Cream Of Celery Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 cups chopped celery, divided
• 2 cups chopped carrots, divided
• 2 cups onions, diced
• 4 tablespoons butter
• 3 tablespoons flour
• 6 cups hot vegetable broth, divided
• salt & pepper
• 1 (12 ounce) can fat-free evaporated milk

Recipe

• 1 make up your vegetable broth. i usually use 6 cups of boiling water, 1 pkg of onion soup mix and 1 extra large vegetable boullion cube (that does 2 cups of broth, like knorr.).
• 2 in a small saucepan, add 1 cup celery, 1 cup carrots and 1 cup vegetable broth. bring to a boil and cook for about 4 minutes. set aside.
• 3 in a large saucepan over medium high heat, melt butter. add onions and saute until clear. whisking, add flour, cook 2 minutes making sure flour does not brown.
• 4 add 5 cups vegetable broth and continue to whisk well until mixture boils.
• 5 add uncooked 1 cup celery and 1 cup carrots. bring mixture to a boil, reduce heat and simmer covered for about 30 minutes.
• 6 when cooked, use a slotted spoon to strain out much of the vegetables, put in blender with a cup or two of the stock and puree (my family likes a bit extra of the vegetables to remain unblended to add to the heartiness, but original recipe said run through a fine sieve and blend all the vegetables.).
• 7 stir puree back into the pot with the liquid. stir in the reserved vegetables and fat-free evaporated milk (original recipe asked for 1 cup heavy cream.).
• 8 heat and serve.