Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, cream of celery soup. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Cream of Celery soup is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Cream of Celery soup is something which I have loved my entire life.
Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot. Melt the butter with the olive oil in a large pot or Dutch oven over medium-high heat. Melt butter in a large saucepan over medium heat.
To begin with this recipe, we must first prepare a few ingredients. You can have cream of celery soup using 13 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Cream of Celery soup:
- Take Soup stock
- Prepare celery
- Take diced sweet onion
- Make ready light margerine
- Prepare low sodium chicken broth
- Prepare white cooking wine
- Get salt (optional)
- Prepare pepper
- Prepare Cream base
- Get nonfat milk
- Take evaporated milk
- Prepare parsley
- Get nutmeg
In a large sauce pan, melt butter, add celery, onions, and garlic. Cook over medium low heat until soft. Add the flour and cook for another minute. Add the chicken broth and milk/cream and stir until the mixture is smooth.
Steps to make Cream of Celery soup:
- Chop celery into small pieces. Use the entire bunch (~4 cups). Reserve the leaves for garnish.
- Chop onions into small chunks.
- Melt light margerine into a large saucepot or dutch oven. Add celery and onions and saute for ~5 minutes.
- Add wine, chicken broth, salt and pepper. Simmer for 15 minutes.
- While celery stock is on simmer, combine evaporated milk and skim milk and heat on low. Stir to keep from scalding.
- Remove celery stock from heat and let cool a few minutes. Run batches through a blender to puree the soup stock.
- Return pureed soup to pot and add cream base. Add parsley and nutmeg and simmer ~12 minutes.
- Serve hot garnished with a celery leaf, and a sprinkling of parsley or nutmeg.
- May be refrigerated for two days prior to serving.
Add the flour and cook for another minute. Add the chicken broth and milk/cream and stir until the mixture is smooth. Increase the heat and bring it to a simmer. Canned cream of celery soup is so popular because opening a can saves time over making a fresh sauce. This size is the equivalent of a can.
So that is going to wrap it up with this special food cream of celery soup recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
