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Creamy Celery And Garlic Soup

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Ingredients
  Vegetable oil 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Sliced scallions 2 Cup (32 tbs) (Green Onions)
  Sliced celery 4 Cup (64 tbs)
  Peeled garlic cloves 2 Cup (32 tbs)
  Pared all purpose potatoes 20 Ounce, cut into 1/2-inch cubes
  Low sodium instant chicken broth mix 3 Tablespoon (3 Packets)
  Chopped fresh parsley 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Fresh ground black pepper 1⁄8 Teaspoon
Directions

1. In large saucepan, heat oil; add scallions. Cook over medium-high heat, stirring occasionally, until scallions are translucent, about 3 minutes. Add celery and garlic; cook, stirring occasionally, 3 minutes longer. Add remaining ingredients and 7 cups water; bring to a boil. Reduce heat to low; cover and simmer until potatoes are tender, about 30 minutes. Cool slightly.
2. In food processor, in batches, puree soup until smooth. Return mixture to saucepan; cook over high heat until heated
through, about 5 minutes. Ladle evenly into 8 soup bowls.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable

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