LOW FAT CREAM OF CELERY SOUP RECIPES

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CELERY CREAM SOUP RECIPE - FOOD.COM



Celery Cream Soup Recipe - Food.com image

Imagine the aroma of home made cream of celery soup simmering on the stove. Simple, easy and rich in flavor.

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6 serving(s)

Number Of Ingredients 13

3 tablespoons butter
1 1/2 lbs celery ribs, sliced
2 large onions, chopped
3 cloves garlic, chopped
3 tablespoons flour
6 cups chicken broth (reduced sodium)
1 bay leaf
1 cup heavy cream
1 tablespoon lemon juice
3 -4 dashes hot sauce
salt
white pepper
celery leaves (for garnish)

Steps:

  • In a large sauce pan, melt butter, add celery, onions, and garlic.
  • Cook over medium low heat until soft.
  • Add flour and cook 1-2 minutes over low heat.
  • Add chicken broth and bay leaf, bring to a boil reduce heat, cover and simmer 30 minutes.
  • Remove bay leaf, puree (in small batches) in a blender or processor.
  • Add cream, lemon juice, hot sauce, salt and pepper.
  • Reheat and simmer 5 minutes.
  • Garnish with celery leaves.

Nutrition Facts : Calories 282, FatContent 22.1, SaturatedFatContent 13.2, CholesterolContent 69.6, SodiumContent 906.3, CarbohydrateContent 13.7, FiberContent 2.8, SugarContent 5, ProteinContent 7.6

LOW-FAT POTATO SOUP RECIPE: HOW TO MAKE IT



Low-Fat Potato Soup Recipe: How to Make It image

"My husband usually doesn't care for low-fat dishes," notes Natalie Warf of Spring Lake, North Carolina. "So after finishing a bowl of this rich-tasting soup, he was surprised to learn that it's very low in fat."

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 5 servings.

Number Of Ingredients 8

1-3/4 cups diced peeled potatoes
1 medium onion, chopped
1/4 cup chopped celery
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/8 teaspoon pepper
3 tablespoons cornstarch
1 can (12 ounces) fat-free evaporated milk, divided
1 cup shredded reduced-fat cheddar cheese

Steps:

  • In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 15-18 minutes. , Combine cornstarch and 1/4 cup milk until smooth; stir into potato mixture. Add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted.

Nutrition Facts : Calories 178 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 9mg cholesterol, SodiumContent 274mg sodium, CarbohydrateContent 26g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 14g protein. Diabetic Exchanges 2 starch

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