Ingredients
1 tbs butter
1 tbs olive oil
1 head of celery, incl leaves, coarsely chopped
12 whole garlic cloves, peeled
1/2 tsp salt (optional)
1 qt chicken stock (low sodium)
1/8 tsp red pepper flakes
1 cup nonfat sour cream
Preparation
In a large saucepan, melt the butter and oil over low heat. Add the celery and stir to coat. Add the garlic, stir, then cover and sweat over low flame for 20 minutes
Add the salt (nah!) and the chicken stock along with the red peper. Bring back to a simmer and cook, covered, for 45 minutes
Cool slightly and strain out the solids, saving the celery and tossing out the garlic cloves. Place the celery in a blender, add sour cream and 1/2 cup of the soup stock and puree. Combine with the rest of soup stock and heat through, but do not bring back to a boil.
