Potato and Celery Soup
Yield: Serves 7
Ingredients:
  • 3 large potatoes, peeled and chopped
  • 6 stalks of celery, washed and chopped
  • 23-25 fresh basil leaves, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 1/4 cup butter
  • 4 cups chicken broth
  • 3 1/4 cups milk
  • 2 tablespoons Worcestershire sauce
  • salt and pepper to taste
Instructions:

Place the potato, celery, onion, garlic, basil and chicken broth in a pot. Add salt and pepper.

Cover the pot and bring to a boil. Reduce heat to medium and cook until vegetables are tender.

Remove from heat and let cool slightly.

Blend the soup until smooth with an immersion blender or in batches in a regular blender.

Return to the pot and add milk, butter and Worcestershire sauce. Stir and cook for about 4-5 minutes over medium heat (do not let boil). If the soup is very thick, add more milk.

Taste and adjust seasonings. Garnish with fresh basil and serve fresh lemon juice on the side (optional).

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