How to make it

  • This is one of those recipes where your Cuisinart is your best friend. I highly recommend it.
  • Trim ends from celery stalks. Reserve a few celery leaves for garnish; wrap with plastic wrap and refrigerate. Slice celery stalks, carrots and remaining leaves crosswise into 1-inch pieces; transfer to colander. Rinse and drain well.
  • Grate potatoes
  • In 51/2- to 6-quart saucepot, heat oil over medium heat. Add celery, garlic, carrots, leaves, onion, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook 20 to 25 minutes or until celery is soft but not browned, stirring occasionally. Add wine and cook 2 minutes or until wine is mostly evaporated.
  • Add broth, potatoes, and water to saucepot; cover and heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes or until potatoes are very tender.
  • In batches, ladle celery mixture into blender; cover, with center part of cover removed to allow steam to escape, and blend very well until pureed. Pour puree into large bowl. Repeat with remaining mixture.
  • Return soup to saucepot; heat through. Ladle soup into tureen; sprinkle with pepper and garnish with celery leaves.
  • (based on individual servings)
  • Calories: 75
  • Total Fat: 3 g
  • Saturated Fat: 1 g
  • Cholesterol: 0 mg
  • Sodium: 600 mg
  • Carbohydrates: 10 g
  • Fiber: 2 g
  • Protein: 2 g

Reviews & Comments 5

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  • pleclare 7 years ago
    I like the sound of this...
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  • chuckieb 7 years ago
    Oh that one sounds yummy Laura. Bookmarked to try!
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    " It was excellent "
    notyourmomma ate it and said...
    I have celery everywhere...thanks for a great soup to use some of it up!! Love soups, finest kind.
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  • lovebreezy 9 years ago
    Very nice post. Detailed and informative. Saving it.
    BTW did you know that if you tightly wrap celery in foil it will keep crisp longer?
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    " It was excellent "
    chefmeow ate it and said...
    This sounds great my friend. You have my 5. Yummers.
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