Total Time
1hr
Prep 45 mins
Cook 15 mins

This old-fashioned from 1902 is brought upto date using a food processor.

Ingredients Nutrition

Directions

  1. In a large saucepan bring to boil the celery and enough salted water to cover it.
  2. Reduce heat and simmer, covered, for 30 to 35 minutes or until the celery is very tender.
  3. Drain celery, discarding liquid.
  4. Place half of the cooked celery in a food processor bowl.
  5. Cover and process until very finely chopped.
  6. Repeat with remaining cooked celery.
  7. (You should have about 2 1/2 cups finely chopped celery and liquid; do not drain mixture.) In the same large saucepan melt the butter over medium heat.
  8. Stir in the onion and cook until tender (about 4 minutes).
  9. Stir in flour, salt, and white pepper.
  10. Stir in milk all at once.
  11. Cook and stir for 10 minutes or until bubbly.
  12. Stir in the celery mixture.
  13. Cook and stir for 5 minutes more.
  14. Serves 6.

Reviews

(5)
Most Helpful

Kind of bland, as cooked by this recipe. Adding a 1/4 teaspoon each of garlic powder and dry marjoram, plus 2 tablespoons of fresh parsley (ingredients in other recipes) saved the soup!

Richard #7 September 26, 2009

This is good.

Oat57 April 04, 2008

Yummy Soup! I halved the serving, substituted the milk to lactose free milk and I used a hand wand instead of a food processor, otherwise kept to the recipe. It was so easy to make and it's very delicious, it was my first time I made a cream of celery soup. Thank you CharlotteJ

Chef floWer August 01, 2007

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