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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 6 |
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Another autumn/winter favorite of mine. Ingredients:
3 tablespoons butter |
1 head celery, washed and chopped (include the leaves!) |
1 cup chopped onion |
2 garlic cloves, minced |
1/2 cup chopped carrot |
1 medium apple, peeled, cored and chopped |
3 cups vegetable broth (or chicken broth) |
1/4 teaspoon black pepper |
1/4 teaspoon thyme |
1/4 teaspoon crushed rosemary |
2 -3 tablespoons flour |
6 ounces cream cheese, cut into cubes |
salt, as needed, to taste |
Directions:
1. In a large soup pot over med-high heat, melt butter; add celery, onion, garlic, carrots, and apple and saute for 6-7 minutes.
2. Add broth, pepper, thyme and rosemary to pot. Bring to a boil; reduce heat and simmer for about 15-20 minutes or until all veggies are very tender.
3. Stir in flour; mix well.
4. Reduce heat to low; stir in cream cheese cubes. Heat and stir on low until cream cheese is melted.
5. Puree (using hand blender/blender/food processor) to desired consistency. (I usually puree a little over half of mine, but you can make it as smooth as desired).
6. Serve.
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