Cream of Celery Soup Recipe

Name: Cream of Celery Soup
Prep time: 30M
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: 3 Unsalted Butter Stick; 2 Onions; 2 Celery Root; 5 Celery; 8 Sauvignon Blanc Wine; 1 Chicken Broth, Bouillon or Consomme; 1 Salt; 0.5 Black Pepper; 1 Salt Pork; 3 Heavy Cream

10g
Net Atkins Count ^TM

Prep Time: 30 Minutes
Style:French
Cook Time: 40 Minutes
Phase: Phase 3
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

4.5g

Protein

52.7g

Fat

1.8g

Fiber

554.9cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

3 tablespoon Unsalted Butter Stick
2 medium (2-1/2" dia) Onions
2 serving Celery Root
5 stalk, medium (7-1/2" - 8" long) Celery
8 oz Sauvignon Blanc Wine
1 cup Chicken Broth, Bouillon or Consomme
1 tsp Salt
0 1/2 tsp Black Pepper
1 oz, raw (yield after cooking) Salt Pork
3 cup Heavy Cream

DIRECTIONS

Dice the celery root, celery and white onion. Melt butter in a large saucepan over medium high heat; add the celery root, celery and white onion; cook, stirring frequently, 5 minutes. Add wine, broth, salt, 1/4 teaspoon of the pepper and salt pork. Cook until half the liquid evaporates, about 8 minutes, stirring occasionally.
Reduce heat to medium. Stir in cream; cook until vegetables are tender, 10 to 12 minutes. Remove and discard salt pork.
Let soup cool slightly, then pure in a blender in several batches until smooth. Serve warm, garnished with celery leaves and remaining 1/4 teaspoon pepper.

Cooking Tip

Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.