Cream of Celery Soup

It looks like they didn’t finish writing this card, so I’ll help.

From a box sold in Columbiaville, Michigan.

Cream of Celery Soup

(Freezes well.) Serves 10.

1 c. chopped celery
1/8 c. chopped onion
1/4 c. butter
1/4 c. flour
1 qt. chicken broth
1/2 c. light cream or canned milk
1/4 t. white pepper
salt to taste

Melt butter and add flour, celery, and onion–cook till tender. Add 1/2 qt. of chicken broth.

Cooking method (provided by Yesterdish)

  1. Melt butter; add celery and onion. Saute until vegetables are tender and onions are translucent. Add flour and cook for an additional minute, stirring.
  2. Add stock. Bring to a simmer and cook 30 minutes. If using an immersion blender, proceed immediately; if using a traditional blender, let soup cool before blending.
  3. Use blender to puree soup until smooth. If using a traditional blender, return to pot.
  4. Heat soup to medium, but do not boil, unless curdled cream appeals to you. (Yes, I know the cream isn’t in the soup yet, but you’re going to add it soon, so why get close to the danger zone?)
  5. Remove from heat. Before serving, add salt, white pepper, and cream. Stir.


One Comment

  1. Jodie

    This soup was Absolutely AMAZING!!
    I found it didn’t even require the cream after blending!!!

    Good Find!!

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