Saturday, March 5, 2011

Cooking: Cream of Celery Soup

Another "cream of" soup: Cream of Celery

Campbell's Cream of Celery Soup ingredients: Water, Celery, Vegetable Oil (Corn, Cottonseed, Canola and/or Soybean), Modified Food Starch, Wheat Flour, Cream (Milk), Contains Less than 2% of: Salt, Dried Whey (Milk), Margarine (Corn, Cottonseed, Canola and/or Soybean Oil, Water, Beta Carotene for Color), Monosodium Glutamate (aka: MSG), Soy Protein Concentrate, Yeast Extract, Flavoring.

My recipe:
6-8 celery stalks, chopped
1/2 onion, chopped
2 cups heavy cream
1 stick butter
3 T flour
3-4 cloves garlic
salt & pepper, to taste
parsley, to taste

(not pictured: butter, parsley)

Saute celery, onion, and garlic in 2 T butter.

Remove the pan contents into a bowl.

Melt the remaining butter in the pan. Add flour and combine. Slowly add cream, 1/4 cup at a time, whisking to incorporate each time.

Cook for 5-10 minutes until thick and bubbly. Add back in the celery and onion mixture.

 Season with parsley, salt, and pepper.

Use (or freeze) as-is as a substitute for condensed cream of celery soup, or add some milk and heat to eat is as a stand-alone soup.

This recipe makes the equivalent of about 2 cans of cream of celery soup.

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