Thursday, April 28, 2011

Cream Of Celery Soup

I am not a celery lover. I heard of celery soup the other day and gagged a little. So I decided to overcome my celery soup fear and make my own. It's now one of my favorites! I guess you never know until you try.

You will need a food processor

2 TBSP olive oil
1 1/2 bunches celery
1 large russet or red potato - pealed and chopped into small chunks
1/2 large yellow onion - chopped
2 tsp celery seed
4 cups chicken broth (or 4 cups hot water with 4-5 dissolved chicken bullion cubes)
2 tsp white pepper
1/2 tsp celery salt
2 TBSP butter
3 TBSP flour
1/2 cup milk
*crispy bacon pieces (optional)

In a large stock pot heat olive oil over medium high heat. Add the celery, onion and celery seed - saute about 7-10 minutes, until onion becomes tender. Add chicken stock and potato. Boil until all veggies are very tender. Transfer one third at a time to a food processor and pulse until creamy. Return to low heat and add white pepper and celery salt. 
In a separate small pot melt butter. Stir in the flour to create a paste, then add the milk. Heat until thick and slowly stir into prepared soup. 
Serve topped with crispy bacon pieces and fresh chopped parsley.

**Allergy-free substitutions:
Butter - smart balance
Flour - Gluten free all purpose flour
Milk - So Delicious Unsweetened Coconut milk
To cut down on sodium omit the celery salt and use low sodium chicken stock - or half stock and half water.

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