Creamy celery soup
1. Trim ends from celery stalks. Reserve a few celery leaves for garnish; Slice celery stalks and remaining leaves crosswise into 1-inch pieces; transfer to colander. Rinse and drain well.
2. In 51/2- to 6-quart saucepot, heat butter over medium heat. Add celery and leaves, onion, thyme, garlic, salt, and pepper, and cook 20 to 25 minutes or until celery is soft but not browned, stirring occasionally. Add wine and cook 2 minutes or until wine is mostly evaporated.
3. Add broth, potatoes, and water (or vinegar) to saucepot; cover and heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes or until potatoes are very tender.
4. Puree mixture with stick blender until desired consistency.
5. Continue to boil to desired thickness. Add lemon and milk and any other ingredients to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (99g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 93 | ||
Calories from Fat: 35 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 10.7mg | 3 % | |
Sodium 473.8mg | 16 % | |
Potassium 302.3mg | 8 % | |
Total Carbohydrate 12.4g | 4 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 10.6g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 93
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