Recipe - Creamy Toffee Sauce

4 cup Defatted chicken broth
1 cup Chopped onion
3 cup Chopped celery, including
leaves
2 Small potatoes, peeled &
cubed
One half teaspoon Salt
1 ds Cayenne pepper
1 cup Lowfat milk

1. In large saucepan, combine all ingredients except milk. Cook until
vegetables are very tender, about 10 minutes. Cool slightly. 2. Transfer to
blender and blend until smooth. Stir in milk. 3. At this point, may be
stored in refrigerator up to 1week. 4. Heat before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini