Cream Of The Crop Celery Soup - cooking recipe

Ingredients

1/4 cup sliced green onion
1/4 cup chopped onion
1 1/2 cups chopped celery & leaves
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine, melted
1 1/2 cups water
1 cup chicken broth
1 medium potato, peeled and diced (1 cup)
4 1/2 ounces brie cheese
1 cup milk
1/2 teaspoon salt
1/2 teaspoon white pepper
1 pinch dried marjoram

Preparation

Saute onons and celery in butter in a Dutch oven until tender.
Add water, broth, and potato; cover and cook over low heat 15 minutes or until potato is tender.
Pour half of soup mixture into container of an electric blender; process until smooth.
Repeat procedure with remaining mixture, returning pureed mixture to Dutch oven.
Remove skin from Brie; add Brie, milk, and remaining ingredients to Dutch oven.
Cook over medium heat, stirring constantly, until cheese melts and soup is thoroughly heated.
Yield: 5 cups.