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I-feel-so-sorry-for-me celery soup
Monday, October 31, 2005I-feel-so-sorry-for-me celery soup
1 slight tablespoon olive oil
about 1 cup sliced celery (stems, pieces and leaves)
2 chicken bouillon cubes
2 cups water
lemon wedges, for garnish
On the stove top in a large pot, slightly heat olive oil. Add celery and stir. (Note: The celery leaves are bitter but good.) Let cook on a medium heat for about 7 minutes (5 is too little and 10 too much). Add bouillon cubes and water; stir. Simmer for 2 or 3 minutes. When serving, garnish this light soup with a lemon wedge on the side of each bowl.
Yield: 2 servings.
—Diana Spillman
