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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Delicious and nutritious simple soup recipe found on It naturally catches my attention because there is no cream involved in the making of this soup and most importantly it is an excellent way of not wasting that bunch of celery going limp in the veggie bin. Read more . I have made alterations from the original recipe substituing vegetable broth, adding carrots, grating the potato instead of chunks and the optional jalapeno. Ingredients:
1 large bunch celery with leaves (about 2 pounds) |
2 tablespoons olive oil |
1 large onion (about 12 ounces), chopped |
2 cloves garlic, chopped |
1 cup carrots sliced |
1 tablespoon fresh thyme leaves |
salt and coarsely ground black pepper |
1/2 cup white wine |
4 cups vegetable broth |
2 medium all-purpose potatoes (about 6 ounces each), grated |
2 cups water |
1 jalapeno, chopped (optional) |
Directions:
1. This is one of those recipes where your Cuisinart is your best friend. I highly recommend it.
2. Trim ends from celery stalks. Reserve a few celery leaves for garnish; wrap with plastic wrap and refrigerate. Slice celery stalks, carrots and remaining leaves crosswise into 1-inch pieces; transfer to colander. Rinse and drain well.
3. Grate potatoes
4. In 51/2- to 6-quart saucepot, heat oil over medium heat. Add celery, garlic, carrots, leaves, onion, thyme, 1/2 teaspoon salt, and 1/4 teaspoon 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.
5. Add broth, potatoes, and water 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.
6. In batches, ladle celery mixture into blender; cover, with center part of cover removed to allow steam to escape, and blend very well until pureed. Pour puree into large bowl. Repeat with remaining mixture.
7. Return soup to saucepot; heat through. Ladle soup into tureen; sprinkle with pepper and garnish with celery leaves.
8. NUTRITIONAL INFORMATION
9. (based on individual servings)
10. Calories: 75
11. Total Fat: 3 g
12. Saturated Fat: 1 g
13. Cholesterol: 0 mg
14. Sodium: 600 mg
15. Carbohydrates: 10 g
16. Fiber: 2 g
17. Protein: 2 g
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