Sunday, December 18, 2011

Puree of Celery Soup

It occurred to me, as a stared at 2 huge celery hearts in my refrigerator, that I have never made a pureed celery soup (this is probably because my husband hates celery).  Since he is deployed, I figured it is probably a good time to try it.  In the past, celery was used as a cleansing tonic to counter the salt-sickness of a winter diet and was only grown in winter and spring. By the 19th century, the season for celery had been extended, and typically lasts from the beginning of September to late April.  Celery is known for its numerous health benefits and has been shown to lower blood pressure (as it is a natural diuretic), prevent cancer (it has 8 anti-cancer compounds), lower cholesterol, calm the nervous system, and reduce inflammation in the body.  I didn't do too much to this simple soup because I really just wanted to highlight the flavor of the celery.  The result was amazing.  I know it's good when I go back for seconds.  Enjoy!

A simple healthy aromatic soup to accompany any meal this winter

Ingredients (makes 4 one cup servings):
2 celery bunches, washed, trimmed, and sliced
2tbs organic butter
1 medium yellow or sweet white onion, diced
1tsp minced garlic
1/2c dry white wine (use what you like to drink & NEVER buy "cooking wine")
1qt chicken stock (msg & gluten free)
1/2tsp fine sea salt
1/4tsp white pepper

1. In a large stock pot, heat butter over medium high heat.  Add onions and saute until translucent.  Add garlic and cook a few minutes more (the onions will brown a bit).
2. Add the celery and cook until hot and coated, about 2 more minutes.  Add the white wine of your choice.  Bring to a boil and simmer until reduced by half.
3. Add your chicken stock and bring to a boil again.  Reduce heat to a simmer and cook until celery is soft, about 15-20 minutes.  Using a blender (in batches) or an immersion blender in the stockpot, puree your soup until it is all a thick liquid.  Return to a simmer one more time (you can add a bit more stock if yours is too thick).  Season to taste with salt and pepper (I ended up using about 1/2tsp salt and 1/4tsp pepper but it really depends on the sodium content of your stock and how much celery were in your bunches so it's up to you).  Serve hot.

Nutritional Information:
1 serving = 1c soup
Calories: 52
Carbs: 6g
Fat: 5g
Protein: 5g
Sodium: ~600mg


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