Cream Of Celery Soup (Low Fat)

1. 1

   Wash each rib of celery to ensure that no dirt sticks to the inside. Dice the celery, including leaves, and the onion.

2. 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. 3

   Add water and bouillon and bring to a boil.

4. 4

   Meanwhile, in a measuring cup, mix 4 tablespoons of flour with 2 cups skim milk until flour is completely dissolved.

5. 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. 6

   Increase heat to medium again and bring to a boil. The soup should thicken over the next few minutes.

7. 7

   Add four dashes of black pepper and remove from heat.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.