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.
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