Creamy Broccoli Celery Soup Recipe - Happy Foods Tube (2024)

FAQs

How can I thicken my cream of broccoli soup? ›

Flour– All-purpose flour is used to thicken the soup by cooking it with equal parts fat to make a roux. Cream– Use heavy cream or half-and-half. This will add to the thick and creamy texture of the soup.

Flavorful and versatile, keep this family-pleasing soup stocked to savor on its own or to use as an ingredient to amp up another dish. The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.

Celery has a very distinctive flavour and I think it's one of those things you probably either like a lot or not at all. As part of a soffritto or in a large salad or vegetable mix, it remains more subtle, adding just a touch of sweetness, especially once cooked; raw there's a slight bitterness to it.

As common as celery is, it truly is a flavor enhancer. So for me, to have a bowlful of this Celery Soup with warm toasty bread ….. is beyond amazing! I hope you like it too!

Add Stale Bread: A few slices of bread also help make a soup creamy. Tear them into pieces and let them soak in a cup or two of the hot soup before pureeing and stirring back into the main pot. 4. Add Yogurt: Plain yogurt works much like cream when added to soups like our avocado soup, but with a lighter result.

"The majority of issues with a creamy soup come from undercooking the vegetables," explains Rick Martinez, associate food editor at BA. They should be uniformly soft, with no resistance or "bite"—otherwise, they will not stand up to the blender. You'll be left with a soup that's watery in portions and lumpy in others.

Mirepoix is an aromatic blend of ingredients made to bring flavors to foods like stews, soups, stocks, and broth. This trinity food is made by slowly cooking carrot, onion, and celery to “sweat” out the flavor and create a delicious base for other recipes to be built upon.

While certain vegetables can work just fine added directly to simmering soups and stews (say, carrots and celery), other vegetables (onions, garlic, and the like) will almost always need at least a brief sweat in a fat-based liquid before adding the remaining ingredients.

Refrigerate leftover soup in a tightly covered container for three to four days. Stir to combine any ingredients that have separated and reheat over medium heat until bubbly but not boiling. Freeze leftover soup in a freezer-safe zipper bag or container for up to three months.

Celery leaves are often suspected to cause bitterness, but we use them in broth and soup all the time. Just go light on them. Also, the tender greens within the center/heart of a bunch of celery are far less bitter than the darker green leaves from the large outer celery stalks.

What herbs go with celery? ›

Herbs: Celery can be seasoned with a variety of herbs such as parsley, thyme, rosemary, and dill. Spices: Celery can be paired with spices such as black pepper, paprika, and celery seed. Nuts: Celery can be paired with nuts such as almonds, cashews, and walnuts for added texture and flavour.

Have you ever cooked something – like, a minestrone soup or a curry with a lot of vinegar – and noticed that the vegetables stay firm and hard even after long cooking? It's not the vegetables or your cooking skills, it's the amount of acidic liquids in the cooking liquid!

Don't use celery if you have high or low thyroid levels or are taking medication for a thyroid disorder.

Add peanut butter to the inside of celery and top off with raisins for a quick, fun, and nutritious treat for your kids! Also try switching the peanut butter out with hummus.

You can peel celery to avoid the tough strings—but you don't have to. It's up to your personal preference.

The common solution is to use a flour-based roux. Flour can thicken up the water phase of the soup, which in turn makes it difficult for fat globules to coalesce.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.

Try rice flour, tapioca starch or potato starch/flour. All will thicken a soup or sauce. Mix a spoonful (you'll have to experiment with quantity) into a small of cold liquid that will go into the soup (milk, water, broth) and then pour it into the hot soup stirring continuously.