My love for cream of celery soup began to dwindle about seven years ago, when my husband suggested replacing the cream with a potato, or two. I tried it and I liked it. You lose the silkiness that the cream offers, but you also lose the fat from the cream. Sure, it’s a different idea, but the result is a hearty satisfying soup, or puree, as they call it in Spain. I still cling to the idea that anything that is liquid, warm, and has vegetables is soup. But, in Spain and France, and in the culinary schools, once you blend a vegetable soup, it’s puree.
I took healthy food preparation to a new level a couple of years ago when I made one simple change to the celery/potato recipe–I cut out the potato. The result is low fat celery puree, which is rich and tasty, creamy but dairy free. It’s my son’s favorite soup, and I’m sure that you’ll be going back for more!
This soup is best when strained.
- 1 medium onion
- 2 Tablespoons olive oil
- 1 Bay leaf
- 2 medium bunches of celery
- 1 Tablespoon Bragg’s Amino Acids, or, 1 Tbsp. light soy sauce, or, Tamari soy
- Salt and Pepper
- Sliced green onion - optional garnish
- Peel and chop the onion. Pour the 2 tablespoons of oil into a 6 to 8 quart size stockpot. Sauté the onion until it begins to caramelize and has a light brown color.
- Chop the end off the celery and discard it, or save it to use for a vegetable stock. Cut the celery horizontally across the stalk into ½ inch slices. Add the celery to the onions and sauté another 5 to 10 minutes.
- Add the bay leaf and cover with water by 1 ½ to 2 inches of water. Cook until the celery is very tender; aproximately 1 hr. You may need to add more water as it cooks. In the last five minutes of cooking, add about 2 to 2 1/2 teaspoons of salt and remove the bay leaf.
- Blend the soup well in small batches until the soup is smooth and there are no celery fibers remaining. Strain. Add the Tamari soy, pepper, and check the seasonings.
Go on and try it. It's very tasty and healthy--and it's my favorite!