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Celery And Potato Soup With Feta And Rosemary
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- #97490
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
7 cups low-fat vegetable stock
3 cups chopped celery
1 medium onion, chopped
1/4 cup dry white wine
2 medium potatoes, peeled and cubed
1 tablespoon Dijon mustard
2 teaspoons chopped fresh rosemary
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 bay leaf
1/2 cup crumbled light feta cheese
1/2 cup chopped fresh parsley
directions
In a large soup pot, bring 1/2 cup of the stock to a boil. Add the celery and onion and saute gently for 4 minutes. Add the wine, saute 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.
added by
BigBoy
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 28, 2009
Lovely tasty soup.It also has eye appeal with chunks of celery amidst a broth sprinkled with green herbs. Used coriander instead of parsley and sweated off the vegetables in a little butter because I wasn't particularly looking for a low fat soup, but will not hesitate to sweat in the stock for my low fat friends. I know will make this again and again.