Homemade Cream of Celery Soup
- Number of Servings: 4
Ingredients
Water, tap, 8 cup (8 fl oz)Knorr Chicken Bouillon, 3 tsp Celery, raw, 1 cup, diced Celery, raw, 1 cup, diced Onions, raw, 1 cup, chopped Butter, unsalted, 4 tbsp *Flour, white, .1250 cup Milk, canned, evaporated, .25 cup
Saute chopped celery and onions in 2 tablespoons of butter. Saute over medium-low heat until the onions are translucent and the celery is soft. Puree onions and celery in a food processor or with a stick blender until they are at your desired consistency. Place two tablespoons of butter in a large pan, and add two tablespoons of flour and cook the flour paste for at least one minute. Add vegetables to flour paste, and then begin to add chicken boullion and water to the pot.
Turn up heat to a medium high heat, when the soup begins to bubble reduce heat, and add sherry and evaporated milk. Stir to incorporate the evaporated milk, when mixed well season to taste with salt and pepper.
Serving Size: makes 4 - 2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user KCATCH9.
Turn up heat to a medium high heat, when the soup begins to bubble reduce heat, and add sherry and evaporated milk. Stir to incorporate the evaporated milk, when mixed well season to taste with salt and pepper.
Serving Size: makes 4 - 2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user KCATCH9.
Nutritional Info Amount Per Serving
- Calories: 165.7
- Total Fat: 13.1 g
- Cholesterol: 35.7 mg
- Sodium: 501.2 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 1.8 g
- Protein: 2.5 g
Member Reviews