One of my favorite foods this time of year are soups. I absolutely adore them and really enjoy making them as well. Soups are a great way to use up vegetables that have been in your fridge for a while. You can make soups with just about any vegetable. I had a lot of celery, and I thought about a Cream of Celery Soup which I have never made before. I went in search of a recipe and came across one that looked really great at The Daring Gourmet. I adapted it a bit to make it a Lower Fat Cream of Celery Soup, but you certainly can make it the regular way with heavy cream. I used a combination of fat free half and half and 1% lowfat milk. However, I did use butter but if you want to make it lower cholesterol, just use a vegetable oil, preferably light olive oil. You don’t want to use extra virgin olive oil in this because you want an oil that doesn’t have any flavor. I wasn’t sure if my family would like it, but they absolutely loved it. It’s a perfect hearty, creamy soup for any time of the year. So to see how I made my Lower Fat Cream of Celery Soup, keep on reading.
|Lower Fat Cream of Celery Soup|
- 4 tbsp. butter
- 1 medium onion, finely chopped
- 5-6 stalks of celery, finely diced
- 2 large cloves of garlic, minced
- 1 (14.5 oz) can of chicken or vegetable broth (plus more, if the soup gets too thick)
- ⅓ cup all-purpose flour
- 1 cup fat free half and half
- ½ cup 1% lowfat milk
- Salt and pepper, to taste
- In a large non stick Dutch oven over medium heat melt the butter and then add the celery, onions, garlic, salt and pepper. Cook until translucent and the vegetables start to soften, about 5-7 minutes. Add in the flour and mix well. Cook for about a minute, stirring often. Add in the broth and the milk/cream mixture. Stir to combine. Bring to a quick boil and reduce the heat to a simmer. Continue to simmer for 15 minutes, stirring often. When done, you may need to add a bit more broth, if it gets too thick. Add more salt and pepper, if needed. Serve and enjoy!