Guest guest Posted June 15, 1999 Report Share Posted June 15, 1999 * Exported from MasterCook * Cream of Celery Recipe By : Mollie Katzen, " Moosewood Cookbook " Serving Size : 4 Preparation Time :1:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups celery -- in 1 " chunks 3 cups potatoes -- in 1 " chunks 4 cups water 1 teaspoon salt 1 cup minced onion 1 cup celery -- very finely minced 1/4 teaspoon celery seeds 1/4 teaspoon salt 2 tablespoons butter 1 cup milk 1/4 cup sour cream -- or heavy cream white pepper -- to taste Bring celery and potato chunks, water, and salt to a boil in a saucepan. Cook, covered, until soft. Puree in blender. Place in kettle. Saute onion with salt in butter until translucent. Add celery and celery seed. Saute until tender. Add to first mixture. Whisk milk, sour or heavy cream and white pepper into soup about 10 minutes before serving. Heat the soup gently - using a heat-absorber plate under the kettle or a double boiler. Don't cook the soup. Serve as soon as it's hot. Formatted by Karen Sonnessa <ksonness - - - - - - - - - - - - - - - - - - Karen S ksonness Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.