Celery Soup

• 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

1. 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
2. Add the salt (nah!) and the chicken stock along with the red peper. Bring back to a simmer and cook, covered, for 45 minutes
3. 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.

butter, olive oil, celery, garlic, salt, chicken, red pepper, nonfat sour cream

Taken from www.epicurious.com/recipes/member/views/celery-soup-52898371 (may not work)