No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (272g) Recipe makes 4 servings
Calories 130
Calories from Fat 47		(36%)
Amount Per Serving		%DV
	Total Fat 5.3g	8%
	Saturated Fat 3.3g	16%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 16mg		5%
Sodium 738mg		30%
Potassium 516mg		14%
Total Carbohydrate 15.7g		5%
	Dietary Fiber 2.3g	9%
	Sugars 9.9g
Protein 5.8g		11%
detailed view... how is this calculated?

people who like this recipe also like:

Basil-Lemon Bow Ties

By: Malriah

Soft, Spicy, Heavenly Ginger Cookies

By: pollen

Rice with a Chilean Flair

By: Carol Bullock

Cream of Celery Soup(low-Fat)

Recipe #11490 | 20 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Norahs Girl
Sep 7, 2001

A lovely way to use celery!Very summery I often serve it sprinkled with a garnish of fresh coriander Leaves.

SERVES 4 (change servings and units)

Ingredients

4 teaspoons butter
4 cups diced celery
1 cup diced onion
2 chicken stock cubes
4 teaspoons plain flour
2 cups low-fat milk or skim milk
freshly ground black pepper

Directions

1
In a large saucepan,heat butter til bubbly,add celery,onion and stock cubes and stir til well combined.
2
Reduce heat and cover,and let simmer for 10 minutes til veggies are tender.
3
Sprinkle flour over veggie mixture stirring constantly,until mixture thickens.
4
Remove from heat and let cool slightly.
5
Puree 1/2 the mixture then return to pan,rewarm stirring til well combined.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Channa Masala

Cinnamon Bun Oatmeal

Chicken Parmesan

Sweet and Spicy Tomatoes

Christmas Cherry Ham Glaze

Featured Reviews for This Recipe

From: Rameses

On Jun 19, 2009

This was really good. I also added thyme, and added a little garlic powder. I used vegetable bullion instead of chicken as I am a strict vegetarian. It was for this reason I also used soymilk instead of regular milk. Something else I did differently was I had already steamed some celery, so I just threw that in when the onions were done.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: micdeajones

On Aug 6, 2005

This is a nice recipe. I added a few items for flavor, and instead of 4 cups of milk, I used 2 cups of low-fat organic milk and 2 cups of organic soy milk and it worked out fine. I also added chopped bell peppers, 2 garlic cloves, and some seasoning salt for taste. It came out great. It's a really nice and healthy use for celery.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Couperine

On Oct 28, 2008

What a nice recipe!! It tastes good as is, and it will taste wonderful in the chicken dish I'm about to prepare. I added 2 sliced cloves of garlic to the saute mixture as well as 1/4 t. kosher salt and 1/2 t. dried thyme. It took 6 large stalks of celery for me to get 4 cups. I pureed everything - the flavors mix so much better that way. Delicious! Makes 4 1-cup servings

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Chef Reg Jones

On Apr 1, 2008

found this soup to be very good and better still very healthy.I would tell everyone to try it and maybe add a bit more celery .I used 4 sticks and the leaves.Wife wants me to make it again soon.She took it for lunch 2 days in a row... Enjoy...Reg

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 6 reviews