"Celery soup?" I thought. Well, why not? Fresh celery flavor in blend so creamy, you'll think it has cream — but this is a healthy, fresh-tasting soup that is good for you. The original recipe is from "Everyday Food" magazine but I substituted chicken broth for half the water. The original recipe said it feeds 4 but it makes 6 servings.
Creamy Celery Soup
Serves 6
2 T butter
1-1/2 lbs celery (12-15 large stalks) sliced into 1/2-1-inch pieces. Save a few leaves for garnish.
1 medium onion, coarsely chopped
1 potato (8-10 ox) in 1/2-inch cubes
3 c chicken broth (optional)
1 T lemon juice
Heat butter in large saucepan and add vegetables. Cook until they start to soften. Add 3 c. water with the chicken broth or, if you want a simpler, fresher taste, use 6 c water. Bring to boil, then lower heat and simmer 20 minutes.
Puree in blender or food processor, or using hand blender. Add lemon juice, season with salt to taste (go light -- you should barely taste the salt.
Garnish with celery leaves.
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