Prep 20 mins
Cook 1 hr 45 mins
I adapted this from a traditional English recipe. Chicken stock may be substituted for the vegetable stock.
- 1 head fresh celery, chopped
- 1 medium onion, sliced
- 10 fluid ounces low sodium vegetable broth
- 20 fluid ounces milk
- 1 tablespoon plain flour
- 1⁄2 ounce unsalted butter
- 10 fluid ounces table cream
- salt, to taste
- fresh ground black pepper, to taste
- 1 pinch nutmeg
- Put the celery into a large saucepan with the onion and vegetable stock.
- Bring to the boil and simmer for 30 minutes.
- Add the milk, bring back to the boil and then simmer until it is tender, for about 40-60 minutes.
- Take it off the heat, cool a little, then sieve or liquidize until it is very smooth.
- Blend the flour and the butter into a firm paste.
- Return the soup to the heat and drop small pieces of the butter paste into it, stirring all the time.
- Simmer gently until the soup has thickened slightly.
- Remove from the heat and add the cream, salt, pepper and nutmeg.
- Reheat gently but do not boil.
The slight hint of nutmeg was so different for celery soup - we loved it - and what a good formula for thickening - absolutely no lumps!! I used chicken broth & margarine (didn't have butter). Thanx again Miller!