Curried Celery Soup with Pear
- Makes: 4 servings
- Yield: 5 1/4 cups
- Hands On 20 mins
- Total Time 40 mins
A little bit of rice thickens this unexpectedly delicious and weeknight-easy celery soup; a few slices of pear add the perfect sweet finish (and look beautiful, too).
dried rosemary, crushed
celery, chopped (about 4 cups), leaves removed
reduced-sodium chicken broth
uncooked long- or medium-grain white rice
- In a medium saucepan, heat oil over medium heat. Add onion; cook 3 minutes or until transparent. Add curry powder and rosemary; cook and stir 30 seconds more.
- Add celery, broth and rice. Bring to boiling; reduce heat, cover and simmer 20 minutes or until celery and rice are very tender. Cool slightly.
- Transfer to blender or food processor in batches; cover and blend or process until smooth. (Or use an immersion blender in the pot.)
- Serve topped with pear slices and celery leaves.
(Curried Celery Soup with Pear)Servings Per Recipe 4, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 5, pro. (g) 5, sodium (mg) 568, Potassium (mg) 516, calcium (mg) 73, iron (mg) 2, carb. (g) 19, Niacin (mg) 2, Monounsaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 1, Folate (µg) 76, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 155, vit. A (IU) 469, Fat, total (g) 7, vit. C (mg) 7, chol. (mg) 0, Thiamin (mg) 0, sat. fat (g) 1, Riboflavin (mg) 0