Cream Of Celery Soup Recipe - Cooking Index
Cream Of Celery Soup Recipe - Cooking Index
| 10 | Celery stalks - (to 12) | |
| 1 | Onion | |
| 6 cups | 1422ml | Chicken broth |
| 1 1/2 cups | 355ml | Half-and-half |
| 1 1/2 cups | 355ml | Milk |
| Salt - to taste |
Trim the leaves from the celery stalks and trim away the rough bottom edges. Rinse the celery of any dirt. Use only the inner light-colored or white center stalks. Chop the celery into small pieces and place in a pot.
Trim the root and top of the onion. Cut the onion in half from the stem end to the root bottom. Turn each half flat-side down. Slice from the root end to the top in 1/4-inch slices. Cut each half in 1/4-inch slices crosswise. Place in the pot.
Add the broth and bring the soup to a boil. Reduce the heat to a simmer, partially cover the soup and simmer until the celery is tender, 30 minutes. Strain the vegetables from the liquid, keeping the liquid in the pot.
Puree the vegetables in a food processor or blender. Return the puree to the pot and add the half-and-half and milk. Stir to mix well, then add salt to taste. Reheat over low heat and serve hot. Do not let the soup come to a boil. Serve with cornmeal muffins and poached or baked pears with a brown sugar topping.
This recipe yields 4 servings.
Each serving: 243 calories; 346 mg sodium; 47 mg cholesterol; 15 grams fat; 9 grams saturated fat; 17 grams carbohydrates; 10 grams protein; 2.32 grams fiber.
Source:
The Los Angeles Times, 01-23-2002
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