This is a wonderful soup served cold in the summer or as a starter for a holiday meal.
- Prep Time :
10 min - Ready Time :
10 min
Servings
10
Ingredients
- 1 can Cream of Celery soup
- 1/2 46 Heavy cream
- 1 23 Plain, unsweetened yogurt
- 1/2 23 Mayonaise you can use your own home-made
- 1 teaspoon Ground WHITE pepper
- 1 teaspoon Dill, fresh preferred Sprigs for garnish
- 1/4 to 1/2 teaspoon Seasoned salt we prefer Lawry's, but you can use Penzy's or other brands, too.
- 1 Lemon thinly sliced
Utensils
- Blender
- Ramekins or cups for service
Directions
Put all the ingredients except the lemon and a few sprigs of dill into the blender and blend for 1 minute. Check the consistency. If you wish to have a thinner soup, add more cream. Serve with the lemon slices floating on the top.
Can be served immediately, but it ages well, if it lasts. Can be stored for up to 4 days in the refrigerator safely.
Variations for use include as a salad dressing and as a cold pasta sauce.
(I said it was good, not diet food!)