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Marge Parkhurst's Yogurt Cream of Celery Soup

Crescent Dragonwagon included this delicious and simple soup, from her friend Marge Parkhurst, in her "Soup & Bread: A Country Inn Cookbook."

1 stick unsalted butter
2 to 3 bunches celery, washed and sliced crosswise into 1/2-inch-thick pieces
4 cups vegetable or chicken stock
Grated zest and juice of 1 lemon or lime
Salt and freshly ground black pepper to taste
1 cup plain yogurt

In a 10-inch skillet, melt half the butter over medium-low heat. Add half the celery and saute until slightly softened, about 5 minutes. Scrape the celery into a heavy soup pot. Repeat with remaining butter and celery. Add enough stock to the pot to cover the celery. Bring to a boil, then turn down heat to medium-low and let simmer, covered, until the celery is tender, about 10 minutes.

Drain the celery, returning the stock to the pot. Set aside about half the celery and puree the rest in a food processor. Add the whole celery, celery puree, lemon zest and juice, salt, and pepper to the stock in the pot and heat through. Stir in the yogurt and heat through again. Serve immediately. Serves 4.

Sunday, April 07, 2002

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