Guest guest Posted September 10, 2008 Report Posted September 10, 2008 Cream of Celery Soup 1 tbsp. butter 1 cup or so chopped celery with leaves 1/3 cup onion, thinly sliced 2 cups vegetable stock 2 cups milk 1 1/2 tbsps. cornstarch 2 tbsps. chopped fresh parsley Melt butter in saucepan, add celery and onion and sauté for 2 minutes. Add stock, simmmer 10 minutes. Strain or puree soup. Return to heat, add 1 1/2 cups of milk and bring to boil. Dissolve cornstarch in remaining 1/2 cup milk, stir gradually into hot soup. Bring to a boil again, stir and cook about 1 minute. Add salt/pepper to taste. Sprinkle with parsley. Makes 4 cups. Quote
Guest guest Posted February 20, 2009 Report Posted February 20, 2009 Hello, Just wanted to say thanks for sharing this delicious recipe. . .I tried it out yesterday (with all the ingredients but the onions which sadly, I did not have). Was just delicious! And this says a lot, my picky little tot loved it too!!! ~Stephie , " rosetalleo " <rosetalleo wrote: > > This got really good reviews from my SO. Nice thing to do if you find > yourself with an overabundance of celery. > > Cream of celery soup > > 3 cups chopped celery, including leaves > 3 large russet potatoes, peeled and chopped > 6 spring onions, chopped > 4 garlic cloves, minced > 2 bay leaves > 1 cup evaporated milk (or use soy milk, unsweetened) > 1-2 tbsp butter (or use vegan butter alternative) > salt to taste > freshly ground white pepper > freshly ground nutmeg > zest of one Meyers lemon (or any lemon/lime that you might have) > > Heat butter in cast iron pot or in clay pot. Add bay leaves and green > onions and cook a couple of minutes. Add garlic, celery and potatoes > and cook until fragrant. Add water (about 3 cups) and cook until > potatoes are done. Take bay leaves out and blend (I used an immersion > blender). Add milk, grate nutmeg into pot and add lemon zest and > ground pepper to taste. Taste and adjust seasoning, including salt. > Quote
Guest guest Posted February 20, 2009 Report Posted February 20, 2009 You ae very welcome Stephie, glad your family enjoyed it too! Roseta , " Stephie " <teka01 wrote: > > Hello, > Just wanted to say thanks for sharing this delicious recipe. . .I > tried it out yesterday (with all the ingredients but the onions which > sadly, I did not have). Was just delicious! And this says a lot, my > picky little tot loved it too!!! ~Stephie > > > , " rosetalleo " <rosetalleo@> > wrote: > > > > This got really good reviews from my SO. Nice thing to do if you find > > yourself with an overabundance of celery. > > > > Cream of celery soup > > > > 3 cups chopped celery, including leaves > > 3 large russet potatoes, peeled and chopped > > 6 spring onions, chopped > > 4 garlic cloves, minced > > 2 bay leaves > > 1 cup evaporated milk (or use soy milk, unsweetened) > > 1-2 tbsp butter (or use vegan butter alternative) > > salt to taste > > freshly ground white pepper > > freshly ground nutmeg > > zest of one Meyers lemon (or any lemon/lime that you might have) > > > > Heat butter in cast iron pot or in clay pot. Add bay leaves and green > > onions and cook a couple of minutes. Add garlic, celery and potatoes > > and cook until fragrant. Add water (about 3 cups) and cook until > > potatoes are done. Take bay leaves out and blend (I used an immersion > > blender). Add milk, grate nutmeg into pot and add lemon zest and > > ground pepper to taste. Taste and adjust seasoning, including salt. > > > Quote
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