xposting: garlicky cream of celery soup

[Guest guest]

Do we all have celery to use up? This idea comes from Nava Atlas. I did read one

rave review of the recipe while seaching the web for Nava's recipes yesterday.

 

xposted to veg-recipe, elf, mc-recipe

 

* Exported from MasterCook *

 

Garlicky Cream of Celery Soup

 

Recipe By :Nava Atlas, Vegetarian Soups for All Seasons

Serving Size : 8 Preparation Time :0:00

Categories : Vegsoups Fall

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 large celery stalks -- divided

2 tablespoons canola oil -- divided

1 large onion -- chopped

8 cloves garlic -- chopped

2 tablespoons unbleached white flour

3 medium potatoes -- peeled and diced

2 teaspoons salt substitute

1/4 cup celery leaves

1 cup lowfat milk or soy milk -- plus

1/2 cup milk (if needed)

salt and black pepper -- to taste

chopped fresh dill or parsley for garnish

 

Trim 10 stalks of celery and cut them into 1/2-inch dice. Trim the remaining 2

stalks, cut them into 1/4-inch dice, and set aside.

 

Heat 1 tablespoon of oil in a soup pot. Add the onions and garlic and saute over

medium heat until the onions are lightly golden. Sprinkle in the flour and stir

until it disappears. Add the 10-stalks of chopped celery, the potatoes and just

enough water to cover. Bring to a simmer, then add the seasoning mix, fresh

herbs, and celery leaves. Simmer gently until the vegetables are tender, about

25 minutes. Remove from the heat.

 

With a slotted spoon, transfer the solid ingredients to a food processor or

blender and puree, in batches if necessary, until very smooth. Stir back into

the soup pot. Return to very low heat and add enough milk or soy milk to achieve

a slightly thick consistency.

 

Heat the remaining oil in a small skillet. Add the reserved celery and saute

over moderate heat until it is touch with golden spots. Add to the soup, then

season to taste with salt and pepper.

 

Serve at once, or allow the soup to stand for an hour or so, then heat through

as needed. Garnish each serving with chopped dill or parsley.

 

Source:

" Vegetarian Soups for all Seasons: A Treasury of Bountiful Low-Fat Soups and

Stews, 1992/96:39 "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 106 Calories; 4g Fat (32.1% calories from

fat); 3g Protein; 16g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 72mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

 

NOTES : This smooth soup will win you over with its elegant simplicity and

intense celery flavor. Nothing enhances it better than Garlic Croutons.

 

Nutr. Assoc. : 0 0 0 0 3309 0 0 0 4038 2130706543 2130706543 2130706543

 

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