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My review
Summer Celery Soup
Karen Mitchell
"This soup is light, delicious and so easy to make."
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Ingredients
1 h 30 m servings 178 calsOriginal recipe yields 4 servings
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Directions
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- Heat the olive oil in a large saucepan over medium-high heat. Stir in the onions, celery, and potatoes. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the wine, lemon juice, and bay leaf. Bring to a boil over high heat and boil until the wine has reduced by half.
- Pour in the chicken broth and bring to a boil. Reduce heat to medium-low, and simmer partially covered for 40 minutes until the vegetables are very tender. Remove the bay leaf and discard.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Once pureed, stir in the thyme, basil, and parsley. Return to a simmer over medium heat and cook for 5 minutes to infuse the flavor of the herbs. Season to taste with salt and pepper before serving.
Nutrition Facts
Per Serving: 178 calories; 7.6 g fat; 21.5 g carbohydrates; 3.6 g protein; 6 mg cholesterol; 1238 mg sodium. Full nutrition
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Reviews
Read all reviews 1314 Ratings
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Most helpful positive review
9/26/2009
I had a bunch of leftover celery that I didn't want to waste and wanted to make a celery soup without a bunch of cream. I found this recipe and it was really great. I did not find it too lemony ...
Most helpful critical review
1/12/2010
Although I like bold flavors, this tasted weird to me. I did substitute oregano and Italian seasoning for the thyme and basil, but I don't think it was those spices that made it taste strange. ...
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9/26/2009
I had a bunch of leftover celery that I didn't want to waste and wanted to make a celery soup without a bunch of cream. I found this recipe and it was really great. I did not find it too lemony ...
1/12/2010
Although I like bold flavors, this tasted weird to me. I did substitute oregano and Italian seasoning for the thyme and basil, but I don't think it was those spices that made it taste strange. ...
1/4/2010
I like this very much. Did not puree the vegetables. I preferred the crunchy taste. Might also substitute lime juice for lemon juice for a different taste.
9/18/2008
A good recipe but a little to "lemony" for our taste. After ladeling into bowls I drizzled a little EVVO on top.
12/13/2009
Loved it! We needed to use up a bunch of celery and this recipe sounded like a great alternative to traditional cream of celery. It was light and refreshing.
9/4/2010
In submitting this recipe, I forgot to write that I use chicken stock, not broth. Kitchen Basics makes the best low sodium store- bought version, but of course, nothing beats your own :)
5/7/2010
I loved this recipe, I lke it because is light, basically you are eating vegies, with out the extra calories (i.e cream) and it fills you up. the lemony taste is refreshing.
3/2/2010
Actually called this "Snowed in Celery Soup". Luckily I had everything on hand since I couldn't go grocery shopping. It was an Okay soup.
5/22/2011
I did this recipe in less steps. I did not use oil, since I pureed the raw veggies in the blender (I have a Vita-Mix): 4 cups water, the onion, celery, potatoes, bay leaf and I also added about...