Type what you have

Ingredients

• ✓ celery leaf
• olive oil
• onion
• garlic
• freekeh
• carrot
• parsley
• salt
• black pepper
• bay leaf
• chicken stock

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion and cook until slightly softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in freekeh and toast for 3 minutes. Add carrot, celery leaves, parsley, salt, pepper, and bay leaf.
2. 2 Bring to a boil. Reduce heat and simmer until freekeh is tender, 15 to 20 minutes. Taste and adjust seasoning.
3. 3 Allow soup to rest for 5 minutes. Remove bay leaf and serve.

By Bren

Ingredients

• ✓ celery leaf
• olive oil
• onion
• celery
• carrot
• garlic
• basil
• oregano
• mushroom
• salt
• black pepper
• vegetable stock
• farro
• tomato paste
• soy sauce
• coconut milk

Instructions

1. 1 Heat olive oil in a pot over medium heat. Add onion, celery, and carrots. Cook until onion is soft and translucent, 3 to 5 minutes. Add garlic, basil, and oregano and cook for another 30 seconds. Mix in mushrooms, salt, and pepper. Cover and cook, stirring occasionally, over medium-low heat for 10 minutes.
2. 2 Uncover and add celery leaves, vegetable stock, farro, tomato paste, and soy sauce. Simmer until farro is cooked, 25 to 30 minutes.
3. 3 Pour in coconut milk and heat until soup is warmed through, 5 to 10 minutes.

By Bren

Ingredients

• ✓ celery leaf
• chicken stock
• garlic
• black peppercorn
• bay leaf
• onion
• carrot
• celery
• thyme
• salt
• italian seasoning
• black pepper
• egg noodle
• corn
• chicken
• heavy cream

Instructions

1. 1 Bring chicken stock, garlic bulb, peppercorns, and bay leaf to a boil in a large pot. Reduce heat and simmer, covered, until flavors combine, about 35 minutes. Strain out garlic bulb, peppercorns, and bay leaf from the stock.
2. 2 Stir onion, carrots, celery, thyme, salt, Italian seasoning, celery leaves, and black pepper into the stock. Simmer over medium-low heat until carrots are tender, about 18 minutes. Bring to a gentle boil; stir in egg noodles and corn. Cook until noodles are tender yet still firm to the bite, about 8 minutes. Discard thyme bundle.
3. 3 Stir chicken and cream into the pot; simmer until heated through, about 3 minutes.

By Amanda Hutton

Ingredients

• ✓ celery leaf
• turkey breast
• salt
• black pepper
• butter
• onion
• rosemary
• thyme
• white wine

Instructions

1. 1 Rinse turkey breast and pat dry with paper towels; sprinkle with salt and black pepper. Place butter slices, 1/4 cup chopped onion, 2 rosemary sprigs, and 2 thyme sprigs into turkey breast cavity.
2. 2 Place celery leaves, remaining white onion, 3 rosemary sprigs, and 3 thyme sprigs into the bottom of a slow cooker. Lay turkey breast over vegetables and herbs with the top facing down. Pour white wine into the cooker and cover.
3. 3 Cook on High until meat is tender and an instant-read thermometer inserted into the thickest part of breast meat reads 170 degrees (75 degrees C), about 6 hours. Let turkey breast rest for 15 minutes before slicing.

By Andersonfam09

Ingredients

• ✓ celery leaf
• shrimp shell
• onion
• celery
• lemon
• garlic
• black peppercorn
• thyme
• bay leaf
• water

Instructions

1. 1 Combine shrimp shells, onion, celery, celery leaves, lemon, garlic, peppercorns, thyme sprigs, and bay leaves in a saucepan. Pour in water and bring to a boil over medium-high heat. Reduce the heat to low and simmer until reduced by half, skimming off foam as necessary, 45 minutes to 1 hour.
2. 2 Strain and discard solids. Use immediately, or let cool to room temperature and refrigerate or freeze for later use.

By TRB

Ingredients

• ✓ celery leaf
• olive oil
• carrot
• celery
• onion
• parsnip
• turkey broth
• turkey
• tomato paste
• herbes de provence
• salt
• black pepper
• red pepper flakes
• tubetti pasta

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select High Saute function. Add carrots, celery, onion, and parsnip and saute until slightly soft, about 5 minutes. Stir in turkey broth. Add turkey, tomato paste, celery leaves, herbes de Provence, salt, black pepper, and red pepper flakes; stir to combine.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure in short bursts using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Ladle pasta into bowls and top with soup.

