Ingredients:
4 stalks celery
1 cup water
1 14oz can chicken broth
dash salt
dash white pepper
1/2 cup half-and-half
1/8 tsp nutmeg
Start the water and chicken broth boiling in a saucepan. Cut the celery into 1" pieces and put them into the water. Cook around 15 minutes or until tender.
Put half the mixture into a blender and cover, but leave the hole out of the center of the top since the mixture is hot. If you're nervous about your blender spraying, use a tupperware top just gently resting over the hole to minimize splatters. Blend at very low speed until relatively smooth. There will still be some chunks. Remove first half into a bowl and blend the second half of the broth.
Put all blended material back into a saucepan and add in salt, white pepper, half-and-half and nutmeg. Heat until warm. Serve.
Servings: 4
Carbs per serving: .8g
Low Carb Soup Recipes
Lisa Shea's Library of Low Carb Books
