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1. Add green onions, diced potatoes, and chicken broth to stockpot.
2. Simmer over medium heat 15 minutes.
3. Strain stock into large bowl.
4. Place vegetables, cream of celery soup and evaporated milk in blender. Puree until smooth.
5. Return stock to stockpot. Stir in pureed vegetables, butter, coarse salt, and white pepper.
6. Reduce heat to low, stirring often, until thoroughly heated.
7. Serve hot, or chill in refrigerator and serve cold
8. Garnish with green onion slices.
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