Cream of Celery-Walnut Soup

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Cream of Celery-Walnut Soup

Serves 6 as Appetizeror 3 as Soup.

I've made this soup more than any other kind; it is excellent for work lunches, freezes well, and is also pretty darn healthy for you (especially if you reduce the amount of cream used to make the primary fat sources the walnuts and olive oil).

• 1 T olive oil
  
• 3 c vegetable stock
  
• 1 head celery
  
• 2 shallots
  
• 1/4 c walnuts
  
• 1/4 c heavy cream
  
• salt and pepper
  

Slice or dice the shallots and sweat them in the oil, in a medium saucepan.

De-string the celery if its old or somewhat tough. Slice or roughly chop, then add to the shallots. Saute for a few minutes until they begin to soften. Heat the veg (or mushroom) stock nearly to boiling, then add it to the pot. Cover and simmer on low until everything is nice and soft, or about 20 minutes.

While this is simmering, toast your walnuts (med-low heat in a dry pan, tossing until slightly browned and fragrant). Then combine the soup and walnuts in a blender and whiz to a puree. Stir in up to 1/4 cup of cream, add salt & pepper to taste, and serve immediately.

If the soup will go right into the fridge or freezer, no need to put it back into the pan after blending, just season to taste, add the cream, and package it.

Nutrition (for whole recipe, you can serve in whatever size portion you want):

Calories: 605

Fat(g): 55

Carb(g): 28

Fiber(g): 10

Protein(g): 12

Keywords: Soup, Vegetarian, Easy, Vegetables, Blender, Healthy Choices

( RG1141 )