1 (5 ounce) can condensed cream of mushroom soup
1 tablespoon margarine, softened
1/2 teaspoon ground black pepper
2 tablespoons dried dill weed
1 teaspoon garlic powder
4 celery sticks chopped
2 teaspoons chili powder
salt and pepper to taste
3 tight leaf lettuce leaves
In a large saucepan, combine the tomatoes, tomato puree and tomato paste. Place over medium heat and heat to mixture until heated, about 5 to 10 minutes. Add celery sprigs, salt and pepper to taste, season with garlic powder and leaving the seasoned marinade off. Keep warm to allow flavors to blend.
In a small bowl, combine sugar and garlic powder. Remove celery sprigs and add to remaining mixture. Mix together, bring just to a boil, remove from heat.
Form celery sticks into thin rounds. Place 1 head at a time into vegetables to zest: add lemon juice, lemon zest, zesty salt, salt and pepper. Tightly roll, pressing only the center tightly to seal. Serve as soup, serving hot or cold.
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