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Sunday, November 3, 2013

Cream of Celery Soup

Always one of my favorite soups, this is easy and economical to make! Why not prepare it for lunch, Dollinks? 
The comfort of soup on a chilly day


Cream of Celery Soup:

3 c. chopped celery (with leaves)
2 c. chicken broth
2 c. boiling water
1 medium onion, finely chopped
2 tbsp. butter
3 tbsp. flour
2 c. milk
1 c. light cream
Salt and pepper, to taste
¼ tsp. celery seed
¼ tsp. garlic powder

Over low heat, simmer celery in chicken broth and water 30 min. Cool slightly. Whirl on pulse setting in blender goblet until smooth. Set aside. On low heat, sauté onion in butter until soft and translucent. Whisk in flour and milk, continuing to simmer over low heat until thickened. Stir in blenderized celery. Add cream and seasonings. Serves 4-to-6. 

Note: Try this gourmet Cream of Celery Soup at: http://nicoleparton.blogspot.ca/2015/12/potage-veloute-de-celeri.html

2 comments:

  1. • What is light cream?
    • Must I use light cream, or can I just use another cup of milk?
    • I love celery soup but have never made a good one, as I add potatoes and never use chicken broth.

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  2. • “Light" cream is what we also call “coffee” cream or “half-and-half.” It generally contains 10-to-12% milk fat (the label likely says “MF”). Compare that to “heavy” cream (or whipping cream), which generally contains 33% MF. If I have no light cream, I sometimes substitute about a third the amount of heavy cream the recipe calls for, adding enough skim milk to achieve the desired amount of light cream. 

    • If you buy whole milk, use that, but if you buy milk with a lower fat content, I recommend using light cream. 

    • Sweet, chilled soups aside, chicken broth is essential to almost any good soup! I make and freeze my own stock (see the Index for How to Make Stock), but you can also buy it canned, boxed, or in powdered form. Although potatoes are an excellent soup thickener, they may detract from the “celery” taste you’re seeking.

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