Soups & Stews > Cream of Celery Soup >
Cream of Celery Soup
2 C celery, chopped
1 C onion, chopped
4 TBS butter (divided)
2 TBS flour
1 QT (4 C) chicken stock*
1/4 C heavy cream
Salt & black pepper to taste
Pinch of dried parsley (for garnish)
Place chopped celery and onions in a saucepan with two tablespoons of butter. Sauté over medium-low heat until onions are translucent and celery is soft. Puree onions and celery in a food processor until smooth. Place two tablespoons of butter in a large skillet; add flour and cook until flour turns into a smooth paste (about one minute). Add celery/onion mixture to skillet with flour; stir in chicken stock. Bring to a slight boil and reduce heat; add heavy cream. Add salt and black pepper to taste; mix well. Sprinkle with dried parsley for garnish. Serve hot.
Note: If preferred, leave celery and onions in small chopped bits rather than pureeing to a smooth paste.
*Substitution: I didn't have chicken stock on hand when I recently prepared a batch of Cream of Celery Soup. Instead, I improvised by using two beef bouillon cubes dissolved into four cups of boiling water as a substitute. I also didn't have access to a food processor on the particular day I prepared the soup, so I merely chopped the celery and onions into small, thin pieces before cooking them in butter. The soup was delicious without using the chicken stock, although extra salt is not needed if beef stock is used. ~ Shenanchie ~
*Cream of Celery Soup images (C) Shenanchie (2013).
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