Double Celery Soup

Double Celery Soup - 150 Author: Canadian Living Credits: Double Celery Soup - 150

Using olive oil instead of butter makes this lovely light green purée vegan.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: December 2009

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 6 celery ribs sliced
  • 3 leeks (white and light green parts only), sliced
  • 1 teaspoon crushed fennel seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 celery root (about 1 lb/500 g), peeled and chopped
  • 4 cups vegetable broth
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped celery leaves

Method

In large saucepan or Dutch oven, melt butter over medium heat; cook celery, leeks, fennel seeds, salt and pepper, stirring occasionally, until translucent, about 20 minutes. Add celery root, broth and 4 cups (1 L) water; bring to boil. Reduce heat and simmer, covered, until vegetables are soft, about 25 minutes. Remove from heat and stir in parsley; let stand 5 minutes.

Using immersion blender or in batches in blender, purée soup until smooth. Stir in lemon juice. (Make-ahead: Let cool for 30 minutes. Transfer to airtight container and refrigerate for up to 2 days. Reheat.) Ladle into bowls; sprinkle with celery leaves.

Nutritional facts Per serving: about

  • Sodium 423 mg
  • Protein 2 g
  • Calories 57.0
  • Total fat 3 g
  • Potassium 175 mg
  • Cholesterol 9 mg
  • Saturated fat 2 g
  • Total carbohydrate 8 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Double Celery Soup

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