Grape Garden" was her favorite restaurant. When I try to correct her, telling her it's actually Olive Garden, she points to the sign and says, "Then why did they put GRAPES on the sign? They should have put OLIVES." Good point, and we now all refer to this land of pasta and endless soup, salad and breadsticks as "Grape Garden." My go-to order is this soup, a soup that is both hearty and filling, as well as shockingly lower in calories than it tastes. When I set out to make this soup in my own kitchen, I was not at all prepared for how great it turned out. Not just better than the restaurant version, MUCH better. And it's quick and easy. It's my new go-to soup for those cold days when "Grape Garden" just seems too far away.
Step 1: saute the vegetables
Melt the butter in a large stock pot. Add the celery, carrots and onions, and then cook until the vegetables have started to soften.
Step 2: Add the Garlic and Flour
Stir in the garlic, then sprinkle the pan with flour, stirring until the flour is well combined with the vegetables.