Cream of Celery soup

Ingredients

2-1/4 cups chicken stock
9 ounces celery, coarsely chopped
1-1/2 ounces carrots, julienned
1-1/2 ounces onions, chopped
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground white pepper
2-1/4 cups hot milk
3 tablespoons margarine

Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot. Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine. Boil for 10 minutes, then let cool briefly. Transfer to blender and blend until smooth.

Serving Size: supposed to make 6 but made 4

Number of Servings: 4

Recipe submitted by SparkPeople user EVENSTAR71.