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Prep Time:30 minsTotal Time:30 minsServings:8Yield:6 cupsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:8Yield:6 cups
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:8
Servings:
8
Yield:6 cups
Yield:
6 cups
Jump to Nutrition Facts
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Ingredients
1bunchcelery (1 1/4 pounds)
3tablespoonsolive oil, divided
2cupschopped yellow onions
1tablespoonchopped fresh thyme
4clovesgarlic, finely chopped
1teaspoonlemon zest
¾teaspoonground fennel seed
4cupsno-salt-added chicken broth
½teaspoonsalt
1 ½tablespoonsfresh tarragon leaves
1tablespoonlemon juice
½cupheavy cream
⅛teaspoonground white pepper
DirectionsRemove and reserve leaves from celery (about 1/2 cup); set aside. Chop celery stalks to equal 4 cups. (Reserve any remaining stalks for another use.)Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Add the chopped celery stalks, onions, thyme and garlic; cook, stirring often, until the vegetables are softened, 8 to 10 minutes. Add lemon zest and ground fennel; cook, stirring occasionally, for 30 seconds. Add broth and salt; bring the mixture to a boil. Boil, stirring occasionally, until the celery is soft, 5 to 6 minutes.Add spinach, tarragon and lemon juice to the celery mixture; cook over medium-high heat, stirring occasionally, for 1 minute. Remove from heat.Working in batches, if needed, transfer the soup to a blender. Secure the lid on the blender, and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process on low speed, gradually increasing to high, until the mixture is smooth, about 45 seconds. (Alternatively, process soup in the pot using an immersion blender until smooth, about 2 minutes; use caution when blending hot liquids.) Stir in cream and white pepper.Ladle the soup evenly into 8 bowls; drizzle with the remaining 2 tablespoons oil and sprinkle with the reserved celery leaves.Originally appeared: Eatingwell.com, September 2019
Directions
Remove and reserve leaves from celery (about 1/2 cup); set aside. Chop celery stalks to equal 4 cups. (Reserve any remaining stalks for another use.)Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Add the chopped celery stalks, onions, thyme and garlic; cook, stirring often, until the vegetables are softened, 8 to 10 minutes. Add lemon zest and ground fennel; cook, stirring occasionally, for 30 seconds. Add broth and salt; bring the mixture to a boil. Boil, stirring occasionally, until the celery is soft, 5 to 6 minutes.Add spinach, tarragon and lemon juice to the celery mixture; cook over medium-high heat, stirring occasionally, for 1 minute. Remove from heat.Working in batches, if needed, transfer the soup to a blender. Secure the lid on the blender, and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process on low speed, gradually increasing to high, until the mixture is smooth, about 45 seconds. (Alternatively, process soup in the pot using an immersion blender until smooth, about 2 minutes; use caution when blending hot liquids.) Stir in cream and white pepper.Ladle the soup evenly into 8 bowls; drizzle with the remaining 2 tablespoons oil and sprinkle with the reserved celery leaves.
Remove and reserve leaves from celery (about 1/2 cup); set aside. Chop celery stalks to equal 4 cups. (Reserve any remaining stalks for another use.)
Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Add the chopped celery stalks, onions, thyme and garlic; cook, stirring often, until the vegetables are softened, 8 to 10 minutes. Add lemon zest and ground fennel; cook, stirring occasionally, for 30 seconds. Add broth and salt; bring the mixture to a boil. Boil, stirring occasionally, until the celery is soft, 5 to 6 minutes.
Add spinach, tarragon and lemon juice to the celery mixture; cook over medium-high heat, stirring occasionally, for 1 minute. Remove from heat.
Working in batches, if needed, transfer the soup to a blender. Secure the lid on the blender, and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process on low speed, gradually increasing to high, until the mixture is smooth, about 45 seconds. (Alternatively, process soup in the pot using an immersion blender until smooth, about 2 minutes; use caution when blending hot liquids.) Stir in cream and white pepper.
Ladle the soup evenly into 8 bowls; drizzle with the remaining 2 tablespoons oil and sprinkle with the reserved celery leaves.
Originally appeared: Eatingwell.com, September 2019
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Nutrition Facts(per serving)141Calories11gFat8gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
