Cream of Celery Soup

Cream of Celery Soup

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From: Eatingwell.com, September 2019

This quick and easy cream of celery soup is full of flavor, thanks to lemon, tarragon and fennel, which complement the vegetal flavor of the celery. A bit of cream makes it rich but not too heavy. This healthy soup would be a wonderful starter for a special meal—it's particularly nice with salmon.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 bunch celery (1¼ pounds)
  • 3 tablespoons olive oil, divided
  • 2 cups chopped yellow onions
  • 1 tablespoon chopped fresh thyme
  • 4 cloves garlic, finely chopped
  • 1 teaspoon lemon zest
  • ¾ teaspoon ground fennel seed
  • 4 cups no-salt-added chicken broth
  • ½ teaspoon salt
  • 2 cups fresh baby spinach
  • 1½ tablespoons fresh tarragon leaves
  • 1 tablespoon lemon juice
  • ½ cup heavy cream
  • ⅛ teaspoon ground white pepper

Preparation

  • Prep

  • Ready In

  1. Remove and reserve leaves from celery (about ½ cup); set aside. Chop celery stalks to equal 4 cups. (Reserve any remaining stalks for another use.)
  2. Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Add the chopped celery stalks, onions, thyme and garlic; cook, stirring often, until the vegetables are softened, 8 to 10 minutes. Add lemon zest and ground fennel; cook, stirring occasionally, for 30 seconds. Add broth and salt; bring the mixture to a boil. Boil, stirring occasionally, until the celery is soft, 5 to 6 minutes.
  3. Add spinach, tarragon and lemon juice to the celery mixture; cook over medium-high heat, stirring occasionally, for 1 minute. Remove from heat.
  4. Working in batches, if needed, transfer the soup to a blender. Secure the lid on the blender, and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process on low speed, gradually increasing to high, until the mixture is smooth, about 45 seconds. (Alternatively, process soup in the pot using an immersion blender until smooth, about 2 minutes; use caution when blending hot liquids.) Stir in cream and white pepper.
  5. Ladle the soup evenly into 8 bowls; drizzle with the remaining 2 tablespoons oil and sprinkle with the reserved celery leaves.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 141 calories; 11 g fat(4 g sat); 2 g fiber; 8 g carbohydrates; 3 g protein; 49 mcg folate; 17 mg cholesterol; 4 g sugars; 0 g added sugars; 1,264 IU vitamin A; 9 mg vitamin C; 61 mg calcium; 1 mg iron; 277 mg sodium; 384 mg potassium
  • Nutrition Bonus: Vitamin A (25% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 2½ fat, 1 vegetable

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