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Puree of Celery Soup -- Rich Tasting but Low Cal!

2 tablespoons unsalted butter
1 medium yellow onion, peeled and coarsely chopped
1 lb fresh celery, washed and coarsely chopped
1 garlic clove, peeled and crushed
12 cup dry white wine
1 medium baking potato, peeled and sliced
4 cups vegetable stock (home made if possible)
kosher salt, to taste
white pepper, to taste
14 cup creme fraiche


In a heavy-bottomed soup pot, heat the butter over low-to-medium heat. Add the onion, garlic, and celery and cook for 3-5 minutes or until the onion is slightly translucent, stirring continuously. Add the wine and cook for another minute or two or until the wine seems to have reduced by about half. Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the celery and potatoes are soft enough that they can easily be pierced with a fork. (Overcooking at this stage will not improve the soup, the vegetables do not need to be mushy.) Remove from heat and puree in a blender, working in batches. Or, use an immersion blender right in the pot. Return pureed soup to pot and bring to a simmer again, adding more stock to adjust the thickness if necessary. Season to taste with salt and white pepper. Optional: Stir 1/4 cup creme fraiche (or heavy cream) into the soup just before serving, or garnish each bowl with a swirl of creme fraiche or cream when serving. Serve!

Source: www.food.com