Best 9 Jamie Kennedys Celery Root Soup With Blue Cheese Toasts Recipes

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In search of a heartwarming and savory dish that exudes both elegance and comfort? Look no further than Jamie Kennedy's Celery Root Soup with Blue Cheese Toasts, a culinary masterpiece that perfectly captures the essence of rustic sophistication. This tantalizing creation boasts a velvety smooth celery root soup as its centerpiece, enhanced by a symphony of aromatic vegetables, a hint of cream, and an inspired blue cheese twist that elevates it to an extraordinary level of deliciousness. Accompanied by crispy, golden-brown toasts adorned with creamy blue cheese, this remarkable soup promises an unforgettable gastronomic journey that will delight even the most discerning palate.

Let's cook with our recipes!

CELERY ROOT SOUP



Celery Root Soup image

In a medium pot, heat olive oil over medium-high heat. Add onions, celery root, and potatoes; sauté until beginning to soften, about 8 to 10 minutes. Add

Provided by Jamie Geller

Categories     Soups

Time 40m

Yield 6 as an appetizer or 2 as an entrée Servings

Number Of Ingredients 8

2 tablespoons olive oil, plus more for garnish (optional)
1 large onion, coarsely chopped
1 large celery root (about 1 ½ pounds), peeled and coarsely chopped
1 small baking potato, peeled and coarsely chopped
1 teaspoon kosher salt
1/2 teaspoon garlic powder
2 to 3 cups vegetable stock, divided
Paprika for garnish (optional)

Steps:

  • In a medium pot, heat olive oil over medium-high heat. Add onions, celery root, and potatoes; sauté until beginning to soften, about 8 to 10 minutes. Add salt and garlic powder, and sauté until fragrant, about 2 minutes. Add 2 cups stock and bring to a boil. Reduce to a simmer and cook until celery root and potatoes are softened, about 12 to 16 minutes. Using an immersion blender, blend until smooth, adding extra stock as necessary to reach desired consistency. Divide among 6 small bowls and garnish with a pinch of paprika and a drizzle of olive oil. Serve immediately, or refrigerate until ready to serve and reheat on the stove top. MAKE IT A MEAL: Divide soup between 2 large bowls and serve with seasoned rolls: Take store-bought pizza dough, shape into dinner rolls, and bake according to package directions. Before baking, brush each roll with olive oil and sprinkle with a mixture of poppy seeds, garlic powder, and kosher salt. Tip - Serve this soup in shooters if you're having a buffet style meal so everyone can have a taste.

Nutrition Facts :

CREAM OF CELERY ROOT SOUP



Cream of Celery Root Soup image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 11

2 tablespoons butter
2 1 pound celery roots, peeled, cut into 1 inch pieces
2 medium onions, chopped
1 cup chopped celery
2 garlic cloves, minced
1 teaspoon celery salt
1/8 teaspoon cayenne pepper
1/2 cup dry vermouth or dry white wine
5 cups chicken or vegetable stock
1 cup whipping cream
Chopped fresh chives or celery leaves

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add celery roots, onions and celery. Sprinkle with salt and pepper. Cover and cook until tender, stirring occasionally, about 20 minutes. Add garlic, celery salt and cayenne pepper and stir 1 minute. Add vermouth and boil until most of liquid evaporates, about 8 minutes. Add stock. Bring to boil. Reduce heat and simmer until vegetables are very tender, about 15 minutes. Puree soup in blender in batches until smooth. Return to saucepan. Add cream. Simmer until thickened to desired consistency, about 5 minutes. Ladle soup into bowls. Sprinkle with chives and serve.

CREAMY CELERY ROOT SOUP



Creamy Celery Root Soup image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil, plus more for drizzling
3 ribs celery, chopped
1 large onion, chopped
2 medium celery root, peeled and chopped (about 2 1/4 pounds or 4 cups chopped)
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
1 quart low-sodium chicken broth
1 bay leaf
1 cup oat milk
Chopped chives, for garnish

Steps:

  • Heat the olive oil in a medium Dutch oven over medium heat. Add the celery and onion and cook until they begin to wilt, about 4 minutes. Add the celery root and toss to coat in the oil. Add the thyme and season with 1 teaspoon salt and a generous grinding of black pepper. Cook, stirring, until the celery root beings to wilt, about 4 minutes.
  • Add the chicken broth, bay leaf and 2 cups water. Bring to a simmer and cook until the vegetables are tender, about 30 minutes. Add the oat milk and simmer to incorporate, 3 to 4 minutes.
  • Remove the bay leaf and blend the soup in a blender, in batches, until silky and smooth. Return the soup to the pot to heat through. Season with salt and pepper, if necessary. Serve in bowls with a drizzle of olive oil and some chopped chives.

