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The comfort of hot soup on a cold day! |
Cream of Celery Soup:
2 c. (500 mL) chicken broth
2 c. (500 mL) boiling water
1 medium onion, finely chopped
2 tbsp. (30 mL) butter
3 tbsp.(45 mL) flour
2 c. (500 mL) milk
1 c. (250 mL) light cream
Salt and pepper, to taste
¼ tsp. (1.25 mL) celery seed
¼ tsp. (1.25 mL) 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: You may also want to try this delicious Potage Velouté de Céleri!
Note: You may also want to try this delicious Potage Velouté de Céleri!
• What is light cream?
ReplyDelete• 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.
• “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.
ReplyDelete• 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.