Cream Of Celery Soup (Low Fat) – a delicious recipe with celery, garlic, onion, water, milk, white flour. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Wash each rib of celery to ensure that no dirt sticks to the inside. Dice the celery, including leaves, and the onion.
2
Add celery, onion, garlic, and olive oil to a medium-sized heavy pot over medium heat and simmer until the celery is just tender. If it begins to stick, add a bit of the allotted water.
3
Add water and bouillon and bring to a boil.
4
Meanwhile, in a measuring cup, mix 4 tablespoons of flour with 2 cups skim milk until flour is completely dissolved.
5
Once the celery and broth have come to a boil, reduce the heat to medium low and add the milk-flour mixture, stirring until blended.
6
Increase heat to medium again and bring to a boil. The soup should thicken over the next few minutes.
7
Add four dashes of black pepper and remove from heat.
8
Serve immediately.
190
kcal
Calories
2
g
Fat
20
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 bunch of celery, 3 cloves minced garlic, 1/4 Spanish onion, 3 1/2 cups water, and more.
Yes, Cream Of Celery Soup (Low Fat) falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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