Tomato-Celery (or Artichoke) Soup

By starspangledlady

from Shakertown
I think you can substitute artichoke hearts

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