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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (684g) Recipe makes 4 servings |
||
| Calories 463 | ||
| Calories from Fat 107 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.9g | 18% | |
| Saturated Fat 6.2g | 31% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 22mg | 7% | |
| Sodium 1056mg | 44% | |
| Potassium 1457mg | 41% | |
| Total Carbohydrate 76.0g | 25% | |
| Dietary Fiber 8.7g | 34% | |
| Sugars 4.4g | ||
| Protein 14.6g | 29% | |
By: LinMarie
By: HokiesLady
Roasted Baby Carrots With Thyme
By: PaulaG
By: -Sylvie-
By: lynzmk
From: Hudakore
On Jul 7, 2008
Outstanding! My 6-year-old granddaughter even said I should enter it in a contest. Imagine that! Finally, a celery soup with no dairy or eggs. I will be making it often. I'd also like to try canning it so it'll always be on hand. The wonderful "bouquet" lasts for a while. I also tried it with a pinch of curry (about 1 tsp) to the recipe. Great for a variation.
From: Marina K
On Apr 10, 2008
We loved the lemony kick to this soup - way better than cream of celery! We didn't puree the soup completely, but that was just a matter of preference. We also followed a reviewer's recommendation and added oregano, basil, and a bay leaf. This is definite repeat - thanks for posting. **Update** This recipe has become a house staple for a weekend lunch. We make it everytime we have celery that's going to go bad, which is often. Thanks again for the killer recipe!
From: mummamills
On May 6, 2009
loved this soup!
made as written, but used 1 litre chicken stock.
I didnt think 3 tablespoons of lemon juice would have much kick, but it was perfect.
My celery was stringy, so after blending with a stick blender, I put the mixture thru a sieve, and all the strings stayed in the sieve
Excellent flavour!
From: bluemoon downunder
On Mar 4, 2009
A totally yummy and very quick to prepare soup, which makes this a great week night recipe. I used my Vegetable Stock instead of chicken broth (where possible, and where practicable, I like my ingredients to be homemade) and used wine instead of water: one of my culinary foibles. Whenever I see water listed as an ingredient, I feel compelled to grab the opportunity to add something more flavoursome. The potatoes made this a wonderfully thick soup and we loved the lemon juice and spinach in this. I also added some minced garlic and several of my favourite herbs: rosemary, sage and thyme. We enjoyed this immensely on a quite chilly summer's evening, well comparatively chilly!
I didn't make the cheese toast; we ate our soup with warm crusty ciabatta rolls. This is a recipe I know we'll be enjoying again in the cooler months. Thank you so much for sharing this recipe, Sharon. Made for Zaar Stars Tag.
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