Cream of Celery Soup

Written by 
The Canyon Ranch Kitchen

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Nutrition Information (per serving)

calories 
80
protein 
3 g
sodium 
308 mg
carbohydrates 
9 g
fat 
4 g
fiber  
2 g
cholesterol 
14 mg
Servings 
6 (¾ cup ea.)
Ingredients 

1 cup minced leeks, white part only
2 cups chopped celery
1 cup diced yellow onion
2 Tbsp unsalted butter
1 cup peeled and small diced potatoes
1 qt chicken stock
1 tsp sea salt
¼  tsp freshly ground black pepper
½ tsp freshly squeezed lemon juice

Instructions 
  1. Wash leeks thoroughly.
  2. In a medium stock pot, sauté onions in butter over medium heat until translucent. Add celery and leeks and sauté for 5 to 7 minutes, or until tender. If needed, add a small amount of water while sautéing to prevent burning.
  3. Add potatoes and chicken stock and simmer for about 20 minutes, or until potatoes are tender. Cool slightly and transfer to a blender container. Puree soup until smooth. 
  4. Finish with salt, pepper, and lemon juice.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.
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