Cream of Celery Soup
10.0g
Net Carbs
4.5g
Protein
52.7g
Fat
1.8g
Fiber
554
Calories
Cooking tip: Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
Ingredients:
- 2 medium (2-1/2" diameter) Onions
- 5 stalk, medium (7-1/2" - 8" long) Celery
- 1/2 teaspoon Black Pepper
- 1 cup Chicken Broth, Bouillon or Consomme
- 1 teaspoon Salt
- 3 tablespoons Unsalted Butter Stick
- 2 servings Celery Root
- 1 ounce raw (yield after cooking) Salt Pork
- 3 cups Heavy Cream
- 8 ounces Sauvignon Blanc Wine
Directions:
- Dice the celery root, celery and white onion. Melt butter in a large saucepan over medium high heat; add the celery root, celery and white onion; cook, stirring frequently, 5 minutes. Add wine, broth, salt, 1/4 teaspoon of the pepper and salt pork. Cook until half the liquid evaporates, about 8 minutes, stirring occasionally.
- Reduce heat to medium. Stir in cream; cook until vegetables are tender, 10 to 12 minutes. Remove and discard salt pork.
- Let soup cool slightly, then pure in a blender in several batches until smooth. Serve warm, garnished with celery leaves and remaining 1/4 teaspoon pepper.
