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Condensed Cream of Celery Soup

**As Seen In:  Scratch Cooking, a 400+ page e-cookbook with hundreds of from-scratch recipes!**

This is a ‘soup’ I make regularly enough to keep the dry mix in a jar so all I have to do is combine a measured amount of mix with the liquids and heat until thick.  You can certainly thin the soup out for eating by adding water.  If you don’t have dehydrated celery slices, use fresh!  This recipe is equal to a can.  This freezes well, too. Ingredients:

  • 1tb  butter
  • 2tb flour
  • 2 stalks celery or a palmful of dehydrated celery, blended slightly to make a course mince.
  • 1/2 c chicken broth
  • 1/2 c milk
  • salt and pepper to taste

Method:

  • In a small saucepan, heat the butter over medium high heat.  Once it’s melted, add the flour and stir to combine well.  Cook the flour/butter mixture for a minute or two (normally you would add equal amounts to form a ‘roux’ which would then be bubbly – this will be a thick paste.  That’s ok).
  • Add your celery and slowly stir in your broth and milk.  Whisk to remove clumps.
  • Cook until thick.

To make a mix, you can omit the liquid chicken broth and milk by including 1/2 tsp chicken bouillon (or 1/2 cube) with 2.5tb milk with the celery, salt and pepper.  When it comes time to make the soup, melt the butter, add the flour, then combine your mix with 1 cup of water.  Cook until thick.

November 26th, 2014 | Category: import, Ingredients

51 comments to Condensed Cream of Celery Soup

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