Celery Soup With Lima Beans, Asparagus and Peas
Published March 11, 1997
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
2 teaspoons kosher salt
2 large bunches celery, trimmed and cut crosswise into ½-inch lengths
1 10-ounce package frozen baby lima beans, defrosted under warm running water
⅔ cup shelled peas or frozen baby peas, defrosted under warm running water
1 small bunch asparagus, woody portion of stem snapped off, remaining portion peeled and cut into 1-inch lengths
3 heaping tablespoons very thinly sliced scallion greens
Freshly ground black pepper, to taste
2 tablespoons finely chopped celery leaves
2 tablespoons coarsely chopped dill fronds
Nutritional analysis per serving
23 grams carbs; 126 calories; 1 gram polyunsaturated fat; 1 gram fat; 8 grams fiber; 581 milligrams sodium; 8 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the soup base, place two cups water and the salt in a medium saucepan. Bring to a boil. Add the celery. Return to a boil. Lower the heat and simmer, partially covered and stirring occasionally, for 35 minutes. Pass through the medium disk of a food mill or puree in a blender (if using a blender, work in a few small batches so the hot celery puree doesn't burst out of the top).
- Step 2
To make the soup, in a medium saucepan bring the celery base to a boil. Add the lima beans and cook for 1 minute. Add the peas and asparagus. Cook 3 minutes, stirring occasionally. Add the scallions. Cook for 30 seconds. Remove from the heat. Season with pepper. Stir in the celery leaves and dill. Serve immediately.
Private Notes
Comments
Absolutely loved this. Even healthier than a salad, but more satisfying, at least as a change of pace. And easy! I went heavier on the peas because I had a ton of fresh peas, and I added some garlic scapes to the base before purée-ing because I love them and I have a lot to use up. This needs a *lot* of salt and pepper.
As written, this recipe is not very interesting I added herbs de provence, lemon juice, and finally, grated parmesan, which helped a lot.
I love celery and this soup. I peel and dice a celeriac to the simmer, but don’t blend it. Save the leaves for garnishing the bowls. Also, a can of white beans will thicken the soup and add protein. Bleand the beans after the initial cooking.
No where does it say to retain the celery leaves for later.