This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Only two things in this world are too serious to be jested on, potatoes and matrimony."
The best recipes are always the ones that are the simplest. I have been making this soup for decades and I am always amazed at how wonderful it is.
Because celery grows in almost all regions of the world it is an ingredient in virtually every cuisine on the planet. The most common variety is pascal celery. This is a hardy breed that produces a light green stalk that is slightly tough. The chewy, fibrous vegetable is often described as stringy because of long strands on the outer stalks.
The best celery has been blanched during cultivation. When the stalks are not fully grown they are wrapped to protect them from the sun. Less energy goes into production of chlorophyll and the pale stalks are more tender and have a stronger celery flavor. Think of how great the flavor of the tender inner stalks are in the celery you buy at the grocery. Blanched celery is also free of string.
There are self-blanching varieties of celery but these are not widely grown by commercial produce companies. More and more small producers are creating heirloom celeries that are either self-blanching or they are taking the time to wrap their plants.
Look for smaller bunches of celery. The larger the stalk is the tougher it will be. Pale celery will usually have more flavor. The stalks should be crisp and firm with little wilting. The best guide for freshness is the leaves. If they are the least bit wilted they are too far gone.
4 ounces celery = 18 calories, <1g fat, <1g sat fat, <1g mono fat, 1g protein, 4g carbohydrates, 99mg sodium, 0mg cholesterol
Servings = 8 | Serving size =about 2 cups
Cooking Time = 45 Minutes
This soup keeps well for 24-48 hours.
Serve with a 2 ounce whole wheat or gluten-free roll.
Serve with Waldorf Salad or Roasted Eggplant Salad or Jicama Salad or Cucumbers & Dill in Sour Cream or Cole Slaw or Healthy Caesar Salad or Roasted Beet and Fennel Salad or Cucumbers in Yogurt with Mint or Zucchini Salad
|1/2 tsp||unsalted butter|
|1 large||white onion (peeled and diced)|
|2||ribs celery (chopped)|
|3 medium||potatoes (peeled and chopped)|
|3 small||leeks (cleaned and sliced very thin)|
|3 cups||2% milk|
Melt butter in a medium stock pot over medium heat and add onions. Cook slowly until slightly translucent. Stir frequently.
Add celery and cook for about two minutes more.
Add leeks and cook over medium heat slowly, until they are limp. Stir frequently.
Reduce the heat to medium-low and add the potatoes and water. Cook until the potatoes are slightly soft. This will take 20 – 25 minutes. Keep adding just enough water to keep the potato and leek mixture just covered.
When the potatoes are soft, add the milk slowly stirring continuously. Add the salt and pepper. Gently reheat the soup.
Serving size = about 2 cups
Servings = 8
Amount Per Serving
|Calories 146||Calories from Fat 20|
|% Daily Value|
|Total Fat 2g||4%|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 26g||9%|
|Dietary Fiber 3g||9%|
|Vitamin A 13%||Vitamin C 36%|
|Calcium 17%||Iron 8%|
|Vitamin K 33 mcg||Potassium 635 mg|
|Magnesium 46 mg|