I started with warm, winter cream of celery soup. So many celery soups are meant to be eaten chilled; I wanted to create one that would be delicious when served warm.
1 tablespoon olive oil
1 bunch celery and leaves, chopped
1 onion, chopped
1 heaping teaspoon minced garlic
2 cups low-sodium vegetable broth
4 cups low-fat (1 percent) milk
I put the olive oil, celery, onion, and garlic in the blender first and cooked it on a high for ten minutes.
Then I added the broth and milk, stirred and lightly blended it, and allowed it to cook on high for 30 minutes.
The soup came out fragrant and tasty -- delicious with some cracked black pepper -- but the celery wasn't as tender as I would have liked. As I type, I've got the rest of the batch cooking for 30 minutes more. I think it will be perfect after that!
The best part of the new blender is that there is almost no mess...I think I'm going to like it!