Winter (well, winter in the San Francisco area anyway) returned today. Temperatures dropped and the clouds opened.
Thankfully we had celery on hand from last week's box. For dinner tonight we had celery soup with whole wheat bread and a 2001 Matanzas Creek Sauvignon Blanc. All three were good and well suited to one another.
Creamy Celery Soup
... serves 4
3 cups vegetable broth
1 bunch celery, chopped
1 garlic clove
1 teaspoon Beau Monde seasoning
1 cup cream
Add the celery, garlic, and Beau Monde seasoning to the vegetable broth in a small saucepan; simmer till celery is tender. Puree with cream in a blender. Serve!
Nutritional Information (per the Calorie Counter at MyFoodDiary.com)
Calories: 246, Total Fat: 20g, Cholesterol: 80mg, Carbohydrate: 9g (3g dietary fiber, sugar 3.7g), Protein: 2g
This recipe is adapted from the 'Creamy Broccoli Soup' recipe in Mark Bittman's The Minimalist Cooks at Home. In this recipe Mark introduces a foolproof formula for creamy vegetable soup with almost unlimited variations. Highly recommended!
It could also be slimmed down quit a bit -- any dairy will do in place of the heavy cream.