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Easy Esselstyn Diet Recipes with Pictures: Celery Green Soup

 

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Soups:

087

Celery Green Soup

 

Soup

Easy to make, enjoyable and satisfying what is the most a great soup can offer. It serves well for lunch as well as for dinner, is light and filling at the same time. Celery greens are abundantly available in late summer and should not be overlooked.

Served

Celery has a distinct mild flavor in its stalks and leaves. This simple soup presents this wonderful flavor in its natural state just augmented with a mild fruitiness of white wine and fresh thyme. It will win over any one enjoying the diversity of vegetable greens.

Getting Started with Cooking

 

Get in Advance:

 

2 large bunches celery tops

1 large onion, chopped

2 medium all-purpose potatoes, peeled (or unpeeled new potatoes), cut into in cubes

1 bunch of thyme springs

cup of white wine

1 quarter teaspoon black pepper

4 cups of low salt vegetable broth

 

Have On Hand:

crisp bread

Ingredients

 

Recipe

(Adapted from and expanded to low-salt, low-fat (Esselstyn Plant Diet) from recipe #2544 at thedailygreen,com):

 

For 2 (generous)-to 3 portions. Prep time 1 hour.

 

Cut the vegetables

Chop the onion, cut the cleaned and peeled potatoes

Trim end from celery stalks, wash thoroughly, remove damaged leaves and reserve some nice looking ones for garnish. Chop stalks into - 1 inch pieces and cut leaves crosswise into 1 x 1 inch pieces

 

Cook vegetables

In large hot soup skillet braise onions without oil until browned for 5 min

Deglaze with cup of vegetable broth

Add celery, thyme and pepper

Stew 25 30 min until celery stalks are soft stirring occasionally and replenishing broth if necessary

Add wine and cook for 2 more min until wine is mostly evaporated

Add 4 cups of broth and potatoes. Bring to boil and simmer 25 min until potatoes are very tender.

Remove thyme stems

 

Puree Soup and Serve

Use hand blender to puree soup to finely grained consistency.

Serve garnished with some celery leaves

 

Workplace

Chopping the onions

 

 

Cutting the potatoes

 

 

 

 

 

Cutting the cleaned celery greens

 

Readied for cooking the soup

 

 

Adding to braised onions the greens

 

Stewed greens

 

 

 

Added broth and potatoes

 

Pureeing

 

 

Prepared

 

 

Klaus

 

I was so surprised by the tender richness of the celery flavor of this simple soup, that I could not resist to add a creamy base with tofu sweet cream (Deserts, Snacks & Others: 014 Tofu Whipped Cream, using 7.5 oz of tofu but only 1 tablespoon of confectioned sugar and making 1 cup of cream). This creamy Celery Leave Soup version is utmost delightful since the slight sweetness of the cream supported so well the fruitiness from the wine. It elevated the soup to a full dinner course.

 

The pepared regular celery green soup

 

1 cup of tofu cream added

 

Prepared

Served

 

 

Klaus

 

The celery greens and bulbs were harvested in late fall covered by snow. It was slightly bitter so I added tofu sweet cream which preserved the delicate celery flavor. Pureed in Food Processor.

Soup

Served

087-Celery Green Soup-3-Served-4x6

 

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