Celery Soup -- Hot or Cold

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By: Andrew Chase

Often soup is overlooked for a party buffet table, but a smooth soup can be attractively served in coffee cups or mugs for genteel sipping. This celery soup is a refreshing starter – served hot on cold days or cold on warm ones. Organically grown celery is especially tasty.

Ingredients

2 tbsp (30 mL) olive oil or vegetable oil

2 lbs (1 kg) celery (including leaves on inner stalks), chopped

1 large white onion or Spanish onion

2 cups (500 mL) cubed peeled potato

1 tsp (5 mL) salt

3 cups (750 mL) chicken stock

1 tbsp (15 mL) finely chopped chives, or 2 tbsp/30 mL chervil leaves

Freshly ground black pepper

Preparation

In large soup pot, heat oil over medium heat; add celery, onion, potatoes and salt. Cover and cook, stirring occasionally and reducing heat if vegetables show any sign of browning, until celery and onion are tender, about 10 minutes.

Add stock and 3 cups/750 mL water and bring to boil; reduce heat and simmer until potatoes are falling apart, 15 to 20 minutes.

In batches, purée in blender, then strain through fine sieve. For hot soup, reheat in clean pot; for cold soup, refrigerate until chilled.

Add salt to taste. Sprinkle with chives and freshly ground black pepper before serving.

Makes 10 to 12 servings.

Serving(s): 10 to 12

Nutritional Information
Per each of 12 servings: about
Calories	61
Protein	2 g
Fat (total)	2 g
Sat. Fat	Trace
Carbohydrate	8 g
Fibre	Trace
Sodium	484 mg
Calcium	4 % RDI
Iron	3 % RDI
Vitamin A	4 % RDI
Vitamin C	12 % RDI
Folate	9 % RDI

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Source

Homemakers Magazine: May 2008

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