Cream of Celery Soup
Cream of Celery Soup
Thanks to the bright and bursting flavor of the celery, you really don’t need too many ingredients for this soup. And thanks to the velvety richness of the potato, you don’t need a lot of cream either (or, to be honest, any).
kitchen gear
- Cutting board
- Sharp knife (adult needed)
- Measuring cups
- Measuring spoons
- Soup pot
- Fork
- Slotted spoon
- Blender (adult needed)
- Pot holders or dish towel
- Large bowl or pot
Ingredients
- 1 tbsp 1 tablespoon vegetable or olive oil
- 1 onion, peeled and chopped
- 1 large bunch celery, including stalks, heart, and leaves, cleaned, trimmed, and chopped (around 4 cups)
- 1 tsp dried herbs, such as rosemary, thyme, or tarragon
- 1 potato, scrubbed and cut into 1-inch chunks
- 4-6 cups low-sodium chicken or vegetable broth (if you like your soup thick, use 4 cups)
- 1/2 cup low-fat milk
Instructions
- Put the pot on the stove, turn the heat to medium, and add the oil. When the oil is hot, add the onion, celery, and dried herbs and cook, stirring occasionally, until tender and lightly colored, about 15 minutes.
- Add the potato and chicken broth, turn the heat to high, and bring to a boil. Partially cover the pot, lower the heat to medium-low, and cook until the potato is tender when you stick the fork in one of the larger pieces, about 30 minutes.
- Using the slotted spoon, remove about half of the solids and put them in the blender. Do not fill it more than halfway. Put the lid on the blender and remove the little cap in the middle of the lid. Cover the hole loosely with the pot holder or dish towel. Turn on the blender to the lowest speed and process until smooth, adding more cooking liquid as necessary.
- Transfer the pureed soup to the large bowl or additional pot. Puree the rest of the solids and add to the bowl or pot, along with the remaining cooking liquid.
- Add the milk if you like, and stir well. Serve right away or cover and refrigerate up to 3 days.