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  • 25minutes
  • 78calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B9, C, D, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 bunch celery , to yield at least

  2. 4 1/2 cups sliced

  3. 2 1/2 cups canned low sodium chicken broth

  4. 1/2 cup chopped onion

  5. 1 tablespoon chopped parsley

  6. 2 teaspoons dried leaf thyme , crushed

  7. 1 teaspoon dried rosemary , crushed

  8. 1/4 teaspoon ground pepper

  9. 1/4 teaspoon salt

  10. 2 teaspoons butter , for garnish

  11. 2 teaspoons chopped herbs , for garnish

Instructions Jump to Ingredients ↑

  1. Cut celery stalks into diagonal slices about 1/4-inch wide.

  2. In large saucepan, bring chicken broth to full boil over HIGH heat, adding chopped onion with herbs and seasonings. Add sliced celery and return broth to simmer. Reduce heat and cook for 4-5 minutes, or until barely tender. Do not allow to lose full crispness.

  3. Drain immediatley and place in serving bowl. Toss with butter and additional herbs. Serve hot.

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