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Add a photoServings: 6
Ingredients
- 4 c. sliced celery (about 2/3 bunch)
- 4 c. lowfat chicken broth unsalted
- 1/4 tsp salt if needed
- 1/3 c. white rice
- 1 pch freshly grnd white pepper
- 1 tsp minced fresh tarragon
- 1 Tbsp. freshly squeezed lemon juice
- 1/2 c. 1% low-fat lowfat milk
Directions
- 1) In a 4-qt saucepan, combine the celery, stock, salt, rice, pepper, and tarragon. Bring to a boil over high heat, partially cover the pan, and simmer the soup over low heat for 30 min.
- 2) Place the soup in a blender or possibly food processor fitted with the steel blade and puree till smooth. Return the soup to the pot, stir in the lemon juice and lowfat milk, don't boil, and simmer 2 min. Serve immediately in heated bowls.
- MAKE AHEAD: The soup can be made up to three days in advance and reheated over low heat, stirring frequently.
- Work time: 15 minsTotal time : 45 mins
- Notes: The natural fiber of the celery and the rice thicken this elegant pale green soup. While most appropriate for a dinner party, this is also comfort food, with tarragon adding zest to the fresh celery flavor.
- Serves6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 6 servings | |
| Calories 63 | |
| Calories from Fat 6 | 10% |
| Total Fat 0.63g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 773mg | 32% |
| Potassium 250mg | 7% |
| Total Carbs 11.5g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.45g | 2% |
| Protein 2.68g | 4% |
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