Low carb cream of celery soup

Low carb cream of celery soup

This delicate and silky low-carb vegetable soup by Megan Ellam is the perfect appetizer for your holiday spread or as a light meal during the week. The smokey bacon and fried celery leaves add a beautiful and tasty touch.

Low carb cream of celery soup

This delicate and silky low-carb vegetable soup by Megan Ellam is the perfect appetizer for your holiday spread or as a light meal during the week. The smokey bacon and fried celery leaves add a beautiful and tasty touch.
USMetric
4 servingservings

Ingredients

  • 3 tbsp 3 tbsp butter
  • ¼ (1 oz.) ¼ (28 g) yellow onion, finely slicedyellow onions, 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 heavy whipping cream
  • salt and ground black pepper, to taste
For garnish
  • 6 oz. 170 g Canadian bacon, diced
  • 4 tbsp 4 tbsp heavy whipping cream
  • 2 tbsp 2 tbsp fresh dill or fresh parsley, chopped (optional)
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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. In a separate pan, fry the bacon until browned. Set aside to drain on a paper towel.
  5. 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.

Tip

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.

Storing

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.

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3 comments

  1. 6 comments removed
  2. Mary
    This soup is silky smooth. Processing it for a full two-minutes really breaks up the celery strings. It's a keeper.
  3. Christine
    Excellent soup!
    Reply: #9
  4. Kerry Merritt Team Diet Doctor

    Excellent soup!

    So glad you love it!

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