Cream of the Crop Celery Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Homemade soup that doesn't take all day to cook! With the addition of Brie cheese, this soup is a winner! Ingredients:
1/4 cup sliced green onion |
1/4 cup chopped onion |
1 1/2 cups chopped celery & leaves |
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine, melted |
1 1/2 cups water |
1 cup chicken broth |
1 medium potato, peeled and diced (1 cup) |
4 1/2 ounces brie cheese |
1 cup milk |
1/2 teaspoon salt |
1/2 teaspoon white pepper |
1 pinch dried marjoram |
Directions:
1. Saute onons and celery in butter in a Dutch oven until tender.
2. Add water, broth, and potato; cover and cook over low heat 15 minutes or until potato is tender.
3. Pour half of soup mixture into container of an electric blender; process until smooth.
4. Repeat procedure with remaining mixture, returning pureed mixture to Dutch oven.
5. Remove skin from Brie; add Brie, milk, and remaining ingredients to Dutch oven.
6. Cook over medium heat, stirring constantly, until cheese melts and soup is thoroughly heated.
7. Yield: 5 cups.
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