Low-carb cream of celery soup
- 3 tbsp 3 tbsp butter
- ¼ (1 oz.) ¼ (28 g) , finely sliced, finely sliced
- 3 oz. 85 g leek, white part only (finely sliced)leeks, white part only (finely sliced)
- 1¼ lbs (5½ cups) 550 g (1.3 liters) roughly chopped celery stalk save the leaves for garnishroughly chopped celery stalks save the leaves for garnish
- 11 oz. 300 g cauliflower, roughly chopped
- 2 2 garlic clove, roughly choppedgarlic cloves, roughly chopped
- 3 cups 700 ml chicken broth
- 1 1 bay leafbay leaves
- 1 cup 240 ml
- salt and ground black pepper, to taste
- 6 oz. 170 g Canadian bacon, diced
- 4 tbsp 4 tbsp
- 2 tbsp 2 tbsp fresh dill or fresh parsley, chopped (optional)
- Melt the butter in a Dutch oven or large saucepan over medium-high heat. Sauté the onion, leek, celery, cauliflower, and garlic until the vegetables begin to soften; 7-8 minutes.
- Add the chicken broth and bay leaf; cover and simmer for 10 minutes. Add the heavy cream, cover, and simmer until the vegetables are tender.
- Remove the bay leaf and purée the soup with a stick blender or food processor for 2 minutes or until silky smooth. Season to taste.
- In a separate pan, fry the bacon until browned. Set aside to drain on a paper towel.
- Using the same pan, fry the celery leaves until crisp. Drain the leaves on a piece of paper towel. Divide the soup between serving bowls and top with bacon, fresh herbs, fried celery leaves, and a drizzle of cream.
Puree the soup for at least 2 minutes with a food processor, blender, or stick blender. The more you blend it, the smoother and lighter the soup becomes.
Store in the fridge for up to 4 days. Freeze in an airtight container.
Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe at Megan Ellam's Mad Creations Hub.