Run the celery stalks through a juicer if you have one, or chop them and puree them in a food processor or blender. Strain the puree and discard the pulp. In a saucepan, heat the juice with the butter, salt, and pepper over medium heat until heated through. You now have the base for a wonderful soup. NOTES : from Curtis Cooks with Heart and Soul by Curtis Aikens, Hearst Books, 1995. When Im short on time and really want homemade soup, I make this stock. You can have a wonderful vegetable soup in thirty minutes or less with this recipe. Makes 1 to 2 cups. Recipe by: Good Morning America
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|Serving Size: 1 Serving (15g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 103 (100%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 30.5mg||9 %|
|Sodium 81.9mg||3 %|
|Potassium 8.4mg||0 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.2g|
|Protein 0.2g||0 %|
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Calories per serving: 103
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