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.
- 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
- 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.
- 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.
Originally published as Celery Zucchini Soup in Light & Tasty December/January 2004, p10
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