Recipe Page: Celery

Cream of Celery Soup

Duration: 40 minutes

A creamy and delicious soup.

Utensils

  • Large pot
  • Immersion blender or blender

Ingredients

  • 6 stalks celery, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 3 cups vegetable or chicken broth
  • 1 cup milk or cream
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. In a large pot, melt the butter over medium heat. Add the chopped celery, onion, and garlic. Sauté until softened, about 5-7 minutes.
  2. Pour in the vegetable or chicken broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, until the celery is very tender.
  3. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend until smooth, then return it to the pot.
  4. Stir in the milk or cream and heat through.
  5. Season with salt and pepper to taste.
  6. Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot.

Celery and Mushroom Risotto

Duration: 45 minutes

Rich and delicious risotto complimented by tasty celery.

Utensils

  • Large skillet or pot
  • Large saucepan

Ingredients

  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 2 stalks celery, finely chopped
  • 8 oz (225g) mushrooms, sliced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (optional)
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. In a large saucepan, heat the vegetable broth over medium heat and keep it warm.
  2. In a separate large skillet or pot, heat the olive oil over medium heat. Add the chopped celery, mushrooms, onion, and garlic. Sauté until softened, about 5-7 minutes.
  3. Add the Arborio rice to the skillet and stir to coat the rice with the oil and vegetables. Cook for 1-2 minutes until the rice is lightly toasted.
  4. If using, pour in the white wine and cook until it is mostly absorbed by the rice.
  5. Begin adding the warm vegetable broth to the skillet, one ladleful at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue this process until the rice is creamy and cooked to al dente, about 20-25 minutes.
  6. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
  7. Remove the skillet from the heat and serve the risotto immediately, garnished with fresh parsley if desired.

Celery and Chickpea Salad

Duration: 10 minutes

A vibrant and delicious salad.

Utensils

  • Large bowl
  • Small bowl
  • Whisk

Ingredients

  • 4 stalks celery, thinly sliced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped walnuts
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the thinly sliced celery, chickpeas, chopped parsley, and chopped walnuts.
  2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
  3. Pour the dressing over the salad ingredients in the large bowl.
  4. Toss the salad until well coated with the dressing.
  5. Serve the celery and chickpea salad immediately.