Tomato-Celery (or Artichoke) Soup
from Shakertown
I think you can substitute artichoke hearts
5/5
(1 Votes)
Ingredients
- 1 small onion, chopped
- 1/2 cup finely chopped celery
- 2 TBSP butter
- 1 (10 1/2 oz) can tomato soup (diluted with 1 can water)
- 1 tsp minced parsley
- 1 TBSP lemon juice
- 1 tsp sugar
- 1/4 tsp salt
- 1/8 tsp pepper
- Unsweetened whipped cream
Preparation
Step 1
Saute onion and celery in butter - do not brown. Add remaining ingredients and simmer for 5 minutes (the celery will remain crisp)
Top each coup of soup with a spoonful of unsweetened whipped cream; garnish with additional chopped parsley
You'll also love
-
Horseradish Scrambled Eggs 4.1/5 (28 Votes) -
Sausage Cheese Dip (Paula Deen) 4/5 (3 Votes)
You'll also love
-
Linguine With Butter-Poached... 4.1/5 (18 Votes) -
Spinach Artichoke Crescent Wreath 5/5 (1 Votes)