Cream of Celery Soup
Cream of Celery Soup
Ingredients
- 2 cups diced celery
- 1 quart water
- 2 tablespoons butter
- 3 tablespoons flour
- 3 cups milk
- Salt and pepper to taste
Instructions
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Bring the celery and water to a boil in a large saucepan, then reduce heat and simmer until the celery is tender, and water is reduced to 2 cups in the pan. Drain celery, reserving 2 cups of the liquid.
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Puree the celery, and then reserve.
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Melt the butter in a large soup pot and and add in the flour. Mix until smooth.
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Add in the milk and celery water in a steady stream and whisk until smooth. Season to taste with salt and pepper.
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Simmer slowly for 10 minutes, stirring frequently.
Recipe Notes
Adapted from Cooking Across the South, Oxmoor House, 1980.
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