Eat, drink, and be merry, for tomorrow we may diet.
The holidays are over. It’s time (for me, anyway) to go back to my (usual) healthy diet.
I freely admit that I behave badly over the holidays. I have an extra cookie or 2, finish off the wine, skip trimming the fat, etc.
Cookies & hot chocolate for breakfast – my holiday favorite!
January is the month that I pay the price, so to speak. I don’t get too worried about it, but I do try to ease my way back to healthier eating.
The theme for Monday posts in January…. Light Soups.
They are light in both calories and…. weight, suitable for a first course or a soup & salad lunch.
Click here to Pin Cream of Celery Soup
PrintCream of Celery Soup
This is vastly different from the stuff in the can. The potato gives it the creaminess, with just a bit of milk to finish, to give it a velvety texture.
Great way to use up leftover celery.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Soup
Ingredients
- 1 medium onion, chopped
- 4 large or 5 medium ribs celery, chopped
- 1 smallish potato, peeled, roughly chopped
- 1/2 green bell pepper. 3 thin slices cut for garnish, chop the rest
- 1 1/2 cups (12oz, 360ml) chicken broth
- 1 tsp Herbes de Provence
- 1/4 cup (2oz, 60ml) milk
- 1 tbs butter
Instructions
- Heat butter in a medium saucepan.
- Add onion, celery, green pepper, and sauté until onion is tender, about 5 minutes. Add potato, herbs and broth.
- Bring to a boil, cover, reduce heat.
- Simmer until vegetables are done, about 15 minutes.
- Purée in blender or use an immersion blender.
- Add milk and gently reheat. Do not boil.
- Ladle into bowls, garnish with reserved sliced green pepper and serve.
Notes
The green pepper enhances both the color and the flavor.
Another green soup: Creamy Broccoli Soup
That’s it !