Simple Way to Make Super Quick Homemade Cream of Celery soup
Cream of Celery soup. Melt the butter with the olive oil in a large pot or Dutch oven over medium-high heat. Add the celery, carrots and onion to the pot. Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine.
Remove bay leaf, puree (in small batches) in a blender or processor. Add the minced garlic and cook for a minute more. Add the chicken stock and bay leaves to the pot.
Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, cream of celery soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Melt the butter with the olive oil in a large pot or Dutch oven over medium-high heat. Add the celery, carrots and onion to the pot. Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine.
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To get started with this recipe, we must first prepare a few components. You can cook cream of celery soup using 13 ingredients and 1 steps. Here is how you cook it.
The ingredients needed to make Cream of Celery soup:
- Prepare of Soup stock.
- Take 1 bunch of celery.
- Get 2 of diced sweet onion.
- Make ready 2 tbsp of light margerine.
- Prepare 2 cup of low sodium chicken broth.
- Prepare 1 cup of white cooking wine.
- Prepare 1/4 tsp of salt (optional).
- Prepare 1/4 tsp of pepper.
- Take of Cream base.
- Take 2 cup of nonfat milk.
- Get 1 can of evaporated milk.
- Make ready 1/2 tsp of parsley.
- Prepare 1/4 tsp of nutmeg.
In a large saucepan, combine onions, water, celery, bouillon, salt and pepper. Puree soup in a blender or food processor in batches until completely smooth. Pour through a fine sieve into a large bowl, pressing with the back of a spoon to extract as much liquid as possible. Return soup to pan; stir, and season with salt.
Instructions to make Cream of Celery soup:
- Chop celery into small pieces. Use the entire bunch (~4 cups). Reserve the leaves for garnish..
Stir in the flour and cook for another minute. For even richer results substitute cream for some of the milk. Stir immediately to prevent the flour from clumping. Add celery, onion, and potato; season with salt. Working in batches, puree soup until smooth. (To.
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