Creamy Celery And Garlic Soup Recipe
Ingredients
| 1 tablespoon plus 1 teaspoon vegetable oil | ||
| Green onions | 2 Cup (16 tbs), sliced | |
| Celery | 4 Cup (16 tbs), sliced | |
| Garlic | 2 Clove (5gm), peeled | |
| 20 ounces pared all-purpose potatoes, cut into 1/2-inch cubes | ||
| 3 packets low-sodium instant chicken broth mix | ||
| Parsley | 2 Tablespoon, chopped | |
| Salt | 1/4 Teaspoon | |
| 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.
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.
Chef
