Light Cream of Celery Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
- 2 medium-sized potatoes, peeled and diced- 4 cups chopped celery, raw - 3 cups water- 1/4 tsp salt- 2 tbsp butter, salted- 1 heaping cup finely minced raw onions- 1 heaping cup very finely minced raw celery- 1 tsp celery seed- 1 cup warmed milk, nonfat- white pepper to taste- 4 to 5 tbsps sour cream, half and half or heavy cream (optional for a richer tasting soup)- freshly minced chives and/or parsley for garnish
1) Place potatoes, 4 cups of celery, water and 1-1/4 tsp salt in a medium-sized saucepan. Bring to a boil, turn the heat way down and simmer, covered, for about 15 minutes until everything is soft. Puree and transfer to a larger saucepan or a kettle.
2) Melt butter in a small skillet. Add onion, finely minced celery, celery seed plus 1/2 tsp salt. Saute about 8 to 10 minutes until the vegetables are tender. Add to puree.
3) Stir in remaining ingredients except garnish. Heat gently (don't cook or boil) and serve topped with something minced and green.
Makes 6 servings.
2) Melt butter in a small skillet. Add onion, finely minced celery, celery seed plus 1/2 tsp salt. Saute about 8 to 10 minutes until the vegetables are tender. Add to puree.
3) Stir in remaining ingredients except garnish. Heat gently (don't cook or boil) and serve topped with something minced and green.
Makes 6 servings.
Nutritional Info Amount Per Serving
- Calories: 124.3
- Total Fat: 4.2 g
- Cholesterol: 11.2 mg
- Sodium: 243.3 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 3.9 g
- Protein: 3.7 g
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