.

Plus points

Unlike other pulses, lentils do not need to be soaked before cooking. They are a good source of protein, starchy carbohydrate, fibre and B vitamins. * Celery has only been used as a vegetable and salad ingredient since the late 17th century. It contains potassium, a mineral that helps to regulate fluid balance in the body, and therefore helps in the prevention of high blood pressure. It also contains a compound called phthalide, which may aid in lowering blood pressure.

Each serving provides

A, copper * B1, B6, niacin, calcium, iron, potassium, zinc * B2, C, E, folate, selenium

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

A very good soup. The flavours all work in harmony and I will be making it again.-17 Mar 2012

thick tasty and filling. loved the addition of stilton and chives at the end.delicious!-16 Sep 2015

I liked it very much - filling and sustaining. However I did make it with fresh chicken stock I had already made some and didn't bother with the blue cheese as I didn't have any, though I think that would be a lovely addition. I also didn't blend mine because I prefer a "lumpier" soup, but might have done so for guests.-12 Apr 2014

Symposium Recipes

Contributed by Dr Ishtar Govia & Professor Matthew Smith as a favourite vegan dish of theirs.

Joe’s Saltfish(serves 4)

  • 1 packet Salt-cod
  • 1 Onion
  • 3 Garlic
  • 5cm Ginger
  • 3 Spring Onions
  • 1/2 Scotch bonnet or a red chilli – take the seeds out
  • Stir Fry Vegetables of your choice:
  • 1 Green pepper
  • Cabbage – finely chopped, shredded
  • Leaks/stir fry vegetables
  • 1 teaspoon of All-purpose seasoning
  • Boil the kettle – soak the saltfish for 20 minutes
  • Fry medium heat, 1 tablespoon of oil of your choice
  • Fry garlic and ginger for 4 mins and 1 tsp of paprika
  • Then add all of the vegetables

Suggested by Joseph Pilgrim, chef and CEO of Island Social Club in London.

Banana Nut Bread(Makes 1 / 8 slices)

  • 1 cup flour
  • ½ cup whole wheat flour
  • ½ cup oats
  • ½ cup brown sugar
  • 3 tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • ½ cup finely chopped nuts (walnuts)
  • 1 egg
  • 2/3 -3/4 cup milk
  • 2tbsp vegetable oil
  • 1 ½ cups mashed bananas
  • Preheat oven to 325°F
  • Combine flour, whole wheat flour, oats, sugar, baking powder, baking soda, salt and nuts.
  • Beat together egg, milk, oil and bananas.
  • Add egg mixture to dry ingredients and beat for 30 seconds (batter will be lumpy).
  • Pour in a greased loaf pan 9x5x3” and bake for 60 minutes or until tester comes out clean when inserted in the centre.
  • Lower heat if bread browns too much.

Contributed by Prof Nigel Unwin and Dr Conny Guell

Recipe can be found in the Naparima Girls High School Cookbook gifted to Nigel when he moved to Barbados.

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New girl looking for soups to go with my bread

Hi, all! I took up baking a few months ago and have been pleased with the bread I've made so far. I love this site, although I'm still exploring.

Also, slightly off-topic: my friends and I have been having weekly soup-and-stew nights since the fall, but we've started to run out of recipe ideas. Does anyone have a favorite vegetarian soup/stew recipe that they'd like to share?

I have a recipe for a Smoked Gouda and Chipotle Potato soup that is quite good. Its obviously got milk / milk products in it so I dont know if it fits your Vegetarian requirement. I'll be happy to give it to you if you'd like to though.

My girlfriend really liked this cauliflower soup, as did I.

I added about 1/2 cup of cream for extra richness, but it's perfectly good as is. The parmesan complements the cauliflower beautifully.

Ooh, this does look good. My boyfriend's a big fan of cauliflower, so I may try this next.

I've never served it cold as the recipe suggests, only enjoyed it hot, sometimes with a dollop of creme fraiche on top in place of ricotta.
from breadsong

Roasted Tomato and Red Bell Pepper Soup
Serves 4

2 1/4 pounds tomatoes, halved lengthwise
2 large red bell peppers, quartered, seeded
1 onion, cut into thin wedges
4 large garlic cloves, peeled
2 tablespoons olive oil (preferably extra-virgin)
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
2 cups (about) water
4 tablespoons part-skim ricotta cheese, room temperature
Fresh thyme sprigs (optional)

Preheat oven to 450°F. Arrange tomatoes (cut side up), bell peppers, onion and garlic cloves on large baking sheet. Drizzle oil over sprinkle generously with salt and pepper. Roast vegetables until brown and tender, (my note added: watch carefully to guard against burning - it's a hot oven! - I've turned down the temperature on my oven when tomatoes etc. were getting too dark too quickly), turning peppers and onion occasionally, about 40 minutes. Remove from oven. Cool.

Transfer vegetables and any accumulated juices to processor. Add thyme leaves. Puree soup, gradually adding enough water to thin soup to desired consistency. Chill until cold, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated. If soup becomes too thick, thin with water to desired consistency.)

Ladle soup into bowls. Top each with 1 tablespoon ricotta cheese. Garnish with thyme sprigs, if desired.

This is almost exactly the same recipe I use as an appetizer for when I have friends over for a nice dinner during late summer and fall, only I use heavy cream for the ricotta cheese and homemade chicken stock in place of the water. Of course, homemade vegetable broth would work just as well if not better.

One thing I've learned is that you might want to grill the bell peppers (I can't use a barbecue since I live in an apartment, but I have a cast iron grill pan that works just fine) until the skin loosens up and then peel them. The skins can get a bit tough.

Here's a variation on a white bean soup recipe from Emeril. Really great with bread:


2 tablespoons vegetable oil

1 ham hock, skinned and scored

1 cup chopped yellow onion

1/2 cup chopped bell pepper (optional)

1 tablespoon minced garlic

1 pound dried white navy, cannellini, or great Northern beans, rinsed and sorted over, soaked overnight and drained (or brought to a boil, then turned off to sit for an hour)

8 to 10 cups chicken stock or water

1 pound andouille cut into 2-inch lengths (optional)

Cooked white rice, for serving

Louisiana red hot sauce, for serving

Heat the oil in a large heavy saucepan over medium high heat. Add the ham hock, onions, celery, and bell pepper and cook, stirring, until the vegetables are soft, 4 to 5 minutes. Add the bay leaves, thyme, and garlic, and cook, stirring, for 2 minutes. Add the beans and chicken stock and bring to a boil. Reduce the heat so that the beans just simmer and cook, uncovered and stirring occasionally, until the skin on the beans is tender and the beans begin to soften, about 2 hours. Season, to taste, with salt and pepper. Add the sausage and continue to cook, stirring occasionally, until the beans are soft and creamy, about 1 hour longer. (If desired, the ham hock can be removed at this point and either discarded or, when cool enough to handle, the meat can be removed from the bone and returned to the beans and the bone and skin discarded.)

EDIT: Oops! Just noticed you specified vegetarian. Well, maybe you can find some smoked tofu in place of the ham hocks 8-).

