Cream Of Celery Soup (Low Fat)

• 1 bunch of celery
• 3 cloves minced garlic
• 1/4 Spanish onion
• 3 1/2 cups water
• 2 cups skim milk
• 4 tablespoons white flour
• 2 chicken bouillon cubes
• olive oil
• pepper, to taste

1. Wash each rib of celery to ensure that no dirt sticks to the inside. Dice the celery, including leaves, and the onion.
2. Add celery, onion, garlic, and olive oil to a medium-sized heavy pot over medium heat and simmer until the celery is just tender. If it begins to stick, add a bit of the allotted water.
3. Add water and bouillon and bring to a boil.
4. Meanwhile, in a measuring cup, mix 4 tablespoons of flour with 2 cups skim milk until flour is completely dissolved.
5. Once the celery and broth have come to a boil, reduce the heat to medium low and add the milk-flour mixture, stirring until blended.
6. Increase heat to medium again and bring to a boil. The soup should thicken over the next few minutes.
7. Add four dashes of black pepper and remove from heat.
8. Serve immediately.

celery, garlic, onion, water, milk, white flour, chicken bouillon cubes, olive oil, pepper

Taken from www.epicurious.com/recipes/member/views/cream-of-celery-soup-low-fat-1261991 (may not work)