Recipe 1337 - Cream of Celery Soup
Recipe 1337 - Cream of Celery Soup
(by Shirley McNevich)
10 cups water
3 cups finely chopped celery
1 TBSP butter
1 TBSP flour
1 cup milk
salt and pepper to your taste
celery salt to your taste
1 cup milk (hot but not boiling)
In a saucepan add water and chopped celery--bring to a boil, then
cook until celery is very tender--drain. In a separate saucepan add
butter--melt. Add flour--stir. Slowly add 1 cup milk--cook and stir until
thick. Spoon the celery into a sieve over a bowl--push celery through
the sieve using a spoon--discard anything caught in the sieve. Pour
the bowl of celery into the saucepan with the milk mixture--stir. Add
salt, pepper and celery salt to your taste--stir. Keep the heat on
simmer, and simmer the celery soup for 10 minutes. Add the cup of
hot milk to the celery soup--stir and cook until hot.
Continue to:
Other Recipes:
- 1483 - Everything Cookies
- 1286 - Stovetop Pot Pie
- 1333 - Hot Dog Lasagna
- 1370 - Six Way Casserole
- 1400 - Cinnamon Zucchini Cake
- 1365 - Scratch Pina Colada Cake
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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