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“An easily digestible comfort soup from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 3 tablespoons rice
  • 12 cup celery, diced
  • 3 cups chicken stock (hot)
  • 2 cups milk (hot)
  • parsley, for garnish

Directions

  1. Cook rice and celery until soft; drain and rub through a sieve or whirl in the blender with some of the stock.
  2. Combine with stock and milk; season to taste.
  3. Sprinkle with parsley and serve.

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