INGREDIENTS
1 bunch white hearts of celery, sliced
2 radishes, quartered
3 small zucchini seeded and sliced
3 cups chicken broth
1 clove garlic, minced
2 cups sour creamer plain yogurt
3 Tbl white wine vinegar
1/2 tsp salt or to taste
1 tsp white pepper
Topping
chopped parsley
thin cucumber slices
thin radish slices
DIRECTIONS
In processor combine celery, radishes, zucchini, cakes, broth and garlic. Puree. Transfer to large container. Stir in yogurt or sour cream, 1/2 cup at a time. Add vinegar, salt and pepper. Mix well. Refrigerate covered overnight. Garnish with parsley, cubes, and radishes. Serves 10-12.