I make sausage at home, and I've found a few replacements for pork products in a few forrays into vegetarian sausages. Of course nothing replaces the unique flavor of pork, but these can give you a depth of flavor you will otherwise be missing when you remove pork from a recipe. If you already know these tricks I apologize:

Vegemite. If you're from Australia you know what this is, if you're from the US you probably don't. It's made by Kraft, comes in a little yellow jar. It's dark brown, almost black. I think it's extract from brewer's yeast. Very salty. You don't need much to get a lot of flavor.

Deeply caramelized onions. Mix brown or raw sugar and a bit of salt together, more sugar than salt, add them to a splash of balsamic vinegar, and sautee in a pan. Get them close to burned without going over that edge. You want them brown brown brown.

Liquid smoke. This stuff, like vegemite, goes pretty far. It will give you the smoky flavor you're losing when you remove smoked ham hocks from a recipe.

Using rice, textured vegetable protein, nutritional yeast and some ground nuts, oats and other grains it gets pretty easy to make a sausage-like mixture that has some real flavor, so you might be able to incorporate some of those too. If you're a lifelong vegetarian you may have some better tricks than I can come up with. If so let me know.

Thanks for the suggestions, G-man!

I've heard of vegemite, but never seen it at the grocery store (must have a look next time I'm at the international grocery). I've been using something called "better than bullion" to make soup stock. It's black and paste-y, but I think it's just vegetable mash, no yeast.

Another thing I'll add to your list are lentils. We had a lentil soup last night and everyone remarked how "meaty" it tasted. Here's the recipe:

Lydia's site has lots of ideas:

One of my favorites is a pureed celery soup finished with the addition of stilton (or othe blue cheese, mixed with cream. Very elegant and delicious - wonderful with rye bread.

check out this link. It's about a soup cook book but there are several soup recipes in the posts that follow.

Breadsong, that recipe looks great - I will definately try it and had a couple of questions - do you skin tomatos/peppers? And have you tried freezing it?

Hello Jackie,
I've used an immersion blender to puree the soup so haven't bothered to skin the tomatoes or peppers.
G-man roasts his peppers on the grill and peels them (please see his note above).
I haven't tried freezing it (it's always so tasty we eat it up right away!).
from breadsong

This is a great soup, especially served in a sourdough bread bowl. Perfect for the blizzarding weather currently in Minnesota. I also now need to bake a loaf for the neighbor who plows out the alley and snowblows the sidewalks!

1 bunch broccoli -cut up
1 1/2 C chicken stock
2 cans cream of chicken soup
1 c light cream (or milk)
salt & pepper to taste
8 oz cubed Velveeta
1/2c shredded carrots
1/2 c minced white onion
1 T olive oil

Sautee carrots and onion in olive oil. Add broccoli, chicken stock, soup,cream (or milk), and Velveeta. Simmer on med-lo until broccoli is tender. Once broccoli is tender, scoop out about 1/2 of the mixture and pulse in a blender a few times. Be careful because the mixture is very hot. Add back to the pot and stir well.

I got a message asking for the Smoked Gouda, Chipotle, and Potato Soup recipe so here goes.

1/2 lb trimmed smoked gouda

4 tbsp flour or 2 tbsp potato starch

3 large or 4 or 5 med potatoes (yukon gold is good here but russets will work well too)

1 -3 tbsp of chipotle sauce (to taste)

Salt & pepper to taste, I usually salt and pepper the potatoes as they are cooking but I leave the remaining seasoning to the end.

1 stalk of cellery diced finely

1/4 cup finely diced carrot

Salt and pepper the diced potatoes add them to a large stock pot and brown using hte canola oil as if to make hashbrowns.

Once they start to brown up add the shallots, cellery and carrot (and Ham if using).

Once shallots and cellery start to get translucent and start to brown add the chicken stock.

Boil on med-high heat for about 5 minutes. Till taters are almost done.

Add the cheese and let st begin to melt. It will no disperse evenly into the spup initialy.

Add the milk and potato starch mixture

As you stir this mixture the cheese will disperse much better and the flavvors will ecen out quite a bit.

Add black pepper and salt if desired. I tend to add about 2 tsp of fre cracked pepper and just a touch of salt. The cheese and chicken stock tend to add a good level of salinity.

Stir in the parsley and serve.

This is really wonderful in a bread bowl or with a nice crusty roll.

I worked on this for a few months till I got it exactly where I wanted it. There are obviously all sorts of variations you can add. Leeks are good here, onoins make a good addition as well as roasted garlic or adding butter ad the potatoes are cooking. Smoked swiss makes a great addition as well. Have fun with it and make it your's..

Check out the Pho stle soups from Vietnam! Oncew the ingredients are on the counter, this goes together quick and is scrumptious.

For "ham: for vegetarians. check around where you shop for smoked tofu. Yes, I did say smakied tofu. Discovered this in Chinatown in Manhattan several years ago. Moved away. bought the spuse a smoker. cube the smoked tofu, add to the nearly done pot of beans or bean soups . and viola! Ham smoky flavor with out the pig!

We are carnivores however. And one of our favorite stews is a mexican meatball made with ground turkey. The meatballs are easy with just a bit of your favorite seasonings ( we like ancho pepper and cumin), a bit of garlic, a splash of sesame oil, pinch of salt and dash of fresh black pepper. Brown these and remove from the skillet or pot. I make this in my very large skillet. Brown equal amounts of onion and your favorite type of green pepper. (we like Anaheim).

Put the meatballs back in the skillet, add 2-4 cups chopped tomato (depending on your taste, I have enven used canned ones). The secret ingredient is . wait for it .

a large can of Las Palmas Green enchilada Sauce. We do not use much in the way of canned goods but since we can not get the fresh peppers to make a green enchilada sauce with the NEW MEXICAN PEPPER falvor, this is my go to flavor

kicker. This can be served as is, over rice, with rice on the side. I like to cut the tortillas into strips, crisp them in a skillet with the least bit of oil I can get away with as a garnish. Friends have gone home and made this with great results reporting back they like it with a dappop of sour cream, and a sprinkle of grated sharp cheddar chese.

ZUCCHINI BISQUE (or summer squash soup serves 5-6)

2 good sized onions, sliced and roughly chopped.

2 or 3 finely chopped or pressed garlic cloves

1 1/2 lb. zucchini or yellow squash (about 6, depending on size--those big ones equal two apiece!), washed, unpeeled and sliced into 1-inch pieces

1/8 cup chopped fresh basil or 1-2 tsp. dried basil (you might use parsley or tarragon, but I think the basil tastes best)

1 1/2 TBSP "Better than Bullion" vegetable soup base diluted in 6 1/2 cups water

1/4 cup cream (or soy milk/creamer or almond milk)

1. In a heavy-bottomed soup pot or Dutch oven, saute onions in oil for about 10-15 minutes on medium heat until they are lightly browned and soft add garlic near the end of this step.

