Souper celery soup

Yield: 6 servings

Measure Ingredient
1 tablespoon Butter
1 medium Onion, chopped
2 cups Chicken stock
2 cups Milk
2 tablespoons Grated fresh celery
¼ teaspoon Pepper
2 cups Chopped celery
2 mediums Potatoes, chopped
1 teaspoon Fresh dill or parsley
2 tablespoons Grated fresh carrots
½ teaspoon Salt

Melt butter in a large pot. Add chopped celery, onion and potatoes.

Cover pot and stew vegetables over low heat for 10 minutes without browning. Add stock and herbs; cook vegetables until soft, about 30 minutes. Puree the mixture in a blender. Stir in milk and adjust seasonings. Toss in grated carrot and celery. Reheat to just below the boiling point. Serve with fresh bread.

Source: The warped mind of Linda Fields Originally posted 9/25/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

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