Although the canned soup is so convenient, this made-from-scratch version is fresh, aromatic and creamy. Canned soup can be high in salt which is a no no for people with hypertension. Moreover, celery is inexpensive and an easy vegetable to work with, i.e. wash and chop.

Celery has low-calorie and high fiber. Hence, it is often used in weight-loss diets. Celery contains androstenone which is difficult for human to digest. The calories burn during the digestion of celery is more than is acquired from it, i.e. celery has negative caloric content.

Ingredients

• 2 tablespoons olive oil
• 1 pound celery (about 10 stalks), thinly sliced, leaves reserved
• 1 onion, chopped
• 2 cloves garlic, peeled
• 2 tablespoons flour
• 2 cups chicken broth
• 2 cups water (use 1 cup if you prefer a thicker soup)
• 1 bay leaf
• 1/2 cup milk
• salt and pepper to taste

Sydney and Frances partnered to make this Cream of Celery Soup.

Source: Charlene Dy

Prep time: 20 minutes; Cook time: 45 minutes; Serve: 4

Instructions

Heat olive in a soup pot over medium heat. Cook celery, onion and garlic, stirring frequently, until the vegetables are tender, about 8 to 10 minutes.

Sprinkle flour over the vegetables, stirring thoroughly. Continue to cook for 2 minutes.

Slowly add broth, water and bay leaf to pot, stirring to prevent flour from lumping. Cover and simmer for 30 minutes. Discard bay leaf and remove pot from heat.

Use an immersion blender or blender to puree the soup. If the soup s stringy, you may pour the soup through a strainer for a smoother texture.

Return soup to the stove and heat to a simmer. Add milk. Immediately remove from heat, and add salt and pepper to taste. If desired, garnish each serving with a celery leaf or two. Sydney and Frances, thank you for preparing this creamy Celery Soup.