Cream of Celery soup

Name: Cream of Celery soup
Total time: 2400 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 bunch celery; 2 diced sweet onion; 2 tbsp light margerine; 2 cup low sodium chicken broth; 1 cup white cooking wine; 1/4 tsp salt (optional); 1/4 tsp pepper; 2 cup nonfat milk; 1 can evaporated milk; 1/2 tsp parsley; 1/4 tsp nutmeg

THH @cook_2989844

Needed a lower carbohydrate 1st course for a holiday dinner. Was inspired by some outstanding soups we were served on a trip to Kenya. This one is good but not quite there yet.

THH @cook_2989844

Needed a lower carbohydrate 1st course for a holiday dinner. Was inspired by some outstanding soups we were served on a trip to Kenya. This one is good but not quite there yet.

Saved

Ingredients

40 mins

8 servings

Soup stock
1 bunchcelery
2diced sweet onion
2 tbsplight margerine
2 cuplow sodium chicken broth
1 cupwhite cooking wine
1/4 tspsalt (optional)
1/4 tsppepper
Cream base
2 cupnonfat milk
1 canevaporated milk
1/2 tspparsley
1/4 tspnutmeg

Saved

Steps

40 mins

1

Chop celery into small pieces. Use the entire bunch (~4 cups). Reserve the leaves for garnish.
2

Chop onions into small chunks.
3

Melt light margerine into a large saucepot or dutch oven. Add celery and onions and saute for ~5 minutes.
4

Add wine, chicken broth, salt and pepper. Simmer for 15 minutes.
5

While celery stock is on simmer, combine evaporated milk and skim milk and heat on low. Stir to keep from scalding.
6

Remove celery stock from heat and let cool a few minutes. Run batches through a blender to puree the soup stock.
7

Return pureed soup to pot and add cream base. Add parsley and nutmeg and simmer ~12 minutes.
8

Serve hot garnished with a celery leaf, and a sprinkling of parsley or nutmeg.
9

May be refrigerated for two days prior to serving.