Cream Of Celery Soup

1. 1

   Wash celery hearts and cut into 2-inch pieces. Add to a food processor and run on low several minutes to finely mince. Add milk, grated onion, black pepper and run processor on high 2-3 minutes. Transfer ingredients to a Dutch oven with a lid (or another pot with a lid). Add vegetable broth, cumin, half of the Parmesan cheese, and stir to combine.

2. 2

   Put heat on medium and cover with the lid. Cook 10 minutes. Remove lid and, using an immersion blender, carefully blend for a few minutes until the soup has a creamy consistency. Replace lid and cook an additional 6-8 minutes.

3. 3

   Serve in bowls. Garnish with remaining grated Parmesan cheese, seasoned croutons, and parsley.

4. 4

   Warm, robust and super flavorful. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.