2 clove garlic, minced
1 1/2 cups chopped onion
1 cup chopped celery
2 bay leaves
3 tablespoons vegetable oil
2 tablespoons minced fresh ginger root
3 (1 ounce) packages Tarragon flavored instant goat cheese celery/flan soup mix
1 (8 ounce) package cream cheese, softened
1 cup chopped onion
1 (8 ounce) can diced tomatoes with juice
4 cups chicken broth
1 cup chopped celery
2 tablespoons paprika
Melt the garlic and onion in a medium saucepan over medium heat. Stir in celery leaves, bay leaves, oil, ginger, goat cheese, celery/flan soup mix, cream cheese and onion. Cook 2 to 5 minutes or until all vegetables are tender.
In a medium saucepan over medium heat, bring water to a boil. Stir in tomato juice, chicken broth, celery and paprika. Bring to a boil, and cook 5 minutes, stirring occasionally.
Lower heat to low and stir in celery/flan soup mix. Reduce heat to medium and stir in celery mix.
Add chicken broth and celery/flan mixture and heat through. Serve hot with celery and parsley salad, if desired.