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Recipe: Easy and Delicious Celery Puree

Posted Dec 08 2010 12:00am

My love for cream of celery soup began to dwindle about seven years ago, when my husband suggested replacing the cream with a potato, or two. I tried it and I liked it. You lose the silkiness that the cream offers, but you also lose the fat from the cream. Sure, it’s a different idea, but the result is a hearty satisfying soup, or puree, as they call it in Spain. I still cling to the idea that anything that is liquid, warm, and has vegetables in it, is soup. But, in Spain, France, and in the culinary schools, once you blend a vegetable soup, it’s puree.

I took healthy food preparation to a new level a couple of years ago, and I made one simple change to the celery/potato recipe–I cut out the potato. The result is low fat celery puree, which is rich and tasty, creamy but dairy free. You’ll be going back for more!

Ingredients:

Puree of Celery

1 medium onion

2 Tablespoons olive oil

1 Bay leaf

2 medium bunches of celery

1 Tablespoon Bragg’s Amino Acids, or, 1 Tbsp. light soy sauce, or, Tamari soy

Salt and Pepper

*Optional Garnish – sliced green onion

Directions:

Go on and try it. It’s very tasty and healthy–and it’s my favorite!

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