Friday, 22 June 2018

No Cream Celery Soup

This no cream celery soup is way better than its creamier (read hip widening) cousin and we don't need such deterants in our lives now do we. Hence I bring to you a scrumptious, soulful and soothing alternative perfect if you are watching your weight, or even if you are craving an edible equivalent of a warm blanket on a rainy day (God knows I do!) minus the four ladles of oil required to make a naughty waist expander a.k.a deep fried snack.

So, to cut calories, I’ve found a way to make beautiful creamy soups that don’t have a bit of cream.  The trick – adding a small sized potato which adds to bulk as well giving the soup a creamy constancy.

This one is my go-to recipes when I’m craving soup I love how quick it comes together.  The only tedious part is chopping up the celery, garlic, onions and peeling one potato.

It really is simple to make.

For serving two

You will need:

1/2 cup celery stalks
1 onion, medium sized
1 potato, small sized
5-6 garlic cloves
1 bullion cube (taste maker either vegetable or chicken)
Salt - a tiny pinch
Black pepper, crushed - as per requirement

Here’s how to make it:

Start with cutting the celery into roughly the same-sized pieces, about an inch – 1.5 inches, don’t worry about precision as the soup is going to be puréed anyway.  You just want it to cook evenly.

In a large pot, heat the oil over medium heat.

Add the onion and cook until soft and then add the garlic and cook another minute.

Next add in the celery and potato.

Increase the heat to medium-high and bring to a boil.

Cover and lower the heat and simmer for about 20 minutes or until the celery and potatoes are soft enough that they can easily pureed (But don’t let them get mushy).

Remove the soup from heat and remove enough stock so that the celery just covered by the remaining stock. Set the reserved stock aside.

Purée the soup with a stick (hand)blender in the pot adding the reserved stock little by little until the soup reaches the desired consistency.

If you don’t have a stick blender a food processor or blender would work too.

Sprinkle with crushed black pepper and serve hot


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