Celery And Potato Soup
|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.