Guest guest Posted September 10, 2008 Report Share Posted September 10, 2008 Cream of Celery Soup 1 tbsp. butter 1 cup or so chopped celery with leaves 1/3 cup onion, thinly sliced 2 cups vegetable stock 2 cups milk 1 1/2 tbsps. cornstarch 2 tbsps. chopped fresh parsley Melt butter in saucepan, add celery and onion and sauté for 2 minutes. Add stock, simmmer 10 minutes. Strain or puree soup. Return to heat, add 1 1/2 cups of milk and bring to boil. Dissolve cornstarch in remaining 1/2 cup milk, stir gradually into hot soup. Bring to a boil again, stir and cook about 1 minute. Add salt/pepper to taste. Sprinkle with parsley. Makes 4 cups. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2009 Report Share Posted February 20, 2009 Hello, Just wanted to say thanks for sharing this delicious recipe. . .I tried it out yesterday (with all the ingredients but the onions which sadly, I did not have). Was just delicious! And this says a lot, my picky little tot loved it too!!! ~Stephie , " rosetalleo " <rosetalleo wrote: > > This got really good reviews from my SO. Nice thing to do if you find > yourself with an overabundance of celery. > > Cream of celery soup > > 3 cups chopped celery, including leaves > 3 large russet potatoes, peeled and chopped > 6 spring onions, chopped > 4 garlic cloves, minced > 2 bay leaves > 1 cup evaporated milk (or use soy milk, unsweetened) > 1-2 tbsp butter (or use vegan butter alternative) > salt to taste > freshly ground white pepper > freshly ground nutmeg > zest of one Meyers lemon (or any lemon/lime that you might have) > > Heat butter in cast iron pot or in clay pot. Add bay leaves and green > onions and cook a couple of minutes. Add garlic, celery and potatoes > and cook until fragrant. Add water (about 3 cups) and cook until > potatoes are done. Take bay leaves out and blend (I used an immersion > blender). Add milk, grate nutmeg into pot and add lemon zest and > ground pepper to taste. Taste and adjust seasoning, including salt. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2009 Report Share Posted February 20, 2009 You ae very welcome Stephie, glad your family enjoyed it too! Roseta , " Stephie " <teka01 wrote: > > Hello, > Just wanted to say thanks for sharing this delicious recipe. . .I > tried it out yesterday (with all the ingredients but the onions which > sadly, I did not have). Was just delicious! And this says a lot, my > picky little tot loved it too!!! ~Stephie > > > , " rosetalleo " <rosetalleo@> > wrote: > > > > This got really good reviews from my SO. Nice thing to do if you find > > yourself with an overabundance of celery. > > > > Cream of celery soup > > > > 3 cups chopped celery, including leaves > > 3 large russet potatoes, peeled and chopped > > 6 spring onions, chopped > > 4 garlic cloves, minced > > 2 bay leaves > > 1 cup evaporated milk (or use soy milk, unsweetened) > > 1-2 tbsp butter (or use vegan butter alternative) > > salt to taste > > freshly ground white pepper > > freshly ground nutmeg > > zest of one Meyers lemon (or any lemon/lime that you might have) > > > > Heat butter in cast iron pot or in clay pot. Add bay leaves and green > > onions and cook a couple of minutes. Add garlic, celery and potatoes > > and cook until fragrant. Add water (about 3 cups) and cook until > > potatoes are done. Take bay leaves out and blend (I used an immersion > > blender). Add milk, grate nutmeg into pot and add lemon zest and > > ground pepper to taste. Taste and adjust seasoning, including salt. > > > Quote Link to comment Share on other sites More sharing options...
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