|Celery||1 Cup (16 tbs), cut into pieces 3 inches long by 1/4 inch wide|
|Skim milk/Water||1⁄2 Cup (8 tbs)|
|Instant chicken broth and seasoning mix||1 Tablespoon (1 Envelope)|
|Minced chives||1 Tablespoon (Used For Garnishing)|
|Young celery leaves||1 Tablespoon (Used For Garnishing)|
Combine celery and milk in enamel saucepan, and simmer gently until celery is done â€” still somewhat crisp, not limp and exhausted.
Allow about 12 minutes.
Add broth mix and rosemary.
Serve immediately, or transfer all or part of the mixture to blender and chop, not too fine.
Serve hot in soup bowl with a sprinkling of minced chives and celery leaves