Yield: 1 servings
|2 bunches||Celery stalks; separated and|
|Salt and freshly ground black pepper to|
Run the celery stalks through a juicer if you have one, or chop them and puree them in a food processor or blender. Strain the puree and discard the pulp. In a saucepan, heat the juice with the butter, salt, and pepper over medium heat until heated through. You now have the base for a wonderful soup.
Converted by MC_Buster.
NOTES : from Curtis Cooks with Heart and Soul by Curtis Aikens, Hearst Books, 1995. When I'm short on time and really want homemade soup, I make this stock. You can have a wonderful vegetable soup in thirty minutes or less with this recipe. Makes 1 to 2 cups.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.