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Add a photoServings: 4
Ingredients
- 4 c. celery, in 1" chunks
- 3 c. potatoes, in 1" chunks
- 4 c. water
- 1 tsp salt
- 1 c. chopped onion
- 1 c. celery, very finely chopped
- 1/4 tsp celery seeds
- 1/4 tsp salt
- 2 Tbsp. butter
- 1 c. lowfat milk
- 1/4 c. lowfat sour cream, or possibly heavy cream white pepper, to taste
Directions
- Bring celery and potato chunks, water, and salt to a boil in a saucepan. Cook, covered, till soft. Puree in blender. Place in kettle.
- Saute/fry onion with salt in butter till translucent/soft. Add in celery and celery seed.
- Saute/fry till tender. Add in to first mix.
- Whisk lowfat milk, sour or possibly heavy cream and white pepper into soup about 10 min before serving. Heat the soup gently - using a heat-absorber plate under the kettle or possibly a double boiler. Do not cook the soup. Serve as soon as it's warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 554g | |
| Recipe makes 4 servings | |
| Calories 202 | |
| Calories from Fat 84 | 42% |
| Total Fat 9.52g | 12% |
| Saturated Fat 5.77g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 912mg | 38% |
| Potassium 815mg | 23% |
| Total Carbs 24.95g | 7% |
| Dietary Fiber 4.3g | 14% |
| Sugars 7.92g | 5% |
| Protein 5.31g | 8% |
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