2. Add sliced squash and basil and cook another 10 minutes over medium heat, stirring to distribute and cook the squash.

3. Add stock, cover pot and cook on simmer for about 25 minutes, until squash are soft. You can cool and refrigerate soup at this point if you plan to puree it later (can refrigerate overnight).

4. After squash and liquid are cooled, puree in batches in blender until smooth. (You can use an immersion blender, but a regular blender really gets it smooth. A food processor is messy and doesn't do as well.) Reserve some of the liquid until all the squash/onions/basil are pureed so you can adjust the thickness of the soup. You will need to have another big bowl or pot on hand to transfer the pureed soup.

5. Stir in cream and season with salt, pepper and nutmeg to taste.

6. Serve hot or cold (well chilled--I divided it into two batches to chill more quickly, which took about 2 1/2 hours). Garnish with a little nutmeg or chopped parsley or chives. Enjoy!

Dal refers to legumes used in Indian cooking: lentils, dried beans or peas. There are many recipes, but one of my favorite dals is very simple to make and goes very well with bread (or rice).

1 - 1/2 Cups of red or pink lentils, cleaned and rinsed (you don't have to soak them).

Combine ingredients in a thick bottomed pot, bring to a boil, stir occasionaly so they don't stick, and then simmer slowly partially covered for about 30 minutes.

The lentils will turn yellow and form a puree.

To finish off the dal, add a tadka or flavoured oil. Heat 3 - 4 tablespoons of vegetable oil in a small frying pan over medium heat. When the oil is hot add 1/2 teaspoon whole cumin seed. Heat the seeds for 20 seconds, then pour the hot flavored oil over the dal. It will make a very pleasant sizzle when you pour it on.

I like to eat red lentil dal served over cubes of old bread. It's a great way to use up the hard end of a 4 day old baguette. Just cut the old bread into cubes, put a handfull or so into a bowl and pour on the dal.

Cream of Curried Zuchinni a la Key Bridge Marriott 1985 with Caesar Salad. Hold the croutons on the Caesar and substitute Garlic Bread [Ciabatta etc.] and plain bread with several dips olive oil + balsamic vinegar dip and/or garlic cannellini bean dip.

You'll have to search for a recipe. The two star restaurant at the Key Bridge Marriott is, alas, no more. Best to use a vegetable stock that includes the addition of braised shallots and thickened with waxy potatoes.

This is nicely paired with a Chardonnay or a Neu Wein Riesling [bubbly Liebfraumilch will do].

I have a fantastic vegetarian soup book called "Love Soup" by Anna Thomas. Here's the Powell's link:

We've had five or six of these soups already, and they're all outstanding. Highly recommend! We particularly love her Sopa de Ajo (Spanish garlic soup with smoked paprika and (optional) poached eggs, poured over day-old toasted bread). Awesome!

Have fun! We do Soup Night with friends, too, and love it.

Deeply caramelized onions. Mix brown or raw sugar and a bit of salt together, more sugar than salt, add them to a splash of balsamic vinegar, and sautee in a pan. Get them close to burned without going over that edge. You want them brown brown brown.

Another way to carmelize onions which doesn't require sugar/salt/balsamic to be added. (There's enough sugar in the onions to carmelize without adding any.) Carmemlized onions are generally an ingredient to use with something else, you can add the salt and/or balsamic in a more controlled fashion as a part of that recipe.

5 pounds of onions (I've used everything except red onions.)--get whatever's available, it doesn't seem to matter. Peel skins & cut tops and root ends off. Quarter the onions, then cut thick slices & separate.

Put the onions, together with a stick of unsalted butter, into a slow cooker and cook on low for 14+ hours (depending on the cooker, I've had them in for up to 20 hours.). That's it.

They'll keep in the refrigerator for several weeks and can be used on pizzas, in caseroles/omelets, on steaks/roasts, on salads, in sandwiches. Or they make great French Onion Soup.

1 part (by volume) carmelized onions to 3 parts (by volume) stock or boulion (I use chicken, but I don't see why you couldn't use vegetable stock.) Bring to a boil, then assemble in oven proof bowls/cups/mugs. (Can be refrigerated in advance at this point.)

Dry bread in the bottom of the bowl, add soup, float a slice of dry bread on top & top w/ grated swiss or gruyere cheese. Put bowls in oven at 230-250 degrees for 20 minutes. Cheese will be melted & starting to brown. (For a lighter version, no bread at the bottom of the bowl.)

if there are any problems with the link here is an alternate for the same recipe, , note I substitued butter for olive oil. It's a great soup both ways.

My 2nd favorite, which I also use as a base for almost any other kind of soup/stews, is a vegan 'French' onion soup. Using the traditional recipe and cooking method I substitute olive oil for the butter and a good vegetable stock/broth for the beef broth, I also usually leave out the wine and add an extra 'equal' amount of more broth. This is done more on the basis of I couldn't pick a good wine if it bit me than any other reason.

I have used the onion soup as a base for leftover lentil's stew 1 or 2 day old leftover lentils, soup/broth stock of choice (like I said above I like to use onion soup), carrots, left over baked potatoes, celery, and any other leftovers/veg you feel like throwing in the pot, cook until carrots are tender (unless they were also leftovers) and rest of stew is warm/hot.

Another soup I like is my Dad's black bean soup, takes about 3 days to make.

"Actually, a big stew pot for the stove top is better for my purposes. Also, for spices I need basil, sage, oregano, thyme, marjoram, cumin, coriander, epazote (get from local Mexican grocery store), cilantro, garlic, and some powdered chile pepper. Pick up about 4lbs of nice dried black beans (frijoles negros - La Preferida brand are good) at the same time you get the epazote (fresh, if you can please). Just a small bunch of the epazote** will be sufficient. I think I can get the rest of the engredients when I get out there, but if you want. about 4 normal size roma tomatoes, a medium white onion, 3 or 4 medium size tomatillos (green tomatoes), 4 or 5 medium size chile serranos, a couple of medium carrots. Salt of course. If I am making this for Sunday, then we will need to get the beans soaking on Friday night. The beans will start cooking after I re-wash the beans on Saturday morning, and then cook at very low heat all day Saturday, overnight Saturday, and through Sunday until we eat! Best after about 36 hours cooking. :-) Then we have Oaxacan Black Bean Soup, estilo Tio Lala (Uncle Lala's style)."*

*He had left out juice of 1 lime. **the epazote can be found at some Mexican grocery stores, it is a green leafy herb

I look forward to trying some of the soups others have posted.

February 23, 2006

Drunken Crab Soup

The Soup Lady has just returned from a trip to Baltimore, a city which - according to the hotel room tv channels - seems to be composed of only the Inner Harbor and the carcasses of millions of dead crabs. One cannot escape the city without engaging a crab in some shape or form, be it food, a tshirt that says "Don't Bother Me I'm Crabby" or some tasty claw chocolate in the form of a crab-shaped candy bar.

You can use fresh cooked, frozen or canned crab meat for this recipe. In a minimally processed recipe like this one, the quality of the ingredients - the scotch as well as the crab meat - will affect the quality of the finished product. Never use imiation crab meat, despite it's jolly identification as "krab".


1/2 - 3/4 pound of crab meat
1/4 cup of butter
1 cup of heavy cream
1/4 cup of Scotch whiskey
1 quart of milk
Salt and pepper
Old Bay Seasoning

1. Prepare the crab meat by picking through it to remove any bits of shell or cartilage and then shredding the meat into small pieces.
2. Melt the butter in a saucepan over low heat and then add the crab meat and the heavy cream, followed by whiskey.
3. Stir over medium low heat until the mixture is heated through.
4. Stir in the milk and pepper and then taste for seasoning. Depending in which form of crab meat you are using * , the additional salt needed may vary.
5. Stir frequently to avoid scorching and heat until very hot throughout - never bring to a boil.
6. Serve in individual pre-heated bowls and garnish with a pinch of Old Bay Seasoning in the center of the bowl. lists the different types of crab - Alaskan King Crab is sold as fronzen meat and is readily availabe anywhere, but for that true Baltimore taste experience, its the Blue Claws that you need. Knowing the difference between the types and origin can help you choose the crab that is best suited for its final use:

Other helpful information on this site lists how to select, "prepare" (kill) and cook live crabs.


The stock for this is very simply made with all the cauliflower trimmings.

All you do is trim the cauliflower into small florets and then take the stalk bits, including the green stems, and place these trimmings in a medium-sized saucepan. Then add 2½ pints (1.5 litres) of water, the bay leaves and some salt, bring it up to the boil and simmer for 20 minutes with a lid. Meanwhile, take another large saucepan with a well-fitting lid, melt the butter in it over a gentle heat, then add the onion, celery, leek and potato, cover and let the vegetables gently sweat for 15 minutes.

Keep the heat very low, then, when the stock is ready, strain it into the pan to join the vegetables, adding the bay leaves as well but throwing out the rest. Now add the cauliflower florets, bring it all back up to simmering point and simmer very gently for 20-25 minutes, until the cauliflower is completely tender, this time without a lid.

After that, remove the bay leaves, then place the contents of the saucepan in a food processor or liquidiser and process until the soup is smooth and creamy. Next return it to the saucepan, stir in the crème fraîche and cheese and keep stirring until the cheese has melted and the soup is hot but not boiling.

Check the seasoning, then serve in hot bowls, garnished with a little more crème fraîche, if you like, and the chives.

  • 1/2 pound green lentils
  • * Water to cover
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1/2 pound veal or beef shin, chopped
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cumin
  • 2 teaspoons cayenne
  • 7 cups chicken stock
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 cup diced potatoes
  • 1 teaspoon salt
  • 1/4 teaspoon freshly group white pepper
  • 2 tablespoons fresh lemon jucie
  • 1/2 cup chopped cilantro

Place the lentils in a large, heavy casserole, and cover them with cold water. Bring the water to a boil, reduce theheat to a light, rolling boil, and cook for 10 minutes then drain the lentils and set aside.

Heat the oil in a large skillet, add the onion and saute for 1 minute. Add the garlic and the chopped shin and saute for 30 seconds, stirrring frequently. Stir in the cinnamone, cumin and cayenne. Pour this mixture int the large casserole with the lentils and add the chicken stock. Bring the micture to a boil, skimming the residue off the surface. Cover and simmer for 1 hour until the meat is tender.

Add the carrots, celery, potatoes, salt, and pepper and simmer for 30 minutes. Just before serving stir in the lemon juice and cilantro.

Celery soup Delia

. Add the chicken stock and simmer for 10-12 minutes. Transfer the soup to a blender.. Method STEP 1 Heat the oil in a large saucepan over a medium heat, tip in the celery, garlic and potatoes and coat in the oil. Add a splash of water and a big pinch of salt and cook, stirring regularly for 15 mins, adding a little more water if the veg begins to stick

Cream of Celery Soup Recipes Delia Onlin

  1. utes, until fragrant. Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies
  2. Transfer celery to the soup pot. Add chicken broth and potatoes. Cut parsley into the pot using kitchen scissors. Season soup with thyme, seasoning blend, salt, and pepper
  3. s, stir occasionally. Add curry powder and cook for a further 2
  4. Preparation. Combine 1 chopped head of celery, 1 chopped large waxy potato, 1 chopped medium onion, and 1 stick unsalted butter in a medium saucepan over medium heat season with salt
  5. utes over a medium to high heat, until lightly golden, then add the carrots and cook for a further 2

Slow-cooked Celery and Celeriac Soup Recipes Delia Onlin

Add celery, potatoes and apples to onions season generously with salt and pepper and fry gently with the lid on for about 15 minutes or until ingredients are very nearly cooked. STEP 5 Add the hot stock, bring to the boil and simmer covered for about 10-15 minutes more Celery Soup GoodToKnow fresh chives, vegetable stock, onion, butter, medium potato, salt and 4 more Cream of Celery Soup The Taste of Aussie onion, garlic, water, milk, chicken stock, bay leaf, flour, celery and 3 mor

Thick Celery Soup with Smoked Bacon Recipes Delia Onlin

  • g winter soup
  • Celery Soup Jamie Oliver Recipes 94,064 Recipes. How many ingredients should the recipe require? 5 or Fewer Ingredients 8 or Fewer Ingredients No Restrictions. Skip. Last updated Apr 24, 2021. This search takes into account your taste preferences. 94,064 suggested recipes
  • A delicious soup which takes advantage of the perfect pairing of celery and stilton, which are often eaten together. It has a fresh clean taste with a rich texture. 40g butter (3 TBS) 1 large onion, peeled and finely choppe
  • Secrets to good tomato, celery and apple soup are revealed in this clip from BBC cookery series Delia Smith's Cookery Course
  • utes to make and is always a hit at the table. A head of celery will last for AGES in your crisper
  • Delia is no exception. Let's take a look at 5 of my favourite Delia Smith soup recipes: 1 - Delia's Fabulous French Onion Soup. Whilst Jamie Oliver's English onion soup was quite the dish, I've got to say that, given the choice, I'd plump for Delia's fabulous French onion soup (although it's a very close call)
  • utes Cook time 80

Method for Leek and Celery Soup: Wash the celery and leeks and cut into chunks. Peel and roughly chop the onion. Place the celery, leeks and onion into a large pan together with the stock, mixed herbs and salt and pepper. Bring to the boil then simmer for about 20 minutes A healthy option, celery is full of vitamin C and is brimming with antioxidants. Just one stalk contains less than six calories, so this soup is a good low calorie meal choice. Choose a firm, plump head of celery and wash thoroughly, trimming off any stringy bits from the thick outer stalks before chopping So bolstered by this success I decided to try the slow-cooked celery and celeriac soup. Delia seems to be rather keen on the slow cooking soup process. It's not a method that I've used before this book, but she has a number of recipes using it, I think this is the second that I've tried

