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1 onion, cut into wedges
4 tablespoons butter, melted
2 cups celery, cut in 2-inch chunks
1 cup peeled potatoes, cut in 2-inch chunks
1 small bay leaf
1 cup chicken broth or water
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
2 cups milk
8-10 parsley leaves
1/2 cup light cream

In a blender or food processor, chop onion. In a medium saucepan, saute onion in butter until golden brown on edges. Add celery, potatoes, bay leaf and broth or water. Reduce heat and simmer vegetables until tender.

Process cooked vegetables in blender or food processor until smooth. (If you have a small blender, process in small batches). Add milk, seasonings and cream. Pulse until parsley is chopped.

Return soup to pan and heat through for 2-3 minutes until steaming hot (do not boil). Season to taste before serving.

This soup can be served as is, or use in casserole or other recipes calling for Cream of Celery Soup.

The soup can be made ahead, cooled and frozen (leave out the cream). Thaw in microwave and add cream before serving or using.

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 Rating: 5 / 5 - Reviews: 1
Mar 20, 6:32 PM
Texas mom (Texas) says:

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