You are here

Cream Of Celery Soup

Blender.Splendor's picture
  Onion 1 Medium, quartered
  Butter 1⁄3 Cup (5.33 tbs)
  Celery stalks 8 , cut into 1 pieces
  Potatoes 2 , cubed
  Water 1 Cup (16 tbs)
  Bay leaf 1⁄2
  Salt 1 Dash
  Pepper 1 Dash
  Milk 2 Cup (32 tbs)
  Parsley sprigs 8
  Heavy cream 1⁄2 Cup (8 tbs)

Blender chop onion.
Saute in butter until golden brown.
Put celery, potatoes, water, bay leaf, salt and pepper into saucepan, cover and cook slowly for 30 minutes or until soft.
Remove bay leaf.
Put 1 cup milk into Osterizer container with half of cooked vegetable mixture and onions, cover and process at BLEND until smooth.
Pour into saucepan.
Repeat with remaining mixture.
When mixture is smooth, add parsley and process only until chopped.
Add to mixture in saucepan and heat slowly.
Add cream and seasonings before serving.
Note: This soup may be cooled and frozen before cream is added.
Thaw in saucepan over low heat, add cream and serve.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 278 Calories from Fat 178

% Daily Value*

Total Fat 20 g31.1%

Saturated Fat 12.5 g62.5%

Trans Fat 0 g

Cholesterol 61.8 mg20.6%

Sodium 108.7 mg4.5%

Total Carbohydrates 22 g7.3%

Dietary Fiber 3 g11.9%

Sugars 7 g

Protein 5 g10.2%

Vitamin A 21.2% Vitamin C 32.6%

Calcium 14.1% Iron 4.8%

*Based on a 2000 Calorie diet

Cream Of Celery Soup Recipe