Cream Of Celery Soup
Courtesy of Bob & Alice Bull
Ingredients
- 2 cups chopped celery (divided) (4 stalks)
- 2 cups chopped carrots (divided) (4 carrots)
- 2 cups chopped yellow onions keep seperate (2 med to large)
- 1/4 cup butter
- 1/4 cup flour
- 8 cups chicken or vegetable stock
- 1 cup heavy cream
- salt & pepper to taste
Directions
- In a sauce pan, add 1 cup carrots, 1 cup celery, & 2 cups of stock.
- Bring to a boil, cook 4 minutes and then strain . Set the precooked veggies aside to be used later.
- Place the broth into your food processor to be used later.
- Place the butter & onions in an 8 qt. pot and saute until clear.
- Add the flour and boil for two minutes. Do not brown the flour.
- Add 1 cup of broth and let mixture absorb it before adding another 5 cups, one at a time.
- Add 1 cup carrots, 1 cup celery. Bring to a boil and then simmer for 30 minutes.
- After 30 minutes, strain out the vegetables, and puree in a food processor with the broth that you saved from step 1..
- Add the puree back into the broth along with the precooked veggies and the heavy cream. Salt & Pepper to taste, shut off at this point, don't scorch the cream.
|
