Cream Of Celery Soup Low Fat Recipe For Cod

LOW-FAT CREAM OF CELERY SOUP

Steps:

• Heat olive oil in a saucepan over medium heat. Cook and stir celery and onion in hot oil until celery is almost completely tender, about 5 minutes. Add chicken broth, garlic salt, butter flavoring, parsley, celery seed, and black pepper. Bring to a boil, reduce heat to low, cover the saucepan with a lid, and simmer until celery is completely soft, 5 to 10 minutes more. Remove from heat.
• Pour milk and potato flakes into a jar, cover the jar with a lid, and shake until flakes and milk are completely combined.
• Pour celery mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed celery soup to saucepan.
• Heat soup in the saucepan over low heat; stir milk-potato flake mixture into soup until completely incorporated and hot, 3 to 5 minutes.

SAVORY BAKED COD

Steps:

• Bring a pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
• Preheat oven to 425 degrees F (220 degrees C). Grease a 13x9-inch baking dish with some of the butter.
• Stir tomatoes, cream of celery soup, and capers together in the prepared dish.
• Bake tomato mixture in preheated oven for 10 minutes. Stir orzo into the tomato mixture.
• Melt remaining butter with olive oil in a skillet over medium-high heat. Season cod with salt and pepper; fry in the butter mixture until browned, about 90 seconds per side. Transfer browned cod to the baking dish. Pour any drippings from the skillet over the cod fillets. Sprinkle Cheddar cheese over the cod.
• Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.

LOW-FAT CREAM OF CELERY SOUP WITH GARLIC, CURRY & HERBS

Steps:

• In a medium non-stick saucepan, combine celery, onions, garlic and vegetable broth.
• Bring to a near boil over medium-high heat; reduce to medium-low, cover and cook 12 to 15 minutes, or until celery becomes tender.
• Meanwhile, place the cornstarch in a small bowl and gradually whisk in the milk until well blended.
• Whisk milk mixture into the saucepan.
• Whisk in the fat-free liquid creamer.
• Pour the soup into a blender or food processor and process for several minutes until pureed or to your desired consistency.
• Return the soup to saucepan and add bay leaf, thyme and curry; cook over medium heat, stirring constantly 4 to 5 minutes, or until soup thickens.
• Season to taste with salt and freshly ground black pepper.

CREAM OF CELERY SOUP(LOW-FAT)

Steps:

• In a large saucepan,heat butter til bubbly,add celery,onion and stock cubes and stir til well combined.
• Reduce heat and cover,and let simmer for 10 minutes til veggies are tender.
• Sprinkle flour over veggie mixture stirring constantly,until mixture thickens.
• Remove from heat and let cool slightly.
• Puree 1/2 the mixture then return to pan,rewarm stirring til well combined.

CREAM OF CELERY SOUP

Steps:

• In a large saucepan, combine onions, water, celery, bouillon, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender., Combine the flour and milk until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted.

CREAM OF CELERY SOUP

Steps:

• Make the celery soup by adding two tablespoons of butter to a heavy-bottomed pot over medium heat.
• Add the 5 cups of celery, leek, and onion to the pot. Cook, stirring occasionally, for 10 minutes.
• Add the garlic and cook, stirring constantly, for 1 minute.
• Add the chicken broth and bay leaves.
• Bring to a boil then reduce heat to low and simmer until the veggies are very tender, about 30 minutes.
• Braise the remaining celery while the soup is simmering, by heating the last tablespoon of butter in a small skillet over medium heat.
• Add the finely diced celery and cook, stirring often, for 1 minute.
• Add 1/2 cup of the soup liquid to the pan to allow the celery to braise while the soup is simmering. Reduce the heat to simmer.
• Blend the soup when the veggies are very tender.
• Remove the bay leaves from the soup and blend in batches with a very high-powered blender until creamy and smooth.
• Add the cream to the soup and taste.
• Season with sea salt and freshly cracked pepper to taste.
• Add the braised celery and stir to combine.
• Ladle into bowls and serve immediately. Enjoy.

CREAM OF CELERY SOUP

Steps:

• Melt butter in heavy large saucepan over medium heat. Add celery and onions. Cover and cook until very tender, stirring occasionally, about 20 minutes. Stir in celery root, potato, garlic and celery salt. Add 2 cans broth; cover and simmer until all vegetables are very tender, about 30 minutes. Puree in blender in batches. (Can be made 1 day ahead. Cover and chill.)
• Pour soup into large saucepan. Add cream; bring to simmer, stirring often. Thin with more broth if necessary. Season with salt and pepper. Ladle into bowls.