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Soup & Stew
4 - 6 servings
5 minutes
1 hour
Melissa's Corporate Chefs
2 tablespoons butter ¼ stick
5 cups celery from Melissa’s Organic Soup Starter Kit, chopped
2 medium onions from Melissa’s Organic Soup Starter Kit, chopped
1 pound Cardoni, peeled, cut into 1-inch pieces
10 ounces Organic Russet Potatoes from Melissa’s Organic Soup Starter Kit, peeled and cut into 1½ inch pieces
2 cloves organic garlic, peeled
1 teaspoon celery salt
2 cans chicken broth
1 cup whipped cream
Melt butter in heavy large saucepan over medium heat. Add celery and onions.
Cover and cook until very tender, stirring occasionally, about 20 minutes.
Stir in cardoni, potato, garlic and celery salt.
Add 2 cans broth; cover and simmer until all vegetables are very tender, about 30 minutes.
Purée in blender in batches. (Can be made 1 day ahead. Cover and chill.)
Pour soup into large saucepan. Add cream; bring to simmer, stirring often.
Thin with more broth if necessary.
Season with salt and pepper. Ladle into bowls.
