Jedd made some amazing parmesan/black pepper bread the other day and I decided to make a soup to finish the bread off with. I wanted to do something with a mellow flavor so that the bread could shine, but this simple little celery soup would have been fantastic on its own.
And it’s a little lower in fat too, because I didn’t add any cream to it. Honestly, the only soup I ever add cream to is vichyssoise because once you blend a soup it gets creamy on its own. However, all of the calories I could have saved were negated because I sauteed the vegetables in delicious butter.
No Cream-O-Celery Soup
2 tablespoons of butter or olive oil
5 cups of chopped celery
1 medium carrot, diced
1 large onion, diced
Salt and pepper
1 tablespoon of worcestershire sauce (or vegetarian worcestershire sauce)
1 teaspoon of tabasco
2 teaspoons of dried dill
3 cups of low-salt chicken broth
1 bay leaf
Celery salt (for finishing)
Saute the celery, onion and carrot in the butter. When the vegetables have completely softened add the chicken broth, bay leaf, worcestershire sauce, dill and tabasco. Cook for 15 minutes, then let cool for at least 15 minutes if you are going to use an immersion blender. If you are going to blend the soup in a blender, blend away – but be careful because it’s still hot. Garnish with celery salt.
(Photo by Launie Kettler)