repost: garlicky cream of celery soup

[Guest guest]

Restorative soup for cold and flu season! It would go wonderfully with a

croissant or light sandwich.

 

The one I sent earlier omitted the herbs (parsley and dill).

 

* Exported from MasterCook *

 

Garlicky Cream of Celery Soup (T)

 

Recipe By :Nava Atlas, Vegetarian Soups for All Seasons

Serving Size : 8 Preparation Time :0:00

Categories : 2-Fall Veg Soups

 

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 free herb and spice seasoning mix

1/4 cup mixed chopped fresh parsley and dill

1/4 cup celery leaves

1 cup lowfat milk or soy milk (up to 1 1/2 cups)

salt and black pepper -- to taste

chopped fresh dill or parsley for garnish

8 tablespoons croutons (optional) -- for serving

 

Chop the onion and garlic as directed. Peel and dice the potatoes. 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.

 

Description:

" Curative! "

Source:

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

Stews, 1992/96:39 "

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

 

Per Serving (excluding unknown items): 115 Calories; 4g Fat (29.3% calories from

fat); 2g Protein; 17g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 90mg

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. *REVIEW:

A light, refreshing soup with a surprising amount of flavor. We added about

1/2-tsp Beau Monde Seasoning. After pureeing with a hand blender, we added about

3/4-cup of fat-free half and half. Served with celery saute and croutons: 122

Calories; 4g Fat (28.4% calories from fat); 2g Dietary Fiber. Restorative soup

for cold and flu season! It would go wonderfully with a croissant or light

sandwich. Save extra for a gravy or another soup.

 

Nutr. Assoc. : 0 0 0 0 3309 0 4828 3373 0 58570 2130706543 2130706543 2130706543