Garlic Creamy Celery Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
12 large celery stalks2 T margarine, divided1 large onion, chopped8 cloves garlic, minced(or two good teaspoons of diced garlic in a jar)1 T unbleached white flour3 medium potatoes, scrubbed and diced (leave the peel on for extra fiber and vitamin C) waterHerbs and spices of your choice1/4 c mixed chopped fresh parsley and dill1/4 c celery leaves (optional)1 to 1-1/2 cups plain soymilk, as needed (I used 1% milk and about 3 cups)Salt and freshly ground pepper to tasteChopped fresh dill or parsley for garnishAsparagus2 leeks
Trim 10 stalks of celery and cut into 1/2-inch dice.
Trim the remaining 2 stalks, cut them into 1/4-inch dice, and set aside. Heat a tablespoon of the margarine (I used butter) in a large soup pot. (I used a very large non-stick frying pan)
Add the onion and garlic and saute over moderate heat until the onion is lightly golden.
Sprinkle in the flour and stir it in until it disappears.
Add the 10 stalks of celery, the potatoes, and just enough water to cover.
Bring to a boil. Add whatever seasonings you wish – salt black pepper – Mrs. Dash
Simmer over low heat until the vegetables are tender, about 25 minutes. Remove from the heat. With a slotted spoon, transfer the solid ingredients and the water they are in, to the container of a food processor or blender and puree, in batches if necessary, until very smooth.
Stir back into the soup pot.
Return to very low heat and add enough soymilk to achieve a slightly thick consistency. (I used roughly 3 cups of 1% milk) Heat the remaining 1 tablespoon of margarine in a small skillet.
Add the reserved celery (I also sliced about 7 spears of asparagus very, very thin and sliced the leek also) and sauted over moderate heat until the leeks were touched with golden spots.
Add to the soup, then season to taste with salt and pepper. (put about 3 teaspoons of salt (this receipe makes a ton)
Serve at once, or allow the soup to stand for an hour or so, then heat through as needed.
Garnish each serving with chopped dill or parsley.
Number of Servings: 10
Recipe submitted by SparkPeople user CHERILYNNMARTEL.
Trim the remaining 2 stalks, cut them into 1/4-inch dice, and set aside. Heat a tablespoon of the margarine (I used butter) in a large soup pot. (I used a very large non-stick frying pan)
Add the onion and garlic and saute over moderate heat until the onion is lightly golden.
Sprinkle in the flour and stir it in until it disappears.
Add the 10 stalks of celery, the potatoes, and just enough water to cover.
Bring to a boil. Add whatever seasonings you wish – salt black pepper – Mrs. Dash
Simmer over low heat until the vegetables are tender, about 25 minutes. Remove from the heat. With a slotted spoon, transfer the solid ingredients and the water they are in, to the container of a food processor or blender and puree, in batches if necessary, until very smooth.
Stir back into the soup pot.
Return to very low heat and add enough soymilk to achieve a slightly thick consistency. (I used roughly 3 cups of 1% milk) Heat the remaining 1 tablespoon of margarine in a small skillet.
Add the reserved celery (I also sliced about 7 spears of asparagus very, very thin and sliced the leek also) and sauted over moderate heat until the leeks were touched with golden spots.
Add to the soup, then season to taste with salt and pepper. (put about 3 teaspoons of salt (this receipe makes a ton)
Serve at once, or allow the soup to stand for an hour or so, then heat through as needed.
Garnish each serving with chopped dill or parsley.
Number of Servings: 10
Recipe submitted by SparkPeople user CHERILYNNMARTEL.
Nutritional Info Amount Per Serving
- Calories: 93.1
- Total Fat: 3.3 g
- Cholesterol: 9.8 mg
- Sodium: 121.2 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 2.6 g
- Protein: 4.3 g
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