2 qt Chicken Broth
1/2 Stalk (not rib) celery;
- chopped small *
1 lg Onion; chopped
6 cl Garlic; peeled, squished
Salt & Pepper
Put two quarts of chicken broth (1 48 oz can and 1 16
oz can) and add chopped celery, onion and garlic in the
crock pot. Add salt and pepper.
Turn unit on to low and go to work.
When you come home get out the immersion blender (Cajun
motorboat) and puree potage until as smooth as you like.
Soup will be thick and creamy.
Taste for seasoning and add S&P as needed.
You can add a couple diced potatoes to this to stretch
it out a bit, if you like. If you use tatties - add
more salt.
* I first built this dish when I had a half stalk
(bunch) of celery in the ice box that was past using
in salads or anything requiring crunch - but, was too
good to bin.
Dish, recipe and MM by Dave Drum - 12 June 2002
Uncle Dirty Dave's Kitchen
MMMMM
... All fungi are edible; but some only once.
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