A bowl of wholesome goodness
Post Christmas and my waning appetite coupled with a wilting salad draw meant there was nothing for it but to go gently and brew up a pot full of digestively soothing celery soup for lunch, following on from yet another night of excessive eating and drinking.
You probably already know that celery is highly nutritious and loaded with minerals, vitamins and nutrients essential for good health. It’s also extremely hydrating and alkalizing making it a blessed relief for swollen and over-worked livers everywhere.
Cooked fast celery soup retains all it’s goodness and has an appetising delicately creamy taste with a colour to match.
Serves: 2
Preparation and Cooking Time: 10 minutes
Effort Level: easy
Ingredients:
1 large head celery
2 tsp Knorr liquid chicken stock
500ml water
25g butter
Here’s What You Do:
Wash then finely chop the celery into thin slices.
Fill and boil the kettle.
Melt the butter over a medium heat then add the celery and stir fry around the pan for 3 minutes.
Next pour 500ml boiling water into the pan along with 1½ tbsp Knorr chicken stock. Increase to a high heat and boil rapidly for 5 minutes.
Blitz with a blender stick until smooth and season to taste with salt and pepper.
And voila! Soup in a jiffy.
Nice soup, I’ve been making it lots and have lost 5lbs!!!
Had my doubts about this soup as I don’t go a bundle on celery, but all the food and drink over Xmas has taken its toll leaving me desperate to shift a few pounds and not feel so damn sluggish. What suprised me was how good it tasted. I can easily eat this on a daily basis. Wonderful!
Hi Ginger, Hi Natasha,
Yep there was a head or two lurking in my salad draw! Today I made a fresh batch mixed with some asparagus stalks and once pureed the resulting colour was a beautiful pale green. It tasted so good even my son who is normally very fussy when it comes to all things veggie but especially soups came back for seconds!
If you can’t get the stock over in Germany and in the States, by all means substitute with your own personal preference. Even a sprinkling of good old plain salt will suffice.
Sounds like you have celery leftover from that gravy, like me. Will try it out with a regular chicken stock.
Mmmm, one of my three favorite soups! Cream of mushroom, cream of asparagus & cream of celery will all have me reaching for seconds!
This sounds so good, but you know me, Uma, would I be able to substitute vegetable broth for the chicken without ruining the integrity of the soup? When I make any soup…stews too for that matter, I will use Swanson broths. http://www.swansonbroth.com/ourproducts.aspx
Would this work for me or would I have to adjust something in the recipe?