Celery Soup

READY IN: 1hr 55mins
Recipe by lauralie41

This soup was the appetizer for a menu that was emailed to me from Arcamax Chef. To make this diet friendly use fat free chicken broth and half and half. If you would like to avoid using alcohol substitute apple cider for the white wine. For a vegetarian version use vegetable broth instead of chicken broth.

Top Review by Annacia

I made this a few days ago and forget to review it but I'm here now. I made a half recipe and quite enjoyed it. I did need to make it a bit more diabetic friendly so I used low fat evaporated milk for the half and half and skipped the olive oil. It still came out yummy ans was just the thing for a very blustery day.

Ingredients Nutrition

Directions

  1. In a dutch oven melt the butter with the olive oil. Add the onions and potatoes and cook over medium heat for about five minutes. To the potato and onion mixture add the celery and shallots and cook for an additional five minutes.
  2. Slowly pour wine into the vegetables and bring to a boil. Boil for about three minutes than add chicken broth. Cover dutch oven and simmer for approximately one hour or until the vegetables are tender.
  3. Remove from heat and let set for about 20 minutes or until mixture is cool. Pour soup in batches into a blender and blend until smooth. Return blended soup to the dutch oven and heat to a simmer. Add half and half, stirring until well combined. Season with salt and pepper to taste and serve with a crouton garnish.

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