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HOWARD'S CELERY SOUP 1 bunch finely chopped celery 1 lb. raw potatoes, peeled and sliced 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |