Recipe by Karen Mitchell
"This soup is light, delicious and so easy to make."
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2 1/2 cups
white potatoes, peeled and cubed
1 (32 ounce) carton
chopped fresh thyme
chopped fresh basil
chopped fresh parsley
salt and pepper to taste
I had a bunch of leftover celery that I didn't want to waste and wanted to make a celery soup without a bunch of cream. I found this recipe and it was really great. I did not find it too lemony at all. The small amount of red wine really gives it some depth. Very good. Used dried spices as that's all I had.
Although I like bold flavors, this tasted weird to me. I did substitute oregano and Italian seasoning for the thyme and basil, but I don't think it was those spices that made it taste strange. I think its the wine. Maybe not so much? Also, I wouldn't puree the soup. It turned out brown. Maybe reduce the broth by half so it creates more of a "stew" consistency and leave the veggies as they are.
I like this very much. Did not puree the vegetables. I preferred the crunchy taste. Might also substitute lime juice for lemon juice for a different taste.
A good recipe but a little to "lemony" for our taste. After ladeling into bowls I drizzled a little EVVO on top.
Loved it! We needed to use up a bunch of celery and this recipe sounded like a great alternative to traditional cream of celery. It was light and refreshing.
In submitting this recipe, I forgot to write that I use chicken stock, not broth. Kitchen Basics makes the best low sodium store- bought version, but of course, nothing beats your own :)
I loved this recipe, I lke it because is light, basically you are eating vegies, with out the extra calories (i.e cream) and it fills you up. the lemony taste is refreshing.
Actually called this "Snowed in Celery Soup". Luckily I had everything on hand since I couldn't go grocery shopping. It was an Okay soup.
* Percent Daily Values are based on a 2,000 calorie diet.
Summer Celery Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 68
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