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!