Low-Fat Cream of Celery Soup recipe
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Ingredients
- 1 tablespoon olive oil 1 bunch celery, coarsely chopped ½ onion, coarsely chopped 2 cups chicken broth 1 ½ teaspoons garlic salt 1 teaspoon butter flavoring 1 teaspoon dried parsley 1 teaspoon celery seed 1 teaspoon ground black pepper 2 cups nonfat milk 1 cup potato flakes
Nutrition Info
- 102.4 caloriescarbohydrate: 15 gcholesterol: 3.3 mgfat: 2.8 gfiber: 2.1 gprotein: 4.6 gsaturatedFat: 0.4 gservingSize: -sodium: 889.8 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Low-Fat Cream of Celery Soup
Directions
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Heat olive oil in a saucepan over medium heat. Cook and stir celery and onion in hot oil until celery is almost completely tender, about 5 minutes. Add chicken broth, garlic salt, butter flavoring, parsley, celery seed, and black pepper. Bring to a boil, reduce heat to low, cover the saucepan with a lid, and simmer until celery is completely soft, 5 to 10 minutes more. Remove from heat.
Pour milk and potato flakes into a jar, cover the jar with a lid, and shake until flakes and milk are completely combined.
Pour celery mixture into a blender no more than half full. Cover and hold lid down, pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed celery soup to saucepan.
Heat soup in the saucepan over low heat, stir milk-potato flake mixture into soup until completely incorporated and hot, 3 to 5 minutes.