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Celery And Potato Soup

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Anonymous (not verified)
  Celery 4 Cup (64 tbs), chopped
  Onion 1 Cup (16 tbs), chopped
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Potatoes 1 1⁄4 Cup (20 tbs), diced
  Fresh parsley 1⁄4 Cup (4 tbs), chopped
  Chicken broth 4 Cup (64 tbs)
  Beau monde seasoning 1⁄2 Teaspoon
  Pepper white 1⁄4 Teaspoon

Saute celery and onion in butter in a Dutch oven for 5 minutes or until tender.
Add garlic, and saute an additional minute.
Stir in potatoes, parsley, and broth.
Bring to a boil; cover, reduce heat, and simmer 20 minutes or until the potatoes are tender.
Pour half of celery mixture into container of electric blender; process 45 seconds.
Repeat with remaining celery mixture.
Stir in seasonings.
Serve immediately.

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