CREAM OF CELERY SOUP
Servings: 6
Prep time: 0:30:00
Bake/Cook time: 0:40:00
Calories: 427
Fat: 40 grams
Protein: 3 grams
Carbohydrates: 10 grams
Fiber: 2 grams
Net Carbs: 8 grams
3 tablespoons unsalted butter
1 medium celery root, peeled and chopped
1 bunch celery hearts, chopped, plus celery leaves for
garnish
2 medium onions, chopped
1 cup dry white wine
1 cup lower sodium chicken broth
1 teaspoon salt
1
⁄2 teaspoon pepper, divided
6 ounces salt pork
3 cups heavy cream
1. Melt butter in a large saucepan over medium high heat.
Add celery root, celery and 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.
2. Reduce heat to medium. Stir in cream; cook until
vegetables are tender, 10 to 12 minutes. Remove and
discard salt pork.
3. 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.
This rich soup is a lovely first course. Prepare the soup (and
keep refrigerated) up to two days ahead; heat just before
serving. Dont skip the garnishit makes the soup look as special
as it tastes.
Atkins - Cream of Celery Soup
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
Atkins Diet
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