Celery Soup
From Wolfgang Puck
3 Tbsp. butter
1 Tbsp. olive oil
1 medium onion, chopped
1 medium baking potato
1/2 cup chopped shallots
6 - 7 stalks of celery
3/4 cup apple cider (my substitution for dry white wine)
4 cups chicken broth
1/2 cup Half and Half
Salt and pepper to taste
Croutons
Melt butter with olive oil in a pot. Add onion and potato and cook over medium heat for about five minutes. Add celery and shallots and cook for about 5 minutes more.
Add apple cider, bring to a boil and cook for about three minutes. Add chicken broth, cover and simmer until vegetables are tender, about one hour.
Remove from heat and allow mixture to cool for about 20 minutes. Pour mixture in batches into a blender and blend until the soup is smooth. Return soup to the pot, heat to a simmer and then add Half and Half and salt and pepper to taste. Serve with croutons for garnish.
The Skinny: Use fat free chicken broth and Half and Half.