By Bren

Ingredients

• ✓ celery leaf
• corn
• black pepper
• salt
• cayenne pepper
• ginger
• rosemary
• thyme
• marjoram
• chicken bouillon
• green bean
• long-grain rice
• tomato
• celery
• carrot
• butter
• bay leaf
• onion
• turkey carcass

Instructions

1. 1 Place turkey carcass pieces into a large soup pot and cover with cold water. Stir in onion, celery leaves, and bay leaves, bring to a boil, and reduce heat to medium-low. Simmer for 2 hours. Strain broth and pour back into soup pot. Pick turkey meat from the carcass and chop meat into bite-size pieces.
2. 2 Heat butter in a skillet; cook and stir carrots and celery until tender, about 8 minutes. Stir carrots, celery, stewed tomatoes with juice, rice, green beans, chicken bouillon cubes, marjoram, thyme, rosemary, ginger, cayenne pepper, salt, and black pepper into broth. Mix in chopped turkey meat.
3. 3 Bring soup back to a boil, reduce heat to low, and simmer until rice is tender, 30 to 35 minutes. Remove and discard rosemary sprigs; stir corn into soup. Adjust salt, cayenne pepper, and black pepper to taste. Lay a paper towel on top of soup to absorb excess oil, if desired.

By M Vidito

Ingredients

• ✓ celery leaf
• tomato paste
• celery
• carrot
• potato
• corn
• marjoram
• bay leaf
• parsley
• water
• beef broth
• black pepper
• salt
• paprika
• all-purpose flour
• onion
• beef round steak
• vegetable oil
• butter

Instructions

1. 1 Melt butter and oil in a large skillet over medium heat until the foam disappears from butter. Cook and stir beef and onion in butter-oil mixture until browned, about 10 minutes.
2. 2 While beef is cooking, mix together flour, paprika, salt, and pepper in a small bowl. Sprinkle flour mixture over browned beef; stir to coat and set aside.
3. 3 Pour beef broth and water into a large soup pot. Stir in parsley, celery leaves, bay leaf, and marjoram. Stir in beef mixture; bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes.
4. 4 Mix in corn, potatoes, carrots, celery, and tomato paste. Bring to a simmer and cook uncovered, stirring occasionally, until vegetables are tender and soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.

By FoodieFamily4

Ingredients

• ✓ celery leaf
• black pepper
• salt
• white rice
• russet potato
• bay leaf
• thyme
• black pepper
• salt
• parsley
• lemon zest
• lemon juice
• anchovy
• garlic
• celery
• carrot
• onion
• olive oil
• swordfish steak
• seafood stock

Instructions

1. 1 Pour stock into a large stockpot and bring to a boil. Boil swordfish until cooked through and easily flaked with a fork, 5 to 6 minutes. Remove fish from stock, reserving all liquid. Coarsely chop/tear fish.
2. 2 Heat 2 tablespoons olive oil in a separate pot and heat to medium. Add onion, carrots, and celery. Saute for 5 minutes, then add garlic. Saute for 1 minute more. Pour in reserved stock. Add in anchovies, lemon juice and zest, parsley, 1/2 tablespoon salt, celery leaves, 1 teaspoon pepper, thyme, and bay leaf. Increase heat and bring to a boil, then reduce to medium-low. Let simmer for flavors to marry, about 20 minutes.
3. 3 Stir in potatoes and rice; let simmer until rice and potatoes are tender, about 20 minutes more, adding swordfish in during the last 5 minutes of cooking time. Season with more salt and pepper to taste.
4. 4 Ladle soup into bowls and drizzle remaining olive oil over it.

By Brian Genest

Ingredients

• ✓ celery leaf
• kosher salt

Instructions

1. 1 Line a microwave-safe plate with a paper towel. Place celery leaves in a single layer on the paper towel; cover with a second paper towel. Microwave leaves, rearranging if needed, in 30-second intervals until dry and crispy. Uncover and cool, about 10 minutes.
2. 2 Measure out 2 tablespoons celery leaves and crumble with your fingers. Add to salt and mix well. Briefly pulse in a spice grinder if desired.