CELERY AND BLUE CHEESE SALAD



Celery and Blue Cheese Salad image

I have been craving the cool crispiness of fresh celery. Now teamed with creamy chunks of tangy blue cheese, it's so simple and so pleasing. Serve with rice pilaf or polenta cutlets. Adapted from Moosewood Restaurant New Classics cookbook. Enjoy! Recomended cheeses are Maytag, mellow Danish, and Buttermilk Blue.

Provided by Sharon123

Categories     Vegetable

Time 10m

Yield 6-8

Number Of Ingredients 5

8 -10 celery ribs, cleaned
3/4 cup blue cheese, crumbled (about 3 oz. cheese)
1/4 teaspoon sea salt
black pepper, coarsely ground
1 tablespoon extra virgin olive oil

Steps:

  • Cut the celery crosswise into 1/2" thick pieces to make 4 cups sliced.
  • Place it in a pretty bowl and sprinkle in crumbled blue cheese.
  • Add the salt, pepper, and olive oil and toss well.
  • Serve chilled. Enjoy!

Nutrition Facts : Calories 88, Fat 7.2, SaturatedFat 3.5, Cholesterol 12.7, Sodium 375, Carbohydrate 2, Fiber 0.8, Sugar 1.1, Protein 4

CREAMY CELERY AND BLUE CHEESE SOUP



Creamy Celery and Blue Cheese Soup image

Make and share this Creamy Celery and Blue Cheese Soup recipe from Food.com.

Provided by Parsley

Categories     Cheese

Time 32m

Yield 6 serving(s)

Number Of Ingredients 13

4 tablespoons butter
1 head celery, chopped (include the leaves!)
1 small onion, chopped
2 garlic cloves, minced
1 large russet potato, ptato peeled and diced very small
1/4 cup flour
2 cups chicken stock (or veggie stock)
1/2 cup white wine (or can use apple juice or white grape juice)
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper (to taste)
salt, if needed, to taste
3/4 cup heavy cream (or half and half or light cream)
4 ounces crumbled blue cheese

Steps:

  • In a soup pot over medium heat, melt butter. Add celery, onion, garlic and potato and saute for 5 - 7 minutes.
  • Add flour and stir constantly for 1 minute.
  • Slowly add stock, wine, white pepper and desired amount of cayenne. Bring to a boil; reduce heat and simmer for 15 - 20 minutes (stirring often), or until veggies are very tender.
  • Stir in cream and blue cheese. Heat through but do not allow to boil. Add salt, if needed.
  • Serve.

Nutrition Facts : Calories 366.6, Fat 25.3, SaturatedFat 15.6, Cholesterol 77.7, Sodium 513.2, Carbohydrate 23.3, Fiber 3, Sugar 4.1, Protein 9.3

CELERY TOASTS



Celery Toasts image

This was the first recipe that the chef and writer Gabrielle Hamilton brought to The Times as an Eat columnist for the Sunday magazine in 2016, a snack-tray-sandwich version of a celery-and-fennel salad served at her restaurant, Prune, in the East Village. It calls for thick, white toasted Pullman bread spread wall to wall with unsalted butter, with slices of blue cheese neatly laid on top, below a mound of shaved celery and thinly sliced scallions dressed in garlic, olive oil, lemon juice and salt, and the whole shebang dusted in ground black pepper before being cut in halves or quarters. "The ingredients come from the grocery store," she wrote in her column. "These toasts are not expensive or intimidating, but they are outstanding."

Provided by Gabrielle Hamilton

Categories     finger foods, appetizer

Time 12m

Yield 2 servings

Number Of Ingredients 10

2 slices country white Pullman bread, 1/2-inch thick
Sweet butter
4 ounces Cambozola triple-cream blue cheese, sliced, divided evenly between two toasts
1 cup shaved celery, from the inner head, toughest outer stalks removed, thinly sliced on the bias
2 scallions, thinly sliced on bias all the way up from the white through the green
1 large clove garlic
Extra-virgin olive oil
Lemon juice
Kosher salt
Several grinds black pepper

Steps:

  • Toast the bread to golden. Butter generously, "wall to wall." Lay cheese slices on top of buttered toast, neatly, evenly.
  • In a small bowl, stir together the celery and the scallions. Microplane the garlic into the celery mixture.
  • Dress with olive oil, lemon juice and salt, and stir very well, until completely dressed, almost wet with dressing.
  • Mound the shaved celery salad evenly on top of the blue-cheese toasts, and grind black pepper over them very generously. Cut each in half or quarters.

