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Cream of Celery Soup with a Crispy Parmesan Tuile

Learn how to make my easy Cream of Celery Soup, an easy soup recipe for fall. And what to serve with Cream of Celery Soup? A parmesan tuile! They are made with freshly grated parmesan cheese and cracked pepper, and you won't believe how truly easy they are to make! _____________________________________________________________________ #entertainingwithbeth #CookingChannel #CelerySoup SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite _____________________________________________________________________ PRODUCTS SEEN IN THIS VIDEO: These links go to Amazon where I am compensated on products sold at no cost to the consumer Le Creuset Dutch Oven https://amzn.to/3nb3vDA Vitamix Blender https://amzn.to/3ito3DR French-Style Rolling Pin https://amzn.to/3lcU30S OXO Cheese Grater https://amzn.to/2EXzsy3 FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! http://amzn.to/2jaXw5n (This link goes to Amazon where I am compensated on products sold at no cost to the consumer) _________________________________________________________________________ SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! https://bit.ly/2NTPD08 ________________________________________________________________________ CREAM OF CELERY SOUP RECIPE WITH A CRISPY PARMESAN TUILE Serves 4 PRINT SOUP RECIPE HERE https://bit.ly/36x6pwu PRINT TUILE RECIPE HERE https://bit.ly/3jsXFv7 FOR THE CELERY SOUP: INGREDIENTS: 2 tbsp (30ml) olive oil 1 cup (150g) white onion ½ cup (75g) leeks, white parts, and light green parts 2 cloves garlic Salt and pepper to taste 3 cups(450g) celery 4 cups (950ml) chicken broth 1 cup (150g) cauliflower florets METHOD: Heat the olive oil in a large stockpot. Add the onions, leeks, celery, and garlic, season to taste with salt and pepper, and cook the vegetables until fragrant. Add the chicken broth and cauliflower, cover, and simmer for 6-10 minutes until vegetables are tender. Transfer the soup to a blender and puree until smooth. Transfer back into a cleaned out stockpot, heat to serving temperature, and check for seasoning. Personally, I find the salt and pepper in the first stage will do the trick, but if you feel it needs more go ahead and season again with salt and pepper. Ladle into bowls and serve with the parmesan tuiles. FOR THE PARMESAN TUILES: 2 cups (180g) freshly grated parmesan cheese freshly cracked pepper METHOD: Preheat oven to 400F (200C). Line a baking sheet with parchment paper. Place ¼ cup (22g) mounds of the cheese on the parchment spread out to allow room to spread. You may need to do this in 2 batches to get 8. Top with freshly cracked pepper. Bake for 10 minutes. Remove from the oven and allow to cool just until they are warm but safe to touch. Then once they are cool enough to handle remove them with a metal spatula. Place them over a rolling pin and bend gently around the pin. The crisps will conform to the shape of the pin. Remove and allow them to cool further on a cooling rack. Serve immediately, or allow to rest at room temperature 1-2 hours before serving. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.