Celery Soup Recipe
Celery based soups are a staple in many kitchens but most, sadly come from a can. It is easy to make you celery stock with fresh celery and the taste is so much better. The secret to a good celery stalk is to be sure that you strip the strings from the outer stalk. With just a little butter and water you can make your own stalk in no time. You can also freeze the stock for use at a later time. By adding milk and flour to your pot you can make a creamier stock for your casseroles. The same recipes also make a wonderful soup that can be served with just a cheese sandwich or corn chips. However you want to use your soup remember the fresh is always better.
Cream of Celery Soup
3 cups celery
1 cup shredded carrots
½ medium onion
3 cups boiling water
2 tablespoons butter
1 ½ tablespoons flour
½ cup milk
Salt and pepper to taste
Step 1: Peel and chop the celery. (Small pieces about ½ inch thick)
Step 2: Clean and shred the carrots. (A food crater or potato peeler works great)
Step 3: Peel and chop the onion into small pieces
Step 4: In a large pot boil the water.
Step 5: To the boiling water add the vegetables, butter and salt and pepper. Boil for about 10 minutes or until the carrots are soft. The smaller the pieces the quicker it will cook through.
Step 6: In a separate pan heat the milk. When the milk is warmed add the flour and stir. This will be creamy, Be careful not to scorch the milk.
Step 7: When the milk and flour as completely mixed add to the pot of vegetables and stir.