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Cream of Celery Soup

466Soup
  Yield/Servings: 6 servings  
Ingredients:
1 medium onion, quartered
1/3 cup butter
6 to 8 stalks celery
2 potatoes, cubed
1 cup water
1/2 bay leaf
Dash of salt
Dash of pepper
2 cups milk
8 sprigs parsley
1/2 cup heavy cream
 
 
Instructions:
Chop onion. Cut celery into 1 inch pieces. 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 blender with half of cooked vegetable mixture and onions, cover and 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.

Comments: Note: This soup may be cooled and frozen before cream is added. Thaw in saucepan over low heat, add cream and serve.
 
Submitted by: Creative Cooking USA

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