Ingredients
- 4 c. celery, in 1" chunks
- 3 c. potatoes, in 1" chunks
- 4 c. water
- 1 tsp salt
- 1 c. chopped onion
- 1 c. celery, very finely chopped
- 1/4 tsp celery seeds
- 1/4 tsp salt
- 2 Tbsp. butter
- 1 c. lowfat milk
- 1/4 c. lowfat sour cream, or possibly heavy cream white pepper, to taste
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Cream Of Celery
Servings: 4
Directions
- Bring celery and potato chunks, water, and salt to a boil in a saucepan. Cook, covered, till soft. Puree in blender. Place in kettle.
- Saute/fry onion with salt in butter till translucent/soft. Add in celery and celery seed.
- Saute/fry till tender. Add in to first mix.
- Whisk lowfat milk, sour or possibly heavy cream and white pepper into soup about 10 min before serving. Heat the soup gently - using a heat-absorber plate under the kettle or possibly a double boiler. Do not cook the soup. Serve as soon as it's warm.
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