Serves 8
1 cup onions, chopped
1/4 cup vegetable oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all purpose flour
6 cups of low-fat, low-sodium chicken or vegetable broth
2 cups celery, peeled and chopped
2 cups carrots, peeled and chopped
2 sprigs fresh thyme
2 fresh bay leaves
Salt and pepper to taste
Optional garnishes: fat-free “Half & Half,” chopped walnuts, chopped red bell pepper or crumbled crispy bacon
In a large sauce pan, over medium heat, add vegetable oil and chopped onions. Season lightly with salt and pepper and sauté until translucent, but not browned. Whisking, add flour and cook until a light blond roux results, approximately 2 minutes. Add broth and stir to combine completely. Add celery and carrots. Bring to a boil. Reduce heat to low. Add thyme and bay leaves; cover and simmer until vegetables are completely soft, approximately 30 minutes. When done, remove the soup from the heat and cool. Remove the thyme sprigs and bay leaves and discard. Using a slotted spoon, put all of the vegetables into a blender along with approximately 1/4 cup of the soup liquid. Blend until completely pureed and return to the saucepan. Adjust salt and pepper to taste if necessary, then bring back to temperature and serve with preferred garnish.
MARK S. CHOLOWSKI, MURRELLS INLET