Cream Of Celery Soup
|Onion||1 Medium, quartered|
|Butter||1⁄3 Cup (5.33 tbs)|
|Celery stalks||8 , cut into 1 pieces|
|Potatoes||2 , cubed|
|Water||1 Cup (16 tbs)|
|Milk||2 Cup (32 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
Blender chop onion.
Saute in butter until golden brown.
Put celery, potatoes, water, bay leaf, salt and pepper into saucepan, cover and cook slowly for 30 minutes or until soft.
Remove bay leaf.
Put 1 cup milk into Osterizer container with half of cooked vegetable mixture and onions, cover and process at BLEND until smooth.
Pour into saucepan.
Repeat with remaining mixture.
When mixture is smooth, add parsley and process only until chopped.
Add to mixture in saucepan and heat slowly.
Add cream and seasonings before serving.
Note: This soup may be cooled and frozen before cream is added.
Thaw in saucepan over low heat, add cream and serve.