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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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There's a harvest of fresh flavor in Alyson Sprague's pleasant celery soup. I concocted the recipe at the end of the growing season with leftover vegetables from out garden, she explains from Sewickley, Pennsylvania. Ingredients:
3 green onions, thinly sliced |
2 garlic cloves, minced |
2 tablespoons butter |
4 celery ribs, chopped |
2 medium carrots, chopped |
2 cups water |
1 tablespoon reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes |
3/4 teaspoon salt |
3/4 teaspoon dried thyme |
5 medium red potatoes, cut into small chunks (about 1 pound) |
3 cups fat-free milk |
2 cups shredded zucchini |
2 tablespoons cornstarch |
1/4 cup cold water |
Directions:
1. In a large saucepan, saute onions and garlic in butter until tender. Add celery and carrots; cook and stir for 4 minutes. Stir in the water, bouillon, salt and thyme. Add potatoes. Bring to a boil.
2. Reduce heat; cover and simmer about 15 minutes or until potatoes are tender. Stir in milk and zucchini. Bring to a boil. In a small bowl, combine cornstarch and cold water until smooth. Gradually whisk into soup. Return to a boil; cook and stir for 2 minutes or until slightly thickened. Yield: 6 servings.
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