BLUE CHEESE TOASTS



Blue Cheese Toasts image

Categories     Bread     Broil     Quick & Easy     Blue Cheese     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 4

1/4 cup crumbled blue cheese
2 tablespoons (1/4 stick) butter, room temperature
12 1/2-inch-thick rounds sourdough baguette
Sugar

Steps:

  • Preheat broiler. Mix cheese and butter in small bowl. Spread cheese mixture over bread rounds, dividing equally. Arrange rounds on baking sheet. Sprinkle each lightly with sugar. Broil until topping is just brown and cheese softens, about 1 minute. Transfer toasts to platter.

CELERY ROOT SOUP WITH CROUTONS



Celery Root Soup with Croutons image

Celery soup is one of my favorite soups. This version is very thick; if you like a thinner soup, you can add some milk in the end.

Provided by Leckerschmecker

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 9

1 pound celery root, peeled and quartered
3 cups vegetable broth
¾ cup heavy cream
1 pinch salt to taste
1 pinch ground white pepper to taste
1 pinch ground nutmeg
1 tablespoon finely chopped fresh parsley leaves
2 slices Italian bread, cubed
1 tablespoon butter

Steps:

  • Bring a large pot of lightly salted water to a simmer, add celery root pieces, and simmer until soft, about 30 minutes. Drain.
  • Place celery root in a blender and process until smooth. Transfer puree to a pot, add vegetable broth, and bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Add cream and cook until hot, but don't boil. Season with salt, pepper, and nutmeg.
  • Meanwhile, melt butter in a skillet over medium heat and toast bread cubes until dry and lightly browned, 3 to 5 minutes.
  • Ladle soup into bowls and garnish with chopped parsley and croutons.

Nutrition Facts : Calories 202.4 calories, Carbohydrate 20.2 g, Cholesterol 38.3 mg, Fat 12.3 g, Fiber 3.2 g, Protein 3.9 g, SaturatedFat 7.2 g, Sodium 585.1 mg, Sugar 4.3 g

CELERY BISQUE WITH STILTON TOASTS



Celery Bisque with Stilton Toasts image

Categories     Soup/Stew     Potato     Vegetable     Blue Cheese     Celery     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

3 tablespoons butter
4 cups sliced celery (about 8 stalks)
1 1/2 cups chopped leeks (white and pale green parts only; from 2 medium)
3/4 pound Yukon Gold potatoes, peeled, diced
4 cups (or more) low-salt chicken broth
1/3 cup plus additional crème fraîche
1/4 teaspoon cayenne pepper
Chopped fresh parsley (optional)
Stilton Toasts

Steps:

  • Melt butter in heavy large pot over medium-high heat. Add celery and leeks. Sauté until celery is slightly softened, about 4 minutes. Add potatoes and 4 cups broth. Bring to boil. Reduce heat to medium-low. Simmer, uncovered, until all vegetables are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return to same pot. Whisk in 1/3 cup crème fraîche and cayenne pepper. Season soup to taste with salt and pepper. (Can be prepared 2 days ahead. Cool, then cover and refrigerate. Rewarm over medium heat before serving, adding more broth to thin if desired.)
  • Ladle soup into bowls. Swirl 1 to 2 teaspoons additional crème fraîche into each. Sprinkle with parsley, if desired. Serve with Stilton Toasts.

Tips:

  • Use fresh celery root: Fresh celery root has a crisp texture and a mild, celery-like flavor. Avoid using celery root that is wilted or has brown spots.
  • Peel the celery root before cooking: The skin of the celery root is tough and fibrous, so it should be peeled before cooking. You can use a vegetable peeler or a sharp knife to remove the skin.
  • Cut the celery root into small pieces: This will help it cook evenly. You can cut the celery root into cubes, slices, or even grate it.
  • Sauté the celery root before adding it to the soup: This will help to develop its flavor and give the soup a richer taste.
  • Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or beef broth.
  • Season the soup to taste: Add salt, pepper, and any other desired seasonings to taste. You can also add a squeeze of lemon juice or a dollop of sour cream to brighten the flavor.
  • Serve the soup with a garnish: A garnish can help to add a pop of color and flavor to the soup. Some popular garnishes for celery root soup include croutons, chopped parsley, or grated Parmesan cheese.

Conclusion:

Celery root soup is a delicious and healthy soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. Whether you like it creamy or chunky, with or without blue cheese, this soup is sure to please. So next time you're looking for a comforting and satisfying soup, give celery root soup a try.

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