Serve this soup hot on cold days or cold on warm ones. Organic celery is easy to find; it has a more pronounced taste than conventionally grown celery and is highly recommended.
- Portion size 8 servings
- Credits : Canadian Living Magazine: September 2010
- 2 tablespoons butter
- 7 cups chopped celery (about 1-1/4 lb/625 g)
- 1 white onion chopped
- 1 Spanish onion chopped
- 1 1/2 cup cubed peeled potato
- 3/4 teaspoons salt
- 1 pinch white pepper
- 1 pinch nutmeg
- 2 cups sodium-reduced chicken broth
- 3/4 cups whipping cream
- 6 oz Bleu Bénédictin cheese or other Canadian blue cheese, crumbled
- 1 tablespoon finely chopped fresh chive
MethodIn soup pot, melt butter over medium heat; add celery, onion, potatoes, salt, white pepper and nutmeg. Cover and cook, stirring occasionally and reducing heat if vegetables show any sign of browning, until celery and onion are tender, about 10 minutes.
Add broth and 2-1/2 cups (625 mL) water; bring to boil. Reduce heat and simmer, covered, until potatoes are falling apart, about 20 minutes.
In batches, purée in blender; strain through fine sieve. Reheat soup in clean soup pot; stir in cream and bring to simmer. Stir in 1 cup (250 mL) of the crumbled cheese until melted.
Ladle into bowls. Sprinkle chives over soup; top with remaining cheese. Sprinkle with pepper to taste.
Nutritional facts Per serving: about
- Sodium 754 mg
- Protein 7 g
- Calories 227.0
- Total fat 17 g
- Potassium 403 mg
- Cholesterol 52 mg
- Saturated fat 11 g
- Total carbohydrate 13 g
- Iron 4.0
- Folate 16.0
- Calcium 16.0
- Vitamin A 18.0
- Vitamin C 13.0