November 9 2021 recipe & photo by Megan Ellam![Megan Ellam]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Appetizer, Dinner, Lunch, Meal
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Appetizer, Dinner, Lunch, Meal 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
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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www.dietdoctor.com
Making low carb simple
Instructions
- 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.
- 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.
- 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.
- In a separate pan, fry the bacon until browned. Set aside to drain on a paper towel.
- 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.
So glad you love it!