This was very, very simple.
I had some celery in the fridge that needed to be used up, and I was craving something warm and creamy. Ta da! Cream of celery soup was born! Aren't I a genius?
I sauteed up the celery along with some onions and an already-cooked potato (unpeeled! You can eat the peel and it adds fiber! Fiber is a good thing. Being regular is a good thing! Trust me, you don't want to be irregular. Then you're very cranky).
I just sauteed everything together in olive oil 'til it was soft, then I added some seasonings: good ol' S&P, dried oregano and basil.
Once everything was sufficiently cooked, I added some flour and cooked it for about a minute, then added nonfat milk and vegetable stock. I cooked it some more, 'til it thickened up nicely, and then I took my immersion blender to it to make it as creamy as possible. If I had wanted it to be really really creamy, I would've strained it through a fine-mesh strainer. But I don't mind a few chunks of veggies here and there. They keep life interesting.
Plus, I was lazy.
And here we have a lovely, delicious and low-fat soup that came together in about 20 minutes. How can you beat that? It's not Campbell's Salt Lick (aka Campbell's Cream of Celery soup), that's for sure!
It was very creamy but not too rich (since the milk was nonfat) and very celery-y. Celery-y? I like to make up words sometimes. Celery-y seems a perfect adjective in this particular juncture, wouldn't you say?
I thought so.