Ingredients
- 2 potatoes
- 1 d cayenne pepper
- 950 ml defatted chicken broth
- 300 gr celery (chopped)
- 240 ml low-fat milk
- 120 gr onion (chopped)
- 1 gr salt
1. In large saucepan, combine all ingredients except milk. Cook until vegetables are very tender, about 10 minutes. Cool slightly.
2. Transfer to blender and blend until smooth. Stir in milk.
3. At this point, may be stored in refrigerator up to 1-week.
4. Heat before serving.
