Source: The Working Family's Cookbook

Celery Yogurt Soup
This soup is delicious hot or cold.
Serves: 2
Prep Time: 5 minutes
Cook Time: 25 minutes


1 tablespoon butter or margarine
4 to 5 stalks celery, with leaves, cut into small pieces
2 tablespoons onions, finely chopped
1/4 cup plain yogurt
1 tablespoon fresh dill, finely chopped

Heat the butter or margarine in a saucepan over moderate heat. Add the celery and onion and cook, stirring, for about 2 minutes until softened.

Add 1 cup of broth to the pan and bring the mixture to a boil. Reduce the heat to low, cover the pan and simmer for about 10 minutes until the vegetables are very soft. Puree the mixture in a food processor or blender. If using a blender, you may have to puree it in several batches and add a little broth to make pureeing easier.

Return the pureed vegetables to the saucepan. Whisk in the remaining broth. Increase the heat to medium and bring the mixture to the boil. Return the heat to low and simmer the soup for about 5 minutes until it is thickened and smooth. Season with salt and pepper to taste.

To serve warm, stir in the yogurt just before serving and sprinkle with the chopped dill. To serve cold, first let the soup cool. Stir in the yogurt and dill and chill the soup in the refrigerator for at least 2 hours.