Celery and Potato Soup with Feta and Rosemary
Number of servings : Prep time: Cooking time: Type of meal : | Soups | Soups Special diet : |
Number of servings :
Prep time:
Cooking time:
Type of meal : | Soups | Soups
Special diet : | Vegetarian
Ingredients
1.75 L (7 cups) low-fat vegetable stock
750 mL (3 cups) chopped celery
1 medium onion, chopped
50 mL (1/4 cup) dry white wine
2 medium potatoes, peeld and cubed
15 mL (1 tbsp) Dijon mustard
10 mL (2 tsp) chopped fresh rosemary
2 mL (1/2 tsp) sea salt
2 mL (1/2 tsp) black pepper
1 bay leaf
125 mL (1/2 cup) crumbled light feta cheese
125 mL (1/2 cup) chopped fresh parsley
Directions
In a large soup pot, bring 1/2 cup (125 mL) of the stock to a boil. Add the celery and onion; sauté gently for 4 minutes. Add the wine; sauté another 2 minutes. Add the potatoes, mustard, rosemary, salt, pepper, bay leaf and remaining stock. Bring to a boil; reduce heat and simmer 15 minutes or until potatoes are cooked. Remove the bay leaf. Stir in the feta cheese and parsley. Serve immediately.
Makes 6 servings.
If you want to leave out the potato because of the rest of your dinner menu, just add more celery to the recipe. It will be delicious.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:445
