This Month's Recipe
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CREAM OF CELERY SOUP
03/01/2011
2 cups chopped celery plus some leaves
1 cup chopped onions
4 cups chicken stock
2 cups sliced celery (on the diagonal)
½ cup chopped celery leaves
3 tablespoons butter
1 cup chopped onions
4 cups chicken stock
2 cups sliced celery (on the diagonal)
½ cup chopped celery leaves
3 tablespoons butter
2 cups half-and-half
⅛ teaspoon grated nutmeg
¼ teaspoons white pepper
½ teaspoon celery salt
salt to taste
lemon slices
⅛ teaspoon grated nutmeg
¼ teaspoons white pepper
½ teaspoon celery salt
salt to taste
lemon slices
Simmer chopped celery and onion in stock, covered, for about 45 minutes. Strain. Sauté sliced celery and leaves in butter 5 minutes, sprinkle with flour and cook, stirring, for 3 minutes.
Add stock gradually, cook and stir until smooth and slightly thickened. Cover and simmer for about 15 minutes. Add half-and-half and seasonings and reheat. Adjust seasonings with salt.
Just before serving, garnish with lemon slices.
No notes. Just a delicious soup!
Bon Appetit!
...Stella
P.S. If you try this or any of my recipes, please let me know you like them.
I can be reached at Stellal@hughes.net.
