Cream of Celery Soup

Submitted by Northern_Reflectionz

"An easy soup to make"

 

• Ready In: 25mins
• Ingredients: 7
• Serves: 4

ingredients

• 1 1⁄2 cups chopped celery
• 1⁄2 cup chopped onion
• 1 cup water
• 3 cups milk
• 3 tablespoons flour
• pepper
• 2 tablespoons margarine

directions

1. Cook celery and onion in water 15 minutes
2. Add 2 1/2 cups milk.
3. Blend flour, butter and 1/2 cup milk and seasonings.
4. Add to celery mixture.
5. Cook til thickened.

Reviews

[Primordial]

Very nice. I used this as the basis for recipe #85220 "Quick Sausage & Rice Skillet". Like Texas Rose, I took the extra step of making the fat/flour mix into a roux first - *way* more thickening power than raw flour, tastes nicer and works much faster. (and I use butter rather than margarine - same calories, and margarine is full of trans fats and increases bad cholesterol). A few seconds with a stick-blender made the soup really smooth. Even with the extra fiddling, this was fast and dead simple. I wish I'd known years ago how easy it was to make great cream of celery. Thank you Northern_Reflectionz!

 

[deniseheth]

This was really good. I used butter instead of margarine, and a combination of regular milk and fat-free evaporated milk. It was surprisingly flavourful, and not salty like a lot of soups.

 

[crutzebeck]

Perfect! I did add a little flour just in case. I wasn't sure about the technique, not what I am used to but I am glad I followed it. I mixed it up after it was done with hashbrowns, sour cream, and shredded cheese and baked it for 1/2 hour at 350 - yummy!!!

 

[Rose is Rose]

Amazing flavor! I sauteed the onion and celery a bit before adding the water and covered the pan during the simmer stage. When it was done simmering, I dumped the vegetable/water mixture into a heat-proof bowl and made the roux in the cooking pan. I just added the milk in stages and added the vegetable mix at the end and just left it on low to thicken. I also used four teaspoons of Better Than Bouillon Organic Mushroom Base and no other flavorings. This was very easy to make and yielded wonderful flavor! Northern_Reflectionz, thank you for your fantastic recipe!

 

[Jane from Ohio]

Thanks so much for an easy and delicious recipe. I used the celery I had, which came to about 2 1/2 cups. I used 3 heaping tablespoons of flour. I used butter instead of margarine. The soup came out very thick. I also used whole milk. Thanks for sharing. I will be making this again. A great way to use up leftover celery.