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MudderBear
Posted November 16, 2005 09:53 AM
Cream of Celery Soup
1/2 cup onion, chopped
1/2 cup carrots, coarsely chopped
3 cloves garlic, minced
1 tbsp. butter
4 cups celery, coarsely chopped including the leaves-about 8 stalks
3 medium potatoes, peeled and diced
4 cups chicken or vegetable stock
1 tsp. dried thyme
2 cups milk, or 1/2 & 1/2 cream
2 tbsp. fresh parlsey, chopped
1 1/2 tsp. salt
1/4 tsp. pepper
In large saucepan over med. heat, saute onion, carrots, and garlic in butter until onions are softened. Add celery and cook 2-3 mins., until ionions just begin to turn golden. Add potatoes and stock. Bring to boil, reduce heat and simmer until vegetables are tender, about 25-30 mins. Puree in batches in a blender and transfer puree into a clean pot. Stir in milk, parsley, thyme, salt & pepper. Reheat, but do not boil.
Posted November 16, 2005 09:53 AM
Cream of Celery Soup
1/2 cup onion, chopped
1/2 cup carrots, coarsely chopped
3 cloves garlic, minced
1 tbsp. butter
4 cups celery, coarsely chopped including the leaves-about 8 stalks
3 medium potatoes, peeled and diced
4 cups chicken or vegetable stock
1 tsp. dried thyme
2 cups milk, or 1/2 & 1/2 cream
2 tbsp. fresh parlsey, chopped
1 1/2 tsp. salt
1/4 tsp. pepper
In large saucepan over med. heat, saute onion, carrots, and garlic in butter until onions are softened. Add celery and cook 2-3 mins., until ionions just begin to turn golden. Add potatoes and stock. Bring to boil, reduce heat and simmer until vegetables are tender, about 25-30 mins. Puree in batches in a blender and transfer puree into a clean pot. Stir in milk, parsley, thyme, salt & pepper. Reheat, but do not boil.