Recipes / Celery

Simple Celery Soup

There is no need to add salt because celery already has sodium on its own. The soup may be enjoyed either hot or chilled with sour cream swirled in.

1 1/4 pound celery, with leaves, trimmed and cut into 1-inch pieces
1 to 2 cups low-sodium chicken broth

Combine the celery and stock in a pot and bring to a boil, covered. Reduce to a simmer and cook for 30 minutes.

Put through the fine disc of a food mill. Or drain, reserving the liquid, and puree the solids in a food processor and re-combine with the reserved liquid.

Makes about 3 cups.

Adapted from “Vegetable Love,” Barbara Kafka, Artisan 2005.

<< From the "Kids' Corner" - Celery Slaw | Main | Chicken, Apple & Celery Salad >>