Summer Celery Soup

Summer Celery Soup

10 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Karen Mitchell
Recipe by  Karen Mitchell

“This soup is light, delicious and so easy to make.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Heat the olive oil in a large saucepan over medium-high heat. Stir in the onions, celery, and potatoes. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the wine, lemon juice, and bay leaf. Bring to a boil over high heat and boil until the wine has reduced by half.
  2. Pour in the chicken broth and bring to a boil. Reduce heat to medium-low, and simmer partially covered for 40 minutes until the vegetables are very tender. Remove the bay leaf and discard.
  3. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Once pureed, stir in the thyme, basil, and parsley. Return to a simmer over medium heat and cook for 5 minutes to infuse the flavor of the herbs. Season to taste with salt and pepper before serving.

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Reviews (10)

Rate This Recipe
RUTHIE923
14

RUTHIE923

I had a bunch of leftover celery that I didn't want to waste and wanted to make a celery soup without a bunch of cream. I found this recipe and it was really great. I did not find it too lemony at all. The small amount of red wine really gives it some depth. Very good. Used dried spices as that's all I had.

dawn555
10

dawn555

Although I like bold flavors, this tasted weird to me. I did substitute oregano and Italian seasoning for the thyme and basil, but I don't think it was those spices that made it taste strange. I think its the wine. Maybe not so much? Also, I wouldn't puree the soup. It turned out brown. Maybe reduce the broth by half so it creates more of a "stew" consistency and leave the veggies as they are.

DeWitt
7

DeWitt

I like this very much. Did not puree the vegetables. I preferred the crunchy taste. Might also substitute lime juice for lemon juice for a different taste.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 178 cal
  • 9%
  • Fat
  • 7.6 g
  • 12%
  • Carbs
  • 21.5 g
  • 7%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 1238 mg
  • 50%

Based on a 2,000 calorie diet

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Lentil Soup with Lemon

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