Description
A light yet comforting soup made with fresh celery and onions, perfect as a starter or light lunch.
Ingredients
Scale
- 6–8 stalks celery (about 4 cups), finely sliced
- 1 medium onion, finely sliced
- 2 tablespoons butter (or olive oil)
- 2 tablespoons all-purpose flour
- 3 cups low-sodium chicken or vegetable stock
- 1/2 cup heavy cream (or dairy alternative)
- Salt and pepper, to taste
- Squeeze of lemon, to taste
- Chopped celery leaves, for garnish
Instructions
- In a pot, sweat the celery and onion in butter or olive oil over medium-low heat for 8–10 minutes, until soft but not browned.
- Stir in the flour and cook for 1–2 minutes to create a blonde roux.
- Slowly whisk in the stock and simmer for 10–12 minutes until flavors meld.
- Purée the soup until smooth using an immersion blender or countertop blender.
- Finish by stirring in the heavy cream and adjusting the seasoning with salt, pepper, and lemon juice.
Notes
For a gluten-free version, replace the flour with a cornstarch slurry. For a dairy-free option, substitute cream with coconut milk and finish with olive oil.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg