Puree Of Celery Soup Rich Tasting But Low Cal Food

CELERY SOUP

Steps:

• Heat the oil in a large saucepan over a medium heat, tip in the celery, garlic and potatoes and coat in the oil. Add a splash of water and a big pinch of salt and cook, stirring regularly for 15 mins, adding a little more water if the veg begins to stick.
• Pour in the vegetable stock and bring to the boil, then turn the heat down and simmer for 20 mins further, until the potatoes are falling apart and the celery is soft. Use a stick blender to purée the soup, then pour in the milk and blitz again. Season to taste. Serve with crusty bread.

PUREE OF CELERY SOUP -- RICH TASTING BUT LOW CAL!

Steps:

• In a heavy-bottomed soup pot, heat the butter over low-to-medium heat.
• Add the onion, garlic, and celery and cook for 3-5 minutes or until the onion is slightly translucent, stirring continuously.
• Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.
• Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the celery and potatoes are soft enough that they can easily be pierced with a fork. (Overcooking at this stage will not improve the soup, the vegetables do not need to be mushy.)
• Remove from heat and purée in a blender, working in batches. Or, use an immersion blender right in the pot.
• Return puréed soup to pot and bring to a simmer again, adding more stock to adjust the thickness if necessary.
• Season to taste with salt and white pepper.
• Optional: Stir ¼ cup creme fraiche (or heavy cream) into the soup just before serving, or garnish each bowl with a swirl of creme fraiche or cream when serving.
• Serve!

CELERY ROOT PUREE

Steps:

• Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
• Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.