HOW MANY CALORIES IN CELERY SOUP? Now I've double and tripled checked my numbers, and it would seem that I am correct - this celery soup contains 209 calories - which works out at just 52 calories per serving! - the perfect excuse to have double helpings Quite possibly the lowest calorie soup I have ever made. No wonder so many people use it as a weight loss food 6 Ingredient Healthy Celery Soup. This Healthy Celery Soup is quite supremely satisfying. Whilst it is a creamy soup, we only pop a little bit of cream in there so it doesn't deliver too much in the way of calories or fat in each serving.. Satisfying, indeed! We make it smooth so it is just perfect for drinking from a mug, which the kids seem to love

v8 vegetable juice, onion soup, celery, cabbage, pepper, green bell peppers and 7 more. Turbo-Charged Weight-Loss Soup Diet black beans, zucchini, garlic clove, edamame, sweet potatoes and 16 more. All-You-Can-Eat Soup Diet Basic Good Housekeeping garlic powder, celery leaves, sweet onion, celery, butter, vegetable broth and 5 more Cream Of Celery Soup wholefully large potato, plain greek yogurt, olive oil, pepper, dry white wine and 5 mor

Celery Soup with Cashel Blue Cheese Recipes Delia Onlin

Cornish blue cheese works beautifully in this flavourful recipe from Delia Smith. The celery in our veg boxes this week comes from St Kew Harvest, whose artisan bread would be delicious with this soup. Serves 6 Preparation time: 10 minute Method Put the oil inside a large saucepan using the onion and garlic clove and lightly fry for 8-ten minutes before the onion is soft although not brown. Add some taters, carrots, courgettes and celery and continue cooking lightly for any further ten minutes, stirring from time to time Cream of celery soup from Delia's Frugal Food Delia's Frugal Food by Delia Smith. Categories: Soups Winter Ingredients: celery potatoes leeks chicken stock milk celery seeds cream 0 show. Carrot and leek soup Cream of Celery Soup - from Delia Smith Celery is an underrated vegetable - make sure you eat it in the winter months when it has the best flavour and, preferably, after a frost. One of the very best soups you can make. Celery And Blue Cheese Soup - John Burton Rac

Celery Soup With Stilton (Delia Smith) Recipe - Food

  1. s, stirring occasionally. Add the stock and bring to the boil. Reduce the heat, season with salt and freshly ground black pepper and simmer for 15-20
  2. utes to just soften
  3. utes or until potato is tender. Pour half of soup mixture into container of an electric blender process until smooth. Repeat procedure with remaining mixture, returning pureed mixture to Dutch oven
  4. Wash the leek and celery thoroughly and cut into smaller chunks. In a saucepan with just enough water to cover the celery and leek, boil the vegetables Using a blender, blend the vegetables along with the water they have been cooking in until smooth. Add this back to the saucepan. Bring the soup to a boil again and add the coconut milk
  5. utes. Add the potatoes, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. In a small bowl, whisk 1 cup of the chicken stock and the cornstarch together until smooth
  6. utes. Add the flour and cook for another
  7. s . Easy . Healthy . Vegetarian . Creamy celery gratin. 10 ratings.

Celery Soup With Stilton (Delia Smith) Recipe - Details

Heat the olive oil in a saucepan, add the onion and fry over a gentle heat until softened. Add the garlic and cook for one minute. Add the potato and celeriac and season, to taste, with salt and. Slow cooked celery and celeriac soup This is a lovely soup that we have made many times and since we had half a celeriac that needed to be used and a rather fine head of celery then it was the obvious thing for lunch on a damp, cold Monday. And how brilliant to produce something so delicious from just three simple ingredients In a large saucepan sauté the onion in the oil for a few minutes over a low heat. Add the leeks, celery and potato to the pan and cook, stirring for a few minutes. Pour over the boiling water then crumble in the stock cubes. Bring back to the boil, season with a little salt and plenty of black pepper

Melt the butter in a large pan over a medium-low heat. Add the onion, celery and potato, cover and sweat for 6-8 minutes, stirring occasionally, until softened. 2 Add the stock to the pan, bring to the boil, then simmer, partially covered, for 20 minutes, or until the potatoes are tender Stir in the flour and cook gently for 1 minute, stirring all the time. Remove from the heat and gradually stir in the milk and stock. Bring to the boil, cover and simmer for about 15 minutes, until the celery is tender The baked celery will keep warm for at least 30 mins if you leave it in the vegetable stock, lid on. Using a slotted spoon, serve the braised celery with a decent sprinkle of chopped parsley. Any left overs and stock can be whizzed in a liquidiser and added to soup. Danny likes celery soup too Turn heat to low. Add onion, potato and celery and fry gently for about 5 minutes. Stir to prevent sticking. Cover with hot water add salt, pepper, nutmeg and crumbled chicken stock cube. Bring to the boil. Cover and simmer on low till vegetables are cooked. This only takes 10 to 15 minutes. Blend soup in blender a little at a time

Celery soup recipe - BBC Foo

Melt the butter in a large saucepan over a low heat. Add the celery, potatoes and leeks and cook gently for 5 minutes. STEP 2 Pour the stock into the pan and add the bay leaf Add the stock, bring the soup up to a boil, turn down the heat and simmer for about 20 minutes or until the celeriac is completely tender. Liquidise until smooth, return to the pan and reheat over a medium flame. Just before serving, check the soup for seasoning and serve with a drizzle of pesto Save this Tomato, apple and celery cream soup recipe and more from Delia's Complete Cookery Course: The Classic Edition to your own online collection at Instructions Cook the onion and celery in 1 tablespoon olive oil in a large pan over a medium heat until soft (about 5 minutes). Add the potato and stock and simmer until the potato is tender. Add the broccoli and cook for 3-4 minutes until just tender but still bright green Method. In a pan, soften 1 onion in olive oil. Add garlic clove, ground cumin and coriander and a pinch of chilli flakes. Fry for 1 minute. Add celeriac and potato and cover with hot vegetable stock

Celery soup recipe BBC Good Foo

  • utes, on medium heat, covered, until tender and slightly golden
  • Celery is a good addition if you have it. Whenever I make soups, I include any herbs that I have. Flavor the soup with your choice of herbs and spices according to your liking. Seasonings: To give a slight kick of heat in the veg clear soup add a bit of red chilli sauce or sriracha sauce. For a umami flavor, add soy sauce or tamari
  • ute. Add the stock and bring to the boil. Reduce the heat and.
  • Homemade Cream of Celery Soup Recipe. This homemade cream of celery soup is delightfully easy to prepare and takes very little hands on time once the vegetables are initially prepared. This soup owes its vibrant celery flavor to not just celery stalks, but celery root (also known as celeriac), and celery seed
  • Cream of Celery Soup Delia Online. black pepper, potatoes, leeks, salt, milk, celery stalks, single cream and 3 more. Cream of Celery Soup Food and Wine. celery root, yellow onions, grated nutmeg, parsley leaves, pepper and 7 more. Cream of Celery Soup Savory Saver
  • This is a REALLY tasty soup and was a big hit for the whole family. Thanks for sharing it! I knew that if I told my 14yr old son that it was called 'potato and celery' then he wouldn't eat it, so I added some frozen sweetcorn and shredded chicken pieces, called it 'chicken and sweetcorn soup' and he absolutely loved it, and ate plenty of 'secret' veggies to boot
  • onions, salt, celery, cream of chicken soup, milk, peas, chicken breasts and 4 more. Homemade Vegetable Broth Recetas del Señor Señor. celery, carrots, leeks, salt, fresh parsley, water, ground black pepper and 7 more. Onion Soup Recetas del Señor Señor

