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Quick and Easy French Toast Soup Recipe

Ingredients

4 stalks celery, finely chopped

2 teaspoons butter

3 cloves garlic, sliced

3 stalks celery, finely chopped

4 cups milk

1 (20 ounce) can sliced black olives

3 (3 ounce) cans sliced fresh tomatoes with juice

1 (8 ounce) package cream cheese, softened

1 cup sweet pickle relish

1 cup chopped green onions

Directions

Celery leaves: Boil celery leaves and boil them until wilted. Set aside.

Peel celery and green onion and cut both into 1-inch squares.

In a large bowl, mix all heavy-duty ingredients. Stir in celery and onion and celery leaves. Mix thoroughly.

Heat a large skillet over medium heat. Spread celery and onion mixture out evenly. Add shading by covering top of peppers with a clean silver foil. (Note: Do not cover green peppers!)

Hands the celery and onion mixture out to one side of the pan. Pour the celery mixture over peppers and top it off with tomatoes and olives. Bake in the hot skillet about 25 minutes or until spightly browned and cooked through.

In a small saucepan, mix cream cheese and sweet pickle rel

Comments

Torro writes:

⭐ ⭐ ⭐ ⭐

I added more chicken just because I had leftovers. I did add the eggs which I was reluctant to do because I thought the recipe was two hours and I only added the eggs half way through. The only change I made I did not see the point of cooking the potatoes and added them right before I made the soup and didn't think the egg change was necessary. The soup turned out very well indeed but I did think the potato change was odd. If I made it again I would add more celery and carrots. I also used Garlic & Herb Tomatoe sauce in place of the Garlic Salt and I think that was missing from the recipe. The family thought it was very good and I am sure it will be great again. Until then, no need to make it again!