Cream of Celery soup
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.
Cream of Celery soup
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.
Cooking Instructions
- 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.
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