Ingredients

The following ingredients have 4 Servings
  • 1-2 tablespoons olive oil
  • 2 tbsp minced onions
  • 2 orange sweet peppers - chopped
  • 2 tbsp minced garlic
  • 1-1/2 lbs fresh celery (chopped)
  • 1 qt chicken or vegetable stock
  • 1 large russet potato - peeled & chopped
  • 2 tbsp Wondra flour
  • sprinkle of fresh parsley for garnish
  • granulated garlic (salt & Pepper, to taste)

Instruction

  • Add chopped celery, peppers, potato, minced onions, minced garlic & olive oil to large stock pot
  • Saute until ingredients become slightly soft
  • Add stock & increase heat & bring to a boil
  • Cover and lower the heat- simmer for about 20 minutes or until the ingredients are soft
  • Remove from heat
  • Purée using immersion blender until the soup reaches the desired consistency
  • Add wondra & granulated garlic, salt & pepper
  • Return to heat & bring just to a boil so that the soup will thicken a bit more
  • Remove from heat - it's now ready to serve