BEST Cream of Celery Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
231 kcal
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Course
Soup
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Cuisine
American, International
BEST Cream of Celery Soup
Description
This Cream of Celery Soup recipe uses a base of softened onion, celery, and garlic sautéed in butter until translucent. Flour is added to create a roux that thickens the soup upon the addition of chicken broth and milk or a milk and cream mixture. Simmering the mixture allows flavors to deepen and the soup to thicken to a smooth consistency.
The flavor is mild and creamy with the celery providing a gentle, fresh note complemented by the aromatic onion and garlic. The use of quality broth and fresh vegetables enhances the overall taste and richness of the soup.
This soup can be served on its own as a comforting starter or light meal. Additionally, the recipe notes it can substitute for canned condensed cream of celery soup in other dishes, adjusting thickness as needed.
After preparation, this soup keeps well refrigerated for 3-4 days. It can be customized by reducing liquids for a more concentrated version if a thicker soup is desired for specific recipes.
Ingredients
- 1/4 cup butter
- 1 yellow onion finely chopped (about 1 cup, small
- 2 cups celery about 5 large ribs, organic recommended for optimal flavor, very finely chopped, good quality, flavorful
- 1 garlic minced, large clove
- 1/3 cup all-purpose flour unbleached
- 1 1/2 cups chicken broth good quality
- 1 1/2 cups milk or use 3/4 cup milk and 3/4 cup cream for even tastier results, whole
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/8 teaspoon black pepper freshly ground
Instructions
- Melt the butter in a Dutch oven or heavy stock pot over medium-high heat and cook the onions, celery and garlic until soft and translucent, 5-7 minutes. Add the flour and cook for another minute. Add the chicken broth and milk/cream and stir until the mixture is smooth. Increase the heat and bring it to a simmer. Reduce the heat to medium, add the remaining ingredients, and simmer, uncovered, for 15 minutes. Add salt to taste.
- If using as a base for other recipes, this soup will keep in the fridge for at least 3-4 days.
Notes
- This recipe yields about the same quantity as two cans of prepared canned condensed cream of celery soup when diluted with milk.
- It can serve as a direct substitute for canned soup in recipes, with liquid quantities adjustable to achieve desired thickness.
- Store leftovers in the refrigerator and consume within 3 to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 39mg | 13% |
| Sodium | 790mg | 33% |
| Potassium | 379mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 3.8mg | 4% |
| Calcium | 137mg | 14% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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