Name: Celery Soup with Sourdough Croutons and Tarragon Swirl
Prep time: 35 minutes
Total time: 50 minutes
Yield: 6 first-course
Ingredients: 3 teaspoons olive oil, divided; 6 green onions, chopped; 4 cups sliced celery with leaves (about 1 pound); 4 cups low-salt chicken broth; 12 ounces white-skinned potatoes (about 2 medium), peeled, cut into 1-inch pieces; 1/4 teaspoon celery seeds; 3 tablespoons whipping cream; 3/4 cup 1/3-inch cubes sourdough baguette (about 1 1/2 ounces); 2 tablespoons plain nonfat yogurt; 1 teaspoon minced fresh tarragon plus 6 sprigs for garnish

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