GARLICKY CREAM OF CELERY SOUP

Garlicky Cream of Celery Soup image

Yield 6 servings

Number Of Ingredients 13

12 large celery stalks
2 tablespoons olive oil
1 large onion, chopped
8 cloves garlic, minced
2 tablespoons unbleached white flour
3 medium potatoes, peeled and diced
2 teaspoons salt-free seasoning (see page 4 for brands)
1/3 cup mixed chopped fresh parsley and dill
Handful of celery leaves, chopped
1 to 1 1/2 cups rice milk, as needed
1/4 cup Silk creamer
Salt and freshly ground pepper to taste
Chopped fresh dill or parsley for garnish

Steps:

Trim the bottoms off of the celery and remove the strings with a vegetable peeler. Cut 10 of the stalks into 1/2-inch slices. Cut the remaining 2 stalks into 1/4-inch dice, and set aside.
Heat 1 tablespoon of the oil in a soup pot. Add the onion and garlic and sauté over medium heat until the onion is lightly golden.
Sprinkle in the flour and stir it in until it disappears. Add the sliced celery, the potatoes, and just enough water to cover. Bring to a rapid simmer, then lower the heat. Add the seasoning, fresh herbs, and celery leaves. Cover and 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 smoothly pureed, then stir back into the soup pot. Or insert an immersion blender into the pot and puree the soup until smooth. Return to low heat and add enough rice milk to give the soup a slightly thick consistency. Stir in the creamer.
Heat the remaining oil in a small skillet. Add the reserved celery and sauté over medium heat until touched with golden spots. Stir into the soup, then season with salt and pepper. Serve at once, or allow the soup to stand off the heat for an hour or so, then heat through before serving. Garnish each serving with chopped dill or parsley.
Per serving:
Calories: 156
Total fat: 6g
Protein: 3g
Fiber: 3g
Carbohydrate: 24g
Cholesterol: 0mg
Sodium: 87mg