CREAM OF CELERY SOUP RECIPE

We have never tried CELERY SOUP, have you?  This easy recipe doesn't take too long either.
If you're fed up throwing limp celery in the bin, as we were, then this is a recipe for you to try.  It's something I've thought of making but never got round to.
On one of the hottest days of the year, soup needs to be light, and this was perfect. Light in every sense. Just a quick count and I can't quite believe how light this is in calories. The main ingredient - celery - came to 65 calories.
The recipe serves four and was served with double cream and cracked black pepper. I think some bacon bits crumbled on top would be nice too. For this cream of celery soup recipe, click on 'find our recipe' below.
We served some cheese toasts on the side to help increase the calorie content. We know if we don't eat a decent sized lunch we will only snack later.  I was surprised at the delicate flavour and how creamy it tasted with very little cream needed.

Do you know how many calories you can eat each day?

Here's a link to our very first blog post along our easy weight loss journey 2011. We started this blog as a way of recording what we ate while losing weight. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight.

You'll find our WEIGHT LOSS PLAN here.

CREAM OF CELERY SOUP

Ingredients

One bunch of celery, chopped

One medium onion, chopped

One large potato (around 150g), diced

One clove garlic, crushed

Litre of stock - vegetable or chicken 

Fresh double cream (to finish)

2 dried bay leaves

1 tsp fresh lemon juice

salt

pepper

tablespoon oil

5g butter

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Place the celery, onion and potato into a heated frying pan containing the oil and butter. Lightly fry for 10 minutes. 

Add garlic and stir for another minute.

Transfer to a saucepan adding the stock and bay leaves.

Add a little salt and pepper (I used white pepper when making the soup) but not too much at this stage.

Bring to the boil and simmer for 15 minutes.

Taste - check the seasoning and add extra salt and pepper if you think it needs it.

Add the teaspoon of lemon juice.

Allow to cool then blend.

Reheat back through then stir in four teaspoons of fresh double cream.

Serve with your preferred topping - e.g. cracked black pepper or bacon bits.

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