Friday, January 29, 2010

Creamy Celery Soup

Celery is a magical weight loss food because of its diuretic effects.

Creamy Celery Soup

adapted from a recipe given to me by Caroline Schkolnick
makes 6 servings of 2 cups each = 2 WW Points

1 large bunch of celery with leaves (about 2 pounds)
2 tablespoons olive oil
1 large onion (about 12 oz.)-chopped
1 tablespoon fresh thyme leaves ( Here- I used dry herbs; about 1/4 teaspoon)
1/2 teaspoon salt
1/4 teaspoon coarsely ground blk pepper
1/2 cup white wine (or broth)
3 cans (14 to 14 1/4 chicken broth or 5 1/4 cups)
2 medium all-purpose potatoes(about 6 oz. each), peeled and cut into 1-inch chunk

1. Trim ends from celery stalks. Slice celery stalks and remaining leaves croswise into 1-inch pieces. Rinse and drain well.
2. In 5 1/2 to 6 quart saucepot, heat oil over med. heat. Add celery and leaves, onion, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook at least 20 to 25 minutes or until celery is soft but not browned, stirring occasionally. Add wine (or broth) and cook 2 minutes or until wine is mostly evaporated.
3. Add broth and potatoes to saucepot; cover and heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes or until potatoes are very tender (it took me at least 30 minutes!).
4. Take soup off heat.  With a hand/immersion blender, blend very well until pureed. Taste it--season with salt and pepper.
 
 

5 comments:

Rachel said...

Thank you! This will be my soup for next week. Yum!

Wendy and Sophia said...

I'm eating it right now for lunch as I sit at my desk. Yum!

Rachel said...

Okay, so this soup is really good. I made it tonight for the week.

Anonymous said...

Thank you for the time you took to put this together. I have been craving soups and salads..and good foods like this. thank much, laura

Wendy said...

Laura-Welcome! I hope you enjoy trying out the recipes that you find here. Please let me know how it goes for you!

 
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