Amazing 30-Minute Celery Soup

Two bunches of celery, cooked with onion and garlic in chicken broth, is pureed with cream cheese, which adds richness and a slight tang to this soup.

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Ingredients:

• Two bunches of celery, trimmed, and roughly chopped (including leaves)
• One medium onion, roughly chopped
• One Tablespoon chopped garlic
• Two Tablespoons of olive oil
• Two Tablespoons butter
• Two cans chicken broth
• One 8 oz pkg cream cheese, cut up
• Salt and pepper

Method

In a Dutch oven, saute onions and garlic in olive oil for two minutes on medium heat. Add celery & leaves, and the butter. Saute for two minutes. Add chicken broth; cover and cook on a strong simmer for twenty to twenty-five minutes or till celery is soft. Puree in batches in blender, with cream cheese, and return to the pot. Keep very warm, but do not bring to a boil. Salt and pepper to taste.

Notes: This hearty, creamy soup is very filling. Serve with crusty bread or garlic bread and a small side salad for a wonderful meal. The soup freezes very well! This soup tastes nothing like canned celery soup. My husband actually prefers it to potato soup, which used to be his favorite. It is low in carbohydrates, but tastes rich and satisfying!

Number of servings: 8

Submitted By: daksdog
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