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Celery Soup

Posted on March 01, 2014 by Ruth Buttigieg | 0 comments
Summary
A lovely quick and easy summer soup.
Serves 2
Carbohydrate content: 5.7g per serving (11.4g for the whole dish)

Ingredients
  • 2 tbsp butter
  • 1 tsp olive oil
  • 200g celery hearts
  • 2 shallots, chopped
  • 1 tbsp double cream
  • 285ml chicken stock
  • salt and pepper

Instructions

  1. Melt some butter and a drop of oil in a heavy large saucepan over medium heat.
  2. Add some celery and onions.
  3. Cover and cook until very tender, stirring occasionally for about 20 minutes.
  4. Stir in the chicken stock and simmer for about 30 minutes until all vegetables are very tender.
  5. Puree in a blender in batches (can be made the day before, covered and chilled).
  6. Pour the soup into a large saucepan.
  7. Add the cream, bring to simmer, remembering to stirring often.
  8. Thin the soup with more broth if necessary.
  9. Season with salt and pepper.
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