Cream of Celery Soup

Yields1 Serving

1 T butter

2 C milk, divided

1 C (or more) chopped celery with leaves

1 1/2 T cornstarch

1/3 C thin onion slices

2 T chopped fresh parsley

2 C chicken or vegetable broth

Melt butter in saucepan, add celery and onion, and saute 2 minutes. Add stock; simmer 10 minutes. Puree soup.

Return to heat, add 1 1/2 C of the milk and bring to boil. Dissolve cornstarch in remaining 1/2 C milk; stir gradually into hot soup.

Bring to boil again; stir and cook about 1 minute.

Sprinkle with parsley. Makes 4 cups.

Nutrition Facts

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Serving size