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Mock Condensed Cream of Celery Soup

Source of Recipe

AHA Low-Fat, Low-Cholesterol Cookbook 1989
Mock Condensed Cream of Celery Soup

Makes a total of about 1-1/3 cups

When a recipe calls for canned cream of celery soup, use this instead, less fat & sodium.

3/4 c. Homemade Chicken Stock (see 1st Make-Your-Own Chapter)
1 bay leaf
1 c. thinly sliced celery
1 T. canola oil
3 T. all-purpose flour
1/3 c. skim milk
1 T. nonfat “butter” granules (Butter Buds)
Freshly ground pepper to taste
1/8 tsp. garlic powder

Optional: 1/8 tsp. salt

In a small sauce pan, heat stock, bay leaf and celery, uncovered, over medium-high setting until liquid simmers. Reduce heat, cover and cook at a low simmer 10 minutes or until celery is tender. Remove from heat. Remove celery from stock and set aside.

In a small saucepan, heat oil over medium heat. Add flour, stirring constantly for 1 minute. Gradually add the stock (with bay leaf), milk. ‘butter granules’ and pepper, stirring constantly until mixture thickens, about 2-3 minutes. Remove from heat. Remove and discard bay leaf.

Pour into a blender or the work-bowl of a food processor filled with a metal blade and blend until smooth. Add celery, garlic and salt if desired. Blend until celery is pureed

Nutrient Analysis for entire batch (excluding salt): 324 calories…11.3 protein…37.5 gm carbohydrate…15 gm fat (2.1 gm saturated)…8.3 mg cholesterol…782.8 mg sodium.