Low-Fat Cream of Celery Soup With Garlic, Curry & Herbs |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is my adaptation of a recipe from one of my favorite cookbooks: Fabulous Fat Free Cooking by Lynn Fischer. The original recipe is pretty basic and we found it to be a bit blasé (especially if you have a cold or the flu and your tastebuds aren't working for you as well as they should - I've added onion, garlic, curry and some herbs to bring in a bit more flavor. We seem to enjoy it and I hope you will too. Ingredients:
4 cups chopped celery, with leafy tops |
2 cups hearty vegetable broth |
1 medium onion, chopped |
2 minced garlic cloves |
1/4 cup fresh thyme, minced or 1 tablespoon dried thyme |
2 tablespoons cornstarch |
1 cup skim milk |
1/2 cup fat-free liquid creamer |
1 bay leaf |
1/2 teaspoon curry powder |
salt & freshly ground black pepper, to taste |
Directions:
1. In a medium non-stick saucepan, combine celery, onions, garlic and vegetable broth.
2. Bring to a near boil over medium-high heat; reduce to medium-low, cover and cook 12 to 15 minutes, or until celery becomes tender.
3. Meanwhile, place the cornstarch in a small bowl and gradually whisk in the milk until well blended.
4. Whisk milk mixture into the saucepan.
5. Whisk in the fat-free liquid creamer.
6. Pour the soup into a blender or food processor and process for several minutes until pureed or to your desired consistency.
7. Return the soup to saucepan and add bay leaf, thyme and curry; cook over medium heat, stirring constantly 4 to 5 minutes, or until soup thickens.
8. Season to taste with salt and freshly ground black pepper.
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