Difference between revisions of "Condensed Cream of Celery Soup"
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'''Vegetarian friendly!'''<br> | '''Vegetarian friendly!'''<br> | ||
From the kitchen of Alicia Wingren<br> | From the kitchen of Alicia Wingren<br> | ||
Revision as of 17:07, 23 August 2015
← soups
Vegetarian friendly!
From the kitchen of Alicia Wingren
Great for use in recipes that call for condensed cream of celery soup
Yield: about 4 cups
Ingredients:
6 tablespoons butter
1/2 cup chopped onion
1 clove garlic, minced
5 celery ribs (leaves are okay too!), washed and finely chopped (about 2 cups of chopped celery)
dash of black pepper
1/4 c. potato flour
1 1/2 cups unsalted vegetable stock
1 1/2 cups milk or cream
1 1/4 teaspoons salt (omit if using salted stock, or just add to taste)
Instructions:
1. In a 3-quart sauce pan, melt butter over medium to medium-high heat. Add onion, garlic, chopped celery, and pepper. Cook and stir until onion is translucent and celery is tender (about 5-10 minutes, depending on how small you chopped your celery!).
2. Stir in potato flour (mixture will make a sort of thick ball as you stir, but that's okay!). Add stock, milk, and salt. Continue to cook and stir over medium to medium-high heat until the soup comes to a boil. Let cook for 1 minute longer, or until thick.
3. Allow soup to cool.
NOTE: Can be frozen for later use.
