Creamofcelerysouplowfat Recipes

LOW-FAT CREAM OF CELERY SOUP WITH GARLIC, CURRY & HERBS

Low-Fat Cream of Celery Soup With Garlic, Curry & Herbs image

This is my adaptation of a recipe from one of my favorite cookbooks: "Fabulous Fat Free Cooking" by Lynn Fischer. The original recipe is pretty basic and we found it to be a bit blasé (especially if you have a cold or the flu and your tastebuds aren't working for you as well as they should - I've added onion, garlic, curry and some herbs to bring in a bit more flavor. We seem to enjoy it and I hope you will too.

Provided by - Carla -

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

4 cups chopped celery, with leafy tops
2 cups hearty vegetable broth
1 medium onion, chopped
2 minced garlic cloves
1/4 cup fresh thyme, minced or 1 tablespoon dried thyme
2 tablespoons cornstarch
1 cup skim milk
1/2 cup fat-free liquid creamer
1 bay leaf
1/2 teaspoon curry powder
salt & freshly ground black pepper, to taste

Steps:

In a medium non-stick saucepan, combine celery, onions, garlic and vegetable broth.
Bring to a near boil over medium-high heat; reduce to medium-low, cover and cook 12 to 15 minutes, or until celery becomes tender.
Meanwhile, place the cornstarch in a small bowl and gradually whisk in the milk until well blended.
Whisk milk mixture into the saucepan.
Whisk in the fat-free liquid creamer.
Pour the soup into a blender or food processor and process for several minutes until pureed or to your desired consistency.
Return the soup to saucepan and add bay leaf, thyme and curry; cook over medium heat, stirring constantly 4 to 5 minutes, or until soup thickens.
Season to taste with salt and freshly ground black pepper.

Nutrition Facts : Calories 47.8, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.8, Sodium 79.2, Carbohydrate 9.4, Fiber 1.7, Sugar 2, Protein 2.4

CREAM OF CELERY SOUP(LOW-FAT)

Cream of Celery Soup(low-Fat) image

A lovely way to use celery!Very summery I often serve it sprinkled with a garnish of fresh coriander Leaves.

Provided by Norahs Girl

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 teaspoons butter
4 cups diced celery
1 cup diced onion
2 chicken stock cubes
4 teaspoons plain flour
2 cups low-fat milk or 2 cups skim milk
freshly ground black pepper

Steps:

In a large saucepan,heat butter til bubbly,add celery,onion and stock cubes and stir til well combined.
Reduce heat and cover,and let simmer for 10 minutes til veggies are tender.
Sprinkle flour over veggie mixture stirring constantly,until mixture thickens.
Remove from heat and let cool slightly.
Puree 1/2 the mixture then return to pan,rewarm stirring til well combined.

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