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Servings: 4


Cost per serving $1.00 view details


  1. Bring celery and potato chunks, water, and salt to a boil in a saucepan. Cook, covered, till soft. Puree in blender. Place in kettle.
  2. Saute/fry onion with salt in butter till translucent/soft. Add in celery and celery seed.
  3. Saute/fry till tender. Add in to first mix.
  4. Whisk lowfat milk, sour or possibly heavy cream and white pepper into soup about 10 min before serving. Heat the soup gently - using a heat-absorber plate under the kettle or possibly a double boiler. Do not cook the soup. Serve as soon as it's warm.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 554g
Recipe makes 4 servings
Calories 202  
Calories from Fat 84 42%
Total Fat 9.52g 12%
Saturated Fat 5.77g 23%
Trans Fat 0.0g  
Cholesterol 26mg 9%
Sodium 912mg 38%
Potassium 815mg 23%
Total Carbs 24.95g 7%
Dietary Fiber 4.3g 14%
Sugars 7.92g 5%
Protein 5.31g 8%


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