RECIPE COLLECTION
“CLASSIC CREAM OF CELERY SOUP” IS IN:
NEXT RECIPE:  EGG NOODLES

CLASSIC CREAM OF CELERY SOUP 
1 onion, minced
1/2 cups celery leaves and stalks
1 bay leaf
4 sprigs parsley
1 sprig thyme
1 whole clove
1 cup cold water
1 teaspoon salt
1 tablespoon flour
1 tablespoon butter (room temperature)
1 pint milk, scalded
salt, pepper, nutmeg, to taste
1 egg yolk, well beaten
2 cups light cream or undiluted evaporated milk
fresh parsley and paprika (for garnishing)

In a medium saucepan, combine the onion and finely diced celery with 1 cup cold water and 1/2 teaspoon salt. Tie together (using cotton kitchen string) the bay leaf, parsley, thyme and clove and toss in. Simmer over medium-low heat for 30-35 minutes.

Cream together butter and flour until blended. In a small saucepan or microwavable bowl, scald the milk (bring to a boil then remove from heat just as tiny bubbles form along the edge). Stir the butter and flour mixture into the hot milk.

Stir in the milk and butter mixture. Simmer over very low heat for 10-15 minutes. Remove the bay leaf and clove; discard. Strip the stems from the parsley and thyme; discard the stems and return the parsley and thyme leaves to the soup.

Process the soup in a food processor or blender until smooth. Return to saucepan, add 2 cups light cream, heat through; beat an egg yolk well and add a little of the hot cream until mixed. Add to soup. Season to taste with salt, pepper and a little nutmeg. Garnish with chopped fresh parsley and paprika.

This recipe may be doubled or tripled. Serve as is, or as a classic component of any casserole calling for Cream of Celery Soup.

For a thicker, richer soup, use 2 tablespoons butter and 2 tablespoons flour; a few tablespoons heavy cream may be take the place of a portion of the light cream.

Variation: Cream of Mushroom Soup - substitute (or add) 1/2 pound mushrooms for the celery. A few cloves of minced garlic may be added.

Submitted by: CM

Related recipe search

“CREAM CELERY SOUP”

 

Recipe Index