Slice the onions and roughly chop the celery, and cook over a medium heat for 10 minutes until soft. Chop the celeriac, core and quarter the apples and add to the pan. Pick in the thyme leaves and cook for 2 to 3 minutes Add celery and carrot, and cook for about 5 mins until softened. Add pepper and potato, turn to coat, then pour in stock. Bring to the boil, reduce to a simmer, and cook for about 20-30 mins until potato is tender. Ladle into a liquidiser and whizz, adding more hot water if soup is too thick for you. Taste, season and serve Thick Celery Soup with Smoked Bacon Delia Online. smoked streaky bacon, sea salt, butter, celery, cheddar cheese and 5 more. Oma's Cream of Celery Soup Quick German Recipes. chicken broth, celery, cream cheese with chives, nutmeg, salt and 6 more. Creamless Celery Soup with Rosemary Dog Hill Kitchen Add the vegetable stock and double cream, and simmer gently for 15 minutes, uncovered, until the celery is softened. Allow to cool before blending until smooth. Divide between warmed soup bowls, crumble the Stilton on top, add sprigs of watercress and serve with crusty bread

Leith's Stilton Soup Serves 4 1 medium onion, finely chopped 2 stalks of celery, finely chopped 2 oz butter 1 1/2 oz flour 1/3 cup dry white wine 4 cups chicken stock 1 cup light cream 1/2 lb stilton cheese, crumbled Salt and freshly ground white pepper 1 tbsp chopped chives, for garnish Soften the onion and celery in butter over low heat. I made the soup strictly by the recipe. After all ingredients were cooking I decided that I wanted the soup a little creamier. I added another 1/2 c. of heavy cream. This is a really great recipe for soup lovers. thanks Ken Ke e_ballad on November 18, 2016 . The hardest part is grating the pumpkin & the quantity of that is approx the same as 2x large carrots. The rest takes mere minutes. When you get to shaping the dough, you'll think that there must be some form of liquid missing from the ingredients Trusted Results with Easy chicken breast crock pot cream of celery soup. - Recipe - Easy Baked Chicken Breasts Home > Recipes > Poultry > Easy Baked Chicken Breasts.EASY BAKED CHICKEN BREASTS. 1/4 c. 1 can cream of chicken soup. 1 can cream of celery soup. 1/3 c. cooking. Baked Chicken Breast In Crockpot Recipe. Baked Chicken Breast in Crockpot recipe from

Delcious & Simple Celery Soup Feasting At Hom

  1. Potato Celery Soup. Why potato celery soup instead of the classic leek and potato? Because I had a 'Chopped' moment at the supermarket. I did originally want to make a leek and potato soup but the supermarket had run out of leeks. Slightly alarmed since I didn't want to use carrots again (most of my soup recipes contain carrots and I wanted to keep this vegetable soup looking a nice.
  2. utes. add water and broth. add potatoes and slowly bring to a boil. reduce heat and.
  3. utes. Add broth and 1..
  4. Top Tips for Making Curried Parsnip Soup. Parsnips - Make sure the parsnips are really fresh, and when buying parsnips try to get the whiter ones. They should also be firm and the roots should be intact.Always go for smaller white parsnips, they are sweeter.Bigger parsnips can be quite woody so are best avoided. Vegetable Stock - I prefer a vegetable bouillon for making soup

To make a celeriac soup, first chop all the vegetables. Then put them into the vessel and light the stove. Next, add a little salt and stir it up. Add 2 spoons of flour, then 4 cups of chicken sour. Finally, add some black pepper, stir it well and allow it to boil for 30 minutes. After that, blend it well and serve it celery leaves, celery, celery seed, garlic powder, vegetable broth and 6 more Cream Of Celery Soup wholefully onion, celery, dry white wine, pepper, plain greek yogurt, salt and 4 mor Sautea celery, onions until soft. Add garlic and sautea for two or three minutes. Add broth and bring to a boil. Reduce heat add buttermilk and cheese . Blanch the celery for 1 minute in boiling salted water. Drain and place in a buttered casserole with the butter and good grinding of pepper. Mix the chicken stock in the cup of boiling water until dissolved, then pour over the celery. Cover and bake at 325F for 1 hour

Delia Smith's totally different Christmas recipes: Chestnut soup with bacon and sage croutons 1½ sticks celery, chopped To make the soup, you simply place all the ingredients in a large. Add onion, leek, celery, and remaining cauliflower. Cover and cook until onion is tender but not brown, stirring frequently, about 8 minutes. Add flour and stir 2 minutes

Celery Soup Recipe Allrecipe

  • g off while eating) and try ground sage sausage. *update* I've make this again and added dried thyme, parsley and garlic to.
  • Celery Soup With Stilton Delia Smith Recipe Food Com Recipe Celery Soup Recipes Food. Delia Smith S Leek Onion And Potato Soup Leeks Recipes Potato Soup. Soup Of The Day Minestrone With Spinach Recipes For Soups And Stews Cooking Recipes
  • utes until softened
  • A very simple soup with a delicate celery flavour. Ingredients are celery, onions, a white sauce to thicken and some salt and pepper
  • Cut each stick of celery in half and then put them in a roasting tin with 3 large shallots, peeled and cut in half lengthways. Add 6 whole and unpeeled cloves of garlic and the leaves from 6 sprigs..
  • 1 ora 40

In a large pot, heat oil and add pulverised celery and onion, saute for a few minutes until celery is bright green. Add the potato, stock and seasonings. Bring to boil, reduce heat to simmer, and cook for about 20 minutes or until potato is breaking up. Using a stab blender or goblet blender, puree the soup until smooth Method In a large pan, melt half the butter and gently cook the onions for about 20 minutes. When they are very soft, but not coloured, add the cumin for 2 minutes. Turn up the heat, add the remaining butter, celery and seasoning, and cook for 5 minutes Remove the meat from the bones and save for the soup. You can freeze the broth for up to 2 months. Chicken Noodle Soup 2 TBSP. vegetable oil 1 onion, minced 1 carrot, peeled and sliced thin 1 rib celery, sliced 2 tsp. fresh minced thyme or 1/2 tsp. dried thym 1/4 cup coarsely chopped celery leaves, for garnish Preheat oven to 350°F. Spread almonds on baking sheet, and toast 8 to 10 minutes, or until golden

