Soupe au céleri et aux pommes de terre
Cette recette utilise la totalité de la branche et des feuilles de céleri pour un goût de céleri encore plus intense.
- 30 ml (3 cuillères à soupe) d'huile d'olive
- 455 g (1 livre) de céleri, coupé en dés
- 80 g (½ tasse) d'oignon, pelé, coupé en dés
- 600 ml (2 ½ tasse) de bouillon de légumes
- 240 ml (1 tasse) de babeurre faible en gras
- 2 petites pommes de terre Russet, cuites et coupées en quartiers
- 3 gousses d'ail grillées
- Sel et poivre, au goût
- Faire revenir le céleri et les oignons dans l'huile jusqu'à ce qu'ils soient tendres.
- Ajouter le bouillon de légumes et laisser mijoter pendant environ 25 minutes.
- Mettre les ingrédients cuits, le babeurre, les pommes de terre, l'ail, le sel et le poivre dans le récipient Vitamix dans l'ordre indiqué, puis verrouiller le couvercle.
- Sélectionner la Variable 1.
- Démarrer l'appareil et augmenter graduellement la vitesse jusqu'à la Variable 10, puis passer à la vitesse élevée.
- Mélanger pendant 2 minutes.
- Servir immédiatement.
|Taille des portions||240 ml (1 tasse)|
|Quantité par portion|
|Matière grasse totale||7 g|
|Gras saturés||1 g|
|Total des glucides||19 g|
|Fibres alimentaires||2 g|
Celery Potato Soup is rated out of 5 by 17.
Rated 5 out of 5 by Reenabelle from So Incredibly Delish! I have only had my Vitamix Blender for 4 days, so this was the first time I made soup. Oh my gosh! It was so good!! It was piping hot when I took off the lid. I love soup and could eat it every night of the week. The Celery Potato Soup was rich and creamy and extremely easy to make. No unusual ingredients. I had everything for the recipe in the frig. The recipe makes a large batch, but it was soo good my husband and I ate it all in one meal. Even my husband who is not a big fan of healthy foods said it was good. I'll make a convert out of him yet! Can't wait to try the next soup.
Date published: 2017-01-03
Rated 5 out of 5 by Jennifer Bell from Love it This soup is wonderful. I did make it vegan by using Better than Bouillon No Chicken Base for the broth and 1 cup water and 1/2 cuponraw cashews to substitute for the buttermilk. Oh and I only used 1 large clove of garlic and sautéed it with the veggies rather than roast it. It turned out so rich and creamy and the celery gave it a nice lightness in the finish. This was easy to make and taste like a labored on it for hours. Love it.
Date published: 2018-01-11
Rated 5 out of 5 by Penpen from Great Soup[ I did make a few changes to accommodate the ingredients that I had on hand. I used 1% milk withy a little lemon juice added in place of the buttermilk. I used low sodium chicken stock in place of vegetable stock. I didn't peel the potatoes. I added cold milled flax seed for the Omega 3's and additional thickness and I added a little bit of spinach I had left in my freezer to use it up and add additional color and vitamins. No additional salt was added but I did add fresh ground pepper and I cut back to 2 cloves of garlic.
Date published: 2017-01-31
Rated 5 out of 5 by melxmas from Deliciously Creamy! This is an excellent recipe! Makes a large batch. I substituted cooked potatoes with leftover mashed potatoes and the buttermilk with one cup powdered carnation milk with one tablespoon apple cider vinegar. Omitted salt since already in mashed potatoes. Served with a grilled cheese sandwich.
Date published: 2016-01-20
Rated 5 out of 5 by BruSue from Good flavor, comfort food that's healthy too! I made this soup as a main dish, accompanied only by a roasted turkey breast. My family ate the soup and left the turkey! Even fussy eaters loved it.
Date published: 2016-03-01
Rated 5 out of 5 by Aryn from Delightfully Fluffy It wasn't too, too hard to prepare and cook. I was surprised at the light, airy texture. I used 2% milk with a dribble of vinegar and didn't have vegetable stock, so I used a bit of chicken stock that I had with some mushroom stock mixed in. Other than that, I followed the ingredients and measurements to the T. My family really liked it. I'll probably make it again.
Date published: 2019-08-04
Rated 4 out of 5 by Allie from This soup is creamy and delicious! Will taste even better without garlic. I'll omit garlic cloves next time. But love the texture of this celery potato soup!
Date published: 2016-03-23
Rated 5 out of 5 by bfaconti from really impressed I'm amazed at how good this turned out. I was searching for a way to use up 2 pounds of celery that was about to go bad if not used in a few more days. Didn't even have any potatoes, buttermilk or onion but was able to improvise with butter + milk + lemon juice in place of buttermilk. I'd love to try this recipe as written. I'm sure it is even better.
Date published: 2017-02-24