Creamy Celery And Garlic Soup
|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|
|Fresh ground black pepper||1⁄8 Teaspoon|
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.