I choose a recipe from trusty Delia Smith combining Celeriac with Celery to sweeten the taste. The best thing about this recipe is the ease of making it! To put it simply, all the vegetables are thrown raw into a casserole dish, add the stock and the whole thing is slow cooked in the oven for 3 hours Stir in the farro and bring to a simmer. Cover and cook over moderate heat until the farro is almost tender, 20 minutes. Stir in the tomatoes, leek, celery, carrots, kale, miso and paprika. Cover and cook until the vegetables are tender, about 10 minutes . Add pepper and potato, turn to coat, then pour in stock. Bring to the boil, reduce to a simmer, and cook for about 20-30 mins until potato is tender. Ladle into a liquidiser and whizz, adding more hot water if soup is too thick for you Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes Method. Melt the butter in a saucepan over a medium-low heat. Add the leek and cook for 3-4 minutes, until softened. Add the celeriac, cover with a sheet of damp greaseproof paper and a lid and cook gently for 10 minutes

Meanwhile, in a small saucepan, bring broth to a boil. Add carrot and celery simmer for 5 minutes or until vegetables are tender. Add to milk mixture and stir until blended. Add cheeses. Cook and stir until melted (do not boil). Garnish with chives if desired Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes Blanch the celery for 1 minute in boiling salted water. Drain and place in a buttered casserole with the butter and good grinding of pepper. Mix the chicken stock in the cup of boiling water until dissolved, then pour over the celery. Cover and bake at 325F for 1 hour Celery Soup with Blue Cheese Delia Online. walnut oil, potato, black pepper, salt, butter, blue cheese, celery and 4 more. Celery Soup Almond Corner. chicken stock, leek, nutmeg, celery root, butter, cream, salt and 2 more. Cream of Celery Soup Lost Recipes Found

Celery Soup — MoneySavingExpert Foru

  1. utes, or until celery is soft. Step 3 Add 2 1/2 ounces of the Stilton cheese to the soup and mix well
  2. veronicafrance on April 07, 2012 . Why is this recipe in Delia's winter book? Heaven knows. Anyway, my results were good I'd make two changes next time: 1. Make the dough a little softer, either by adding more water or substituting some plain flour for part of the bread flour, so that the buns rise better it was a little too firm and hence took longer than advertised to rise
  3. utes, stirring occasionally Add stock to pan, bring to boil and simmer for 20
  4. utes or until the vegetables begin to soften, stirring occasionally

The usual suspects abound here: Larousse likes celery, Jamie and Bittman go for onion, garlic and carrot with the former also chucking in some basil stalks for good measure, and Jane Grigson uses. The soup turned out very good, I'll never let celery go bad again. Next time I'll use a lighter broth, my veggie broth was dark and strong flavored. I mixed the water and flour in a jar and added it after the soup was bubbling otherwise followed the recipe Add the celery and the water. Cover and bring to the boil, then reduce heat to low and simmer for 30 minutes or until celery is soft. Add 2/3 of the Stilton cheese to the soup and mix well. Puree the soup in small batches in a liquidiser or food processor and return it to the pot. Season with salt and pepper to taste

Celery was a plant largely composed of water. The Fourth Doctor once claimed that he hated celery. (AUDIO: The Beautiful People) During his fifth incarnation, the Doctor took to wearing a stalk of celery on the left breast of his frock coat. This began after his regeneration when he visited the city of Castrovalva. He considered it as a sign of civilisation. (TV: Castrovalva) He replaced his. For this soup (from Tom Kerridge's 'Best Ever Dishes') you will need to do all of the above but I promise you won't be disappointed in the result. PS. Sorry the photo above is a bit crap. Tips on photographing soup anyone? Celery soup with a poached egg. Serves 2-4. For the soup. A little rapeseed oil for cooking and drizzling 1 onion. This Carrot Soup is so full of flavor it may very well become your new favorite soup! Who knew carrot soup could be THIS GOOD. _____­⬇️⬇️⬇️⬇️ CLICK FOR.. Step 1 In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished. Step Get full Celery Soup (Australia) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Celery Soup (Australia) recipe with 2 1/2 cups sliced celery, 3 cups chicken stock, 1 1/2 tsp celery salt, 1/4 tsp nutmeg, 5 tsp all-purpose flour, 2 tbsp milk, 3 cups milk, 1 cup grated cheddar chees

Celery Soup recipe Epicurious

Cook the onions and celery until golden, about 10 minutes. Add the garlic and apples, cooking until softened, about 5 minutes. Add the apple juice, tomatoes and stock bring to the boil Ladle the soup, creamy-white and steaming, over the smoked haddock then top each with a rasher of crisp bacon and the remaining chopped parsley. Baked celeriac with butter, lemon and thym I strongly recommend including the standard carrots and celery for a classic chicken soup taste. TIP: Include the celery leaves for extra flavor! I also added parsnips, crimini mushrooms, and zucchini from my garden. **If you're not concerned with keeping the soup lean, use boneless, skinless, thighs for more flavor . Season generously with salt, pepper, and thyme. Add roasted squash and potatoes and pour over chicken stock Homemade bone stock, onions, sugar, garlic, white wine are the key ingredients to make a delicious French Onion Soup. The simple recipe in this clip is from the BBC cookery series Delia Smith's Cookery Course. Learn how to make french onion soup

. I may have overdone it on my chickpea noodle soup and tomato soup, so I thought it was about time for something new.. This carrot and lentil soup is incredibly creamy, almost like a bisque, and high in protein thanks to the lentils 5. Remove the thyme, bay leaves, and hock. Process the soup in a blender or food processor until smooth. Return to a clean pan. Cut the meat from the hock, add to the soup and heat gently. Season with plenty of freshly ground black pepper. Ladle into warm soup bowls and serve

Quick-Braised Celery Recipes Delia Onlin

First of all separate the stalks of celery from the base and trim, reserving the leaves for a garnish - the trimmed stalks should weigh 1 lb (450g). Scrub them in cold water, drain them, then slice across ito thinnish slices. Now in a large saucepan melt the butter and stir in the celery, the chopped potato and the onion Ingredients. 2 tablespoons (30g) unsalted butter 1 medium onion (about 8 ounces 225g), diced (see note) 4 medium cloves garlic, sliced 2 cups (475ml) homemade chicken or vegetable stock, or store-bought low-sodium chicken broth, plus more if needed 8 ounces (225g) lettuce, core and root ends trimmed, leaves torn if large (see note Georgina Fuggle's lettuce soup recipe is simple, fresh and great for a summer lunch. Make it more glamorous with a swirl of cream and a side dish of bruschetta. Vegetarian recipes Nutrition: per serving Calories 218kcals Fat 11.8g (6.6g saturated) Protein 10.7g Carbohydrates 16.2g (6.2g sugars) Fibre 8.6g Salt 3g Potato soup is an incredibly filling, delicious soup to make on those cold winter nights. In this tutorial, learn how to make a creamy potato soup with a Cajun flair! This genuine Louisiana spud soup includes onions and celery and is the perfect recipe for a great comfort food

Easy dinner recipes: Three gluten-free ideas for bacon lovers

Looking to take that dish to the next level? You can’t go wrong with bacon. Whether it’s a main dish, side, breakfast, salad, vegetable, gluten-free food or even a cocktail, bacon almost always makes it better.

