LOW-FAT CREAM OF CELERY SOUP

Low-Fat Cream of Celery Soup image

De-'light'-ful blend of celery, creamy base, and seasonings for a warming low-fat version of cream of celery soup. You can substitute beef broth for the chicken broth.

Provided by Karen

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 bunch celery, coarsely chopped
½ onion, coarsely chopped
2 cups chicken broth
1 ½ teaspoons garlic salt
1 teaspoon butter flavoring
1 teaspoon dried parsley
1 teaspoon celery seed
1 teaspoon ground black pepper
2 cups nonfat milk
1 cup potato flakes

Steps:

Heat olive oil in a saucepan over medium heat. Cook and stir celery and onion in hot oil until celery is almost completely tender, about 5 minutes. Add chicken broth, garlic salt, butter flavoring, parsley, celery seed, and black pepper. Bring to a boil, reduce heat to low, cover the saucepan with a lid, and simmer until celery is completely soft, 5 to 10 minutes more. Remove from heat.
Pour milk and potato flakes into a jar, cover the jar with a lid, and shake until flakes and milk are completely combined.
Pour celery mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed celery soup to saucepan.
Heat soup in the saucepan over low heat; stir milk-potato flake mixture into soup until completely incorporated and hot, 3 to 5 minutes.

Nutrition Facts : Calories 102.4 calories, Carbohydrate 15 g, Cholesterol 3.3 mg, Fat 2.8 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 0.4 g, Sodium 889.8 mg, Sugar 6.5 g