Puree of Celery Soup -- Rich Tasting but Low Cal!

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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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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