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Cream of Celery Soup
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Description
Flavorful and light creamy soup to keep you warm all night long.
Ingredients
- 1 bunch Celery Hearts, Washed, Cut Into 2-inch Pieces
- 1 cup Whole Milk
- 1 whole Onion, grated
- 1 teaspoon Black Pepper
- 2 cups Low Sodium Vegetable Broth
- ½ teaspoons Cumin
- 1 cup Grated Parmesan Cheese, Divided
- 1 cup Seasoned Croutons (homemade Or Store Bought, Your Choice)
- 1 Tablespoon Parsley Flakes (or Fresh Chopped Parsley), For Garnish
Preparation
Wash celery hearts and cut into 2-inch pieces. Add to a food processor and run on low several minutes to finely mince. Add milk, grated onion, black pepper and run processor on high 2–3 minutes. Transfer ingredients to a Dutch oven with a lid (or another pot with a lid). Add vegetable broth, cumin, half of the Parmesan cheese, and stir to combine.
Put heat on medium and cover with the lid. Cook 10 minutes. Remove lid and, using an immersion blender, carefully blend for a few minutes until the soup has a creamy consistency. Replace lid and cook an additional 6–8 minutes.
Serve in bowls. Garnish with remaining grated Parmesan cheese, seasoned croutons, and parsley.
Warm, robust and super flavorful. Enjoy!
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