Creamy Celery and Garlic Soup
By Hester
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Ingredients
- 1 Tbsp. plus 1 tsp. vegetable oil
- 2 cups sliced green onion
- 4 cups sliced celery
- 2 cups peeled garlic cloves
- 20 oz. pared potatoes, cut into 1/2 inch cubes
- 3 packets low-sodium chicken broth
- 2 Tbsp chopped fresh parsley
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
Details
Servings 8
Adapted from keyingredient.com
Preparation
Step 1
In large saucepan, heat oil; add onions. Cook over medium high heat, stirring occasionally, until onions are translucent, about 3 minutes. Add celery and garlic; cook, stirring occasionally, 3 minutes longer. Add remaining ingredients and 7 cups water; bring to a boil. Reduce heat to low; cover and simmer until potatoes are tender, about 30 minutes. Cool slightly.
In food processor, in batches, puree soupuntil smooth. Return mixture to saucepan; cook over high heat until heated through, about 5 minutes.
Each Serving = 158 calories
½ fat; 1½ vegies; ½ bread
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