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1 bunch finely chopped celery
1 lb. raw potatoes, peeled and
2 qt. chicken broth (4 cans)
4 Tbsp. butter or margarine
1 c. heavy cream
1 Tbsp. chopped parsley
salt and pepper to taste

Blanch celery and drain. Melt butter. Add celery and
cook slowly for several minutes. Add chicken broth and pota-
toes. Bring to boil, then simmer one hour. Using grater
attachment of food processor, put all of liquid and vegetables
through. Should still have some vegetable chunks in it.
Return to pot, season and simmer. Before serving, add cream
and chopped parsley. Serve with fresh croutons.
Croutons: Slice one package of muffins into 1/2-inch
squares. Fry in butter with garlic (1 clove). Empty pan. Add
2 tablespoons olive oil and fry bread until crisp. Drain on
paper bag. Then put in bag to dry.

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