So googled and brought this very simple recipe up...not much in the way of quantities. I kind of like that about it. We'll see how it goes. Guess I'll use what's around.
Recipe:
Chop the celerytops and scallions and saute ..add a big peeled, cubed Russet potato, some garlic, chicken broth and simmer until everything is nice and tender and soupy. Add a little cream Puree...
So, it turned out really well and I loved using up these celery tops!
My Recipe:
4 cups chicken stock
one small onion
celery tops from two stalks
1 large cubed Russet potato
1 large carrot (I didn't use this but will add it next time)
4-5 cloves garlic
1/2 cup 2% milk
1 tsp Italian or Herbes de Provence seasoning
Then basically follow the original recipe in terms of cooking.
I have a recipe for Celery and Stilton Soup so I will crumble in some Stilton next time. I was going to make this soup so I bought some Stilton then we ate all the celery....
The final product.
