Directions:
- In large saucepan, saute celery and onion in a small amount of olive oil just until vegetables begin to brown.
- Stir in stock or broth. Bring to a boil.
- Stir in potato, reduce heat and simmer 30 to 45 minutes.
- Cool slightly. Puree in food processor or blender.
- Return to saucepan. Season to taste with salt and pepper.
- Stir in cream or half and half.
- Ladle into bowls to serve hot, garnished with a celery leaf.
- Chill if serving cold. Ladle into bowls and garnish with finely chopped celery and leaves for crunch .
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 220.42 Kcal (923 kJ) | ||
| Calories from fat | 49.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.52g | 8% | |
|---|---|---|---|
| Cholesterol | 11.1mg | 4% | |
| Sodium | 142.27mg | 6% | |
| Potassium | 705.39mg | 15% | |
| Total Carbs | 40.42g | 13% | |
| Sugars | 3.89g | 16% | |
| Dietary Fiber | 11.03g | 44% | |
| Protein | 8.54g | 17% | |
| Vitamin C | 33.9mg | 57% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.9mg | 16% | |
| Calcium | 94.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 65 Kcal (272 kJ) | ||
| Calories from fat | 14.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 8% | |
|---|---|---|---|
| Cholesterol | 3.27mg | 4% | |
| Sodium | 41.95mg | 6% | |
| Potassium | 208.02mg | 15% | |
| Total Carbs | 11.92g | 13% | |
| Sugars | 1.15g | 16% | |
| Dietary Fiber | 3.25g | 44% | |
| Protein | 2.52g | 17% | |
| Vitamin C | 10mg | 57% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.9mg | 16% | |
| Calcium | 27.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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