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).




  • 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.

Nutrition Facts

155 calories; 7 g total fat; 0 mg cholesterol; 568 mg sodium. 19 g carbohydrates; 5 g protein;