PUREE OF CELERY SOUP -- RICH TASTING BUT LOW CAL!
This soup is delicious and also very healthy. By taste, you'd never guess it is so low cal and low fat. Try it; you'll love it! I think a little creme fraiche really ties the flavors together, but it does add fat and calories, so use at your own risk! Enjoy!
Provided by StephanieZ
Categories Vegetable
Time 40m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy-bottomed soup pot, heat the butter over low-to-medium heat.
- Add the onion, garlic, and celery and cook for 3-5 minutes or until the onion is slightly translucent, stirring continuously.
- Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.
- Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the celery and potatoes are soft enough that they can easily be pierced with a fork. (Overcooking at this stage will not improve the soup, the vegetables do not need to be mushy.)
- Remove from heat and purée in a blender, working in batches. Or, use an immersion blender right in the pot.
- Return puréed soup to pot and bring to a simmer again, adding more stock to adjust the thickness if necessary.
- Season to taste with salt and white pepper.
- Optional: Stir ¼ cup creme fraiche (or heavy cream) into the soup just before serving, or garnish each bowl with a swirl of creme fraiche or cream when serving.
- Serve!
Nutrition Facts : Calories 124.1, Fat 7.7, SaturatedFat 4.8, Cholesterol 23.8, Sodium 67.5, Carbohydrate 9.5, Fiber 1.9, Sugar 2.6, Protein 1.4
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