Celery is a magical weight loss food because of its diuretic effects.
Creamy Celery Soup
adapted from a recipe given to me by Caroline Schkolnick
makes 6 servings of 2 cups each = 2 WW Points
1 large bunch of celery with leaves (about 2 pounds)
2 tablespoons olive oil
1 large onion (about 12 oz.)-chopped
1 tablespoon fresh thyme leaves ( Here- I used dry herbs; about 1/4 teaspoon)
1/2 teaspoon salt
1/4 teaspoon coarsely ground blk pepper
1/2 cup white wine (or broth)
3 cans (14 to 14 1/4 chicken broth or 5 1/4 cups)
2 medium all-purpose potatoes(about 6 oz. each), peeled and cut into 1-inch chunk
1. Trim ends from celery stalks. Slice celery stalks and remaining leaves croswise into 1-inch pieces. Rinse and drain well.
2. In 5 1/2 to 6 quart saucepot, heat oil over med. heat. Add celery and leaves, onion, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook at least 20 to 25 minutes or until celery is soft but not browned, stirring occasionally. Add wine (or broth) and cook 2 minutes or until wine is mostly evaporated.
3. Add broth and potatoes to saucepot; cover and heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes or until potatoes are very tender (it took me at least 30 minutes!).
4. Take soup off heat. With a hand/immersion blender, blend very well until pureed. Taste it–season with salt and pepper.