By CarolynCooks

Ingredients

• ✓ celery leaf
• water
• apple cider
• brown sugar
• orange
• salt
• celery stalk
• rosemary
• garlic
• bay leaf
• thyme

Instructions

1. 1 Stir water, apple cider, brown sugar, orange slices, salt, celery, rosemary, garlic, bay leaves, and thyme together in a stock pot; bring to a boil and cook 5 minutes. Cool brine completely before using to brine turkey.

By Annette M Acord

Ingredients

• ✓ celery leaf
• garlic
• parsley
• salt
• corn oil
• pea
• bay scallop
• shrimp

Instructions

1. 1 In a small bowl, stir together the garlic, parsley, celery leaves, salt, and corn oil; set aside. Bring a large pot of lightly salted water to a boil over high heat. Pour in the peas, and return to a boil. Stir in the scallops, and boil for 3 minutes, then add the shrimp and continue cooking for 1 1/2 minutes more. Drain well, then cool in the refrigerator for 30 minutes.
2. 2 Once the seafood has cooled, toss it with the garlic dressing until coated. Refrigerate overnight before serving.

By Lillian

Ingredients

• ✓ celery leaf
• butter
• leek
• salt
• black pepper
• celery
• lemon zest
• garlic

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Add leeks. Sprinkle with salt and pepper; cook, stirring occasionally, until just tender, about 3 minutes. Add celery to skillet.
2. 2 Cook, covered and stirring occasionally, until celery is tender, about 5 minutes. Add lemon zest and garlic; cook, stirring, 1 minute more. Garnish with celery leaves, if desired.

By VirginiaWillis

Ingredients

• ✓ celery leaf
• turkey neck
• giblet
• chicken broth
• onion
• carrot
• white wine
• garlic
• bay leaf
• turkey drippings
• all-purpose flour
• butter
• salt
• black pepper

Instructions

1. 1 Cut turkey neck in half. Set liver aside.
2. 2 Combine neck, giblets, broth, onions, carrots, wine, celery, garlic, and bay leaf in a pot. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add liver and simmer for 30 minutes more.
3. 3 Mix flour and butter together to form a thick paste.
4. 4 Remove and discard neck and giblets. Strain broth, pressing vegetables to extract liquid. Discard vegetables. Add turkey drippings. Add flour mixture gradually and stir until smooth. Bring to a boil and cook until desired thickness is reached, 7 to 10 minutes. Season with salt and pepper.

By Tikeren

Ingredients

• ✓ celery leaf
• morel
• butter-flavored cooking spray
• butter
• red bell pepper
• green onion
• cream cheese
• crabmeat
• egg
• worcestershire sauce
• hot sauce
• salt
• bread crumb
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
2. 2 Mince mushroom stems. Cut mushroom caps in half, lengthwise; place cut-sides up into prepared baking pan.
3. 3 Melt butter in a small skillet over medium heat. Add chopped mushroom stems, red bell pepper, and green onion; cook and stir until green onion is translucent, about 5 minutes. Remove from heat; allow to cool, about 10 minutes.
4. 4 Mix cream cheese, crabmeat, celery leaves, egg, Worcestershire sauce, hot sauce, and sea salt together in a large bowl. Fold in cooled onion mixture. Place a dollop of crabmeat filling into each mushroom cap with a small spoon.
5. 5 Mix bread crumbs and Parmesan cheese together in a small bowl. Sprinkle on top of filled mushroom caps.
6. 6 Bake in the preheated oven until filling is golden brown, 30 to 35 minutes.

By Tarilbrown

Ingredients

• ✓ celery leaf
• olive oil
• turkey bacon
• onion
• celery
• garlic
• chicken broth
• russet potato
• cauliflower
• salt
• milk
• baby clam
• lemon zest
• black pepper

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add turkey bacon and cook until crisp, 4 to 6 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the saucepan.
2. 2 Add onion and celery to the saucepan; cook over medium heat until onion is translucent, about 4 minutes. Add garlic; cook, stirring, 30 seconds more. Add chicken broth and potato; bring to a boil.
3. 3 Reduce heat, cover, and simmer for 5 to 7 minutes. Add cauliflower and salt; simmer, stirring occasionally, until vegetables are just tender, about 5 minutes.
4. 4 Working in 2 batches, transfer cooked vegetable mixture to a blender. Add milk and blend until very smooth, about 2 minutes.
5. 5 Stir mixture back into the saucepan. Bring to a gentle simmer to heat through, about 2 minutes. Remove from heat. Stir in clams and lemon zest.
6. 6 Sprinkle servings with pepper, bacon, and celery leaves.

By lkb