Roasted potato salad with bacon: This is far from a one-note recipe. Roasting the potatoes concentrates their earthy flavor, and binding them and the bacon together with mayonnaise spiked with the sharp flavors of capers and red onion makes for a wonderful contrast.

Brussels sprouts with chestnuts and bacon: Love Brussels sprouts? Even if you’re not a fan -- yet -- you can’t help but love them when they’re cooked with bacon and chestnuts. If you’d like, you can cook the Brussels sprouts ahead of time, up to a day before, and then cook the bacon and chestnuts and finish the dish shortly before serving.

Bacon and egg risotto: This velvety risotto incorporates the deep flavor of applewood-smoked bacon with arborio rice cooked to perfectly creamy consistency. Fresh chopped chives and grated Parmigiano-Reggiano lend bright color and subtle tang, and a fresh egg yolk is nestled into each hot portion right before serving for added richness. Look no further, this is pure comfort in a bowl.

You can find all of the recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at [email protected]

Total time: 1 hour, 15 minutes

4 pounds new or fingerling potatoes, cleaned and halved lengthwise

3/4 teaspoon chopped garlic

Freshly ground black pepper

3 tablespoons whole grain mustard, or to taste

1 tablespoon red wine vinegar, or to taste

1/2 red onion, trimmed and sliced lengthwise into 1/8-inch slices

1. Heat the oven to 375 degrees. In a large bowl, toss the potatoes with the garlic, olive oil, 1 teaspoon salt and several grinds of pepper. Place the potatoes in a single layer on a parchment-lined baking sheet. Roast the potatoes until golden brown and tender, about 1 hour, tossing occasionally. Remove and cool.

2. While the potatoes are roasting, cut the bacon crosswise into one-fourth-inch pieces. Cook the bacon in a large sauté pan over medium heat until the fat is rendered and the bacon is crisp, about 15 minutes. Stir frequently, watching that the bacon does not stick to the bottom of the pan. Remove from heat and drain the bacon on a paper towel-lined plate, reserving the grease for another use.

3. In a medium bowl, whisk together the mayonnaise, mustard and red wine vinegar. Season with one-half teaspoon salt and several grinds of black pepper. Taste and adjust mustard, vinegar and seasoning if desired.

4. In a large bowl, combine the potatoes and bacon with the sliced onion. Gently stir in enough dressing to coat, then stir in the capers. Taste and adjust seasoning if desired.

5. Cover and refrigerate the salad for at least 2 hours to allow the flavors to develop. The salad will keep for 3 days, refrigerated. Allow the salad to warm slightly at room temperature before serving.

Each of 10 servings: 420 calories 11 grams protein 34 grams carbohydrates 3 grams fiber 28 grams fat 5 grams saturated fat 29 mg. cholesterol 696 mg. sodium.


Total time: 40 minutes, plus roasting and peeling time for the chestnuts

1 1/2 pounds Brussels sprouts

1 cup peeled and coarsely chopped chestnuts (about ½ pound nuts in their shell)

1 1/2 teaspoons sherry vinegar

Freshly ground black pepper

1. Cut an X in the stem end of each Brussels sprout and remove any outer leaves that are discolored or loose. In a covered pot, steam the sprouts over rapidly boiling water until they are tender, about 8 to 10 minutes. Cut each sprout into lengthwise quarters and set aside. (The Brussels sprouts can be prepared up to this point 8 hours in advance and refrigerated, tightly covered.)

2. Render the bacon in a dry skillet over medium heat until it softens and releases its fat, about 5 minutes. Add the minced shallot and cook just until fragrant, about 1 minute. Add the chestnuts and chicken broth to the pan, cover and simmer until the chestnuts are quite tender and sweet, about 10 minutes.

3. Add the vinegar and Brussels sprouts and cook, letting the flavors marry, about 5 minutes. Season to taste with salt and pepper and add a little more vinegar, if necessary, to brighten the flavors.

Each of 6 servings: 130 calories 6 grams protein 22 grams carbohydrates 5 grams fiber 3 grams fat 1 gram saturated fat 5 mg cholesterol 189 mg sodium.


Total time: 40 minutes

Note: Adapted from a recipe by chef Jamie West of Ojai Valley Inn & Spa. Arborio rice can be found at well-stocked supermarkets, cooking stores and Italian markets. Applewood-smoked bacon can be found at most well-stocked markets.

6 cups reduced-sodium chicken broth

5 strips bacon, preferably applewood-smoked, cut into 1/4-inch dice

1/4 cup grated Parmigiano-Reggiano

Freshly ground black pepper

1. In a medium saucepan, bring the broth to a simmer. Reduce the heat to low to keep the broth warm.

2. Meanwhile, in a 4-quart heavy pot over medium heat, cook the onion in the butter until softened, stirring often, about 5 minutes. Stir in the rice, garlic and bacon and cook, stirring frequently, until the bacon begins to brown, about 3 minutes.

3. Stir in one-half cup warm broth and continue to cook the rice at a simmer until the broth is absorbed, stirring frequently. Continue to add the broth, one-half cup at a time, stirring constantly until each addition is absorbed before adding the next, until the rice is creamy-looking but still slightly chewy, 18 to 20 minutes (you should have leftover broth).

4. Stir in the cheese and chives, and season with salt and pepper to taste.

5. Immediately divide the risotto among 4 warmed plates, and make an indentation in each mound of risotto for a yolk. Place a yolk in the center of each mound and serve immediately.

Each serving: 302 calories 12 grams protein 32 grams carbohydrates 1 gram fiber 14 grams fat 5 grams saturated fat 225 mg. cholesterol 1121 mg. sodium.

Equipment Notes & Suggestions

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This recipe yields a substantial amount of soup (around 10 cups). If you are serving two people or don’t want a lot of leftovers, you could easily cut the ingredients in half. Here’s what you’ll need to make it:

  • I swear that soups always taste better when they’re cooked in a Dutch oven. I used my 5.5-quart Le Creuset for this recipe. A large, heavy-bottomed soup pot will also work well.
  • You’ll need a lid for the pot. In a pinch, you could use a metal baking sheet.
  • If you are making the full batch, you’ll need to blend it in batches in your stand blender. I could not blend the full batch at once in my Vitamix. Transfer the blended portion to a heat-proof pitcher or container as you blend the rest, then combine it all in the soup pot.
  • Or, you could use an immersion blender. The trouble with immersion blenders is that they never yield soup as creamy as you could accomplish in your stand blender. I wish it weren’t true!

Safety note: Never fill a stand blender past the maximum fill line, or you could end up with a giant mess (and a hot one, if you’re making soup). You need to know how your blender works. My lid’s design allows for steam to escape, but if yours doesn’t, you’ll want to remove the center piece so the contents don’t build pressure as they blend. Cover the hole with a tea towel, but don’t place your hand over it because the steam is hot.

Watch the video: Ξερά κουκιά γιαχνί - Πας μαγειρεύοντας (June 2022).