Puree of Celery Soup -- Rich Tasting but Low Cal!
Ready In: 40 mins
Serves: 6
Yields: 6 cups
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, peeled and coarsely chopped
- 1 lb fresh celery, washed and coarsely chopped
- 1 garlic clove, peeled and crushed
- 1⁄2 cup dry white wine
- 1 medium baking potato, peeled and sliced
- 4 cups vegetable stock (home made if possible)
- kosher salt, to taste
- white pepper, to taste
Optional
- 1⁄4 cup creme fraiche
Directions
- In a heavy-bottomed soup pot, heat the butter over low-to-medium heat.
- Add the onion, garlic, and celery and cook for 3-5 minutes or until the onion is slightly translucent, stirring continuously.
- Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.
- Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the celery and potatoes are soft enough that they can easily be pierced with a fork. (Overcooking at this stage will not improve the soup, the vegetables do not need to be mushy.)
- Remove from heat and purée in a blender, working in batches. Or, use an immersion blender right in the pot.
- Return puréed soup to pot and bring to a simmer again, adding more stock to adjust the thickness if necessary.
- Season to taste with salt and white pepper.
- Optional: Stir ¼ cup creme fraiche (or heavy cream) into the soup just before serving, or garnish each bowl with a swirl of creme fraiche or cream when serving.
- Serve!
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