Cream of Celery Soup
Inexpensive and easy to make cream of celery soup, low-salt if you like it's up to you. We frequently use this in recipes that call for canned cream of celery soup.
Yield
4 servingsPrep
5 minCook
30 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
celery
diced |
|
| 1 | cup |
water
boiling |
|
| 3 | tablespoons |
butter
or olive oil |
|
| 1 | tablespoon |
onions
minced |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 2 ½ | cups |
milk
scalded |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
celery
diced |
|
| 237 | ml |
water
boiling |
|
| 45 | ml |
butter
or olive oil |
|
| 15 | ml |
onions
minced |
|
| 45 | ml |
all-purpose flour
|
|
| 591 | ml |
milk
scalded |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Combine celery and water.
Cover.
Simmer until celery is tender.
Brown onion in butter or olive oil.
Add flour.
Mix until smooth.
Add milk slowly, stirring constantly.
Cook, stirring until smooth and thick.
Add celery and the water in which it was cooked.
Season to taste.
Heat thoroughly.
