CREAM OF CELERY SOUP 
1 onion, cut into wedges
4 tablespoons butter, melted
2 cups celery, cut in 2-inch chunks
1 cup peeled potatoes, cut in 2-inch chunks
1 small bay leaf
1 cup chicken broth or water
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
2 cups milk
8-10 parsley leaves
1/2 cup light cream

In a blender or food processor, chop onion. In a medium saucepan, saute onion in butter until golden brown on edges. Add celery, potatoes, bay leaf and broth or water. Reduce heat and simmer vegetables until tender.

Process cooked vegetables in blender or food processor until smooth. (If you have a small blender, process in small batches). Add milk, seasonings and cream. Pulse until parsley is chopped.

Return soup to pan and heat through for 2-3 minutes until steaming hot (do not boil). Season to taste before serving.

This soup can be served as is, or use in casserole or other recipes calling for Cream of Celery Soup.

The soup can be made ahead, cooled and frozen (leave out the cream). Thaw in microwave and add cream before serving or using.

Since microwave ovens vary in power, you may need to adjust your cooking time.

recipe reviews
Cream of Celery Soup
   #64449
 Texas mom (Texas) says:
I just got in from vacation and realized I had left 2 bunches of celery in the fridge. They were pretty wilted, but I hate to throw out produce that is still in good condition. This recipe looked good because we can't eat wheat. I substituted things left and right since we hadn't been to the store in 2 weeks. I didn't have potatoes so I used potato flakes. I only had 1 cup of milk so I made up the difference with extra broth. I had no fresh parsley so I used dried. Instead of light cream I put a tiny dollop of sour cream on each serving. I used an immersion blender because I'm a little lazy and I don't like waiting for the soup to heat up again. The instructions were very clear except for one thing. It didn't say when to remove the bay leaf. I took it out before blending. This recipe is very forgiving and my kids loved it. I can't wait to make it the "right" way.

 

Recipe Index