Low-Fat Cream of Celery Soup With Garlic, Curry & Herbs
3
People talking
This is my adaptation of a recipe from one of my favorite cookbooks: "Fabulous Fat Free Cooking" by Lynn Fischer. The original recipe is pretty basic and we found it to be a bit blasé (especially if you have a cold or the flu and your tastebuds aren't working for you as well as they should - I've added onion, garlic, curry and some herbs to bring in a bit more flavor. We seem to enjoy it and I hope you will too.
- Ready In:
- 30mins
- Serves:
- Units:
3
People talking
ingredients
- 4 cups chopped celery, with leafy tops
- 2 cups hearty vegetable broth
- 1 medium onion, chopped
- 2 minced garlic cloves
- 1⁄4 cup fresh thyme, minced or 1 tablespoon dried thyme
- 2 tablespoons cornstarch
- 1 cup skim milk
- 1⁄2 cup fat-free liquid creamer
- 1 bay leaf
- 1⁄2 teaspoon curry powder
- salt & freshly ground black pepper, to taste
directions
- In a medium non-stick saucepan, combine celery, onions, garlic and vegetable broth.
- Bring to a near boil over medium-high heat; reduce to medium-low, cover and cook 12 to 15 minutes, or until celery becomes tender.
- Meanwhile, place the cornstarch in a small bowl and gradually whisk in the milk until well blended.
- Whisk milk mixture into the saucepan.
- Whisk in the fat-free liquid creamer.
- Pour the soup into a blender or food processor and process for several minutes until pureed or to your desired consistency.
- Return the soup to saucepan and add bay leaf, thyme and curry; cook over medium heat, stirring constantly 4 to 5 minutes, or until soup thickens.
- Season to taste with salt and freshly ground black pepper.
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RECIPE MADE WITH LOVE BY
@- Carla -
Contributor
@- Carla -
Contributor
"This is my adaptation of a recipe from one of my favorite cookbooks: "Fabulous Fat Free Cooking" by Lynn Fischer. The original recipe is pretty basic and we found it to be a bit blasé (especially if you have a cold or the flu and your tastebuds aren't working for you as well as they should - I've added onion, garlic, curry and some herbs to bring in a bit more flavor. We seem to enjoy it and I hope you will too."
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I really like this recipe. It is so simple, yet flavorful. I used 1 tsp of olive oil to saute the vegetables at the beginning before adding the broth. I used 4 cloved of garlic and 2 bay leaves. I also added the bay leaves with the broth. The soup was nice and creamy with distinct celery flavor and very good for the waist.Reply
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when is the Thyme added? garlic is not listed in ingred. My family didn't care for this too much, I quess if you like Curry it would be OK, It sounded good so I tried it, but would not make it again. I added the Thyme with the celery, & put in 1t. of garlic.Reply
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Reply
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This is my adaptation of a recipe from one of my favorite cookbooks: "Fabulous Fat Free Cooking" by Lynn Fischer. The original recipe is pretty basic and we found it to be a bit blasé (especially if you have a cold or the flu and your tastebuds aren't working for you as well as they should - I've added onion, garlic, curry and some herbs to bring in a bit more flavor. We seem to enjoy it and I hope you will too.
