Light Cream of Cuerg Soup :
Preparation time: 30 to 40 minutes (TIME SAVER: Do step 2 while step 1 simmers)
Yield: 6 to 8 servings:
2 average person’s fist-sized potatoes, peeled and diced.
4 cups chopped celery (in 1inch chunks) (you’ll also need another cup a few ingredients from now)
3 cups water.
1% tsp. salt(p1us another V2 tsp. later)
1 to 2 Tbs. butter.
a heaping cup flnely minced onion.
a heaping cup very finely minced celery (the innermost stalks work best for this)
1 tsp. celery seed.
1 cup milk (can be lowfat), warmed.
white pepper, to taste.
4 to 5 Tbs. sour cream, half and half, or heavy cream (optional, for a richer tasting soup) freshly minced chives and/ or parsley for garnish (something green to liven up the appearance).
1) Place potatoes, 4 cups of celery, water, and 1% tsp. salt in a medium-sized saucepan. Bring to a boil, turn the heat way down, and simmer, covered, for about 1 5 minutes ~ until everything is soft. Purée, and transfer to a larger saucepan or a kettle.
2) Melt butter in a small skillet. Add onion, finely minced celery, celery seed, plus '/2 tsp. salt. Sauté about 8 to 10 minutes ~ until the vegetables are just tender. Add to purée.
3) Stir in remaining ingredients, except garnish. Heat gently (don’t cook or boil), and serve topped with something minced and green.
