Recipe courtesy of Jim Coleman
Creamy Celery Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 410
- Total Fat
- 38
- Saturated Fat
- 22
- Carbohydrates
- 14
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 6
- Cholesterol
- 128
- Sodium
- 589
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
Ingredients
1 teaspoon butter
2 teaspoons vegetable oil
2 cups celery, roughly chopped
1/4 cup onions, roughly chopped
3 tablespoons flour
1 1/2 cups chicken stock
1 1/2 cups heavy cream
Salt and pepper to taste
Pinch of dried thyme
Pinch of dried oregano
Pinch of dried tarragon
2 teaspoons celery seeds, toasted and ground
Celery leaves for garnish
Directions
- In a medium sauce pot, melt the butter with the oil and saute the celery and onion for approximately 1 1/2 minutes or until translucent. Add the flour and blend together to make a roux. Add chicken stock and bring to a boil and whisk until it becomes lightly thickened and vegetables are tender Add the heavy cream and blend well together with a mixer.
- Add the remaining ingredients and puree soup in a blender in batches. Serve garnished with celery leaves