Celery Soup With Lima Beans, Asparagus and Peas
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2teaspoons kosher salt
- 2large bunches celery, trimmed and cut crosswise into ½-inch lengths
- 110-ounce package frozen baby lima beans, defrosted under warm running water
- ⅔cup shelled peas or frozen baby peas, defrosted under warm running water
- 1small bunch asparagus, woody portion of stem snapped off, remaining portion peeled and cut into 1-inch lengths
- 3heaping tablespoons very thinly sliced scallion greens
- Freshly ground black pepper, to taste
- 2tablespoons finely chopped celery leaves
- 2tablespoons coarsely chopped dill fronds
Nutritional analysis per serving (4 servings)
126 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 8 grams dietary fiber; 4 grams sugars; 8 grams protein; 581 milligrams sodium
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.
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