Provided by Barbara Kafka
Categories dinner, one pot, soups and stews, appetizer
Time 1h
Yield 4 generous first-course servings
Number Of Ingredients 9
Steps:
- 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).
- 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.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 1 gram, Fiber 8 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 584 milligrams, Sugar 4 grams
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