Babs....cr of celery soup...

[Missy]

i saw in a thread that you can make your own cream of celery soup. mine has never come out looking or tasting right. Can you share your recipe?

[Missy]

bump

[babetteq]

Try this. I have a couple and I think this is the one I usually use...

1 cup celery, sliced thinly
3 tb flour
1 tb onion, minced tiny tiny. You can also grate it but you have to use it *right* away then.
1/4 tsp salt or to taste, just remember to wait 5 minutes after adding the salt to taste it. Same with the pepper
1/4 tsp celery salt
1/4(barely) celery seed
a couple good shakes of pepper added at, or near, the end of cooking
1 cup of boiling water
2 1/2 cup milk - hot
3 tb melted butter (or you can use margerine )

Put the celery and water into a pot. Cover and simmer 'til celery is tender.

Lightly brown the onion in butter. Add the flour by sprinkling it on top and stirring quickly with a fork. Mix until smooth.

Add milk slowly, stirring constantly (a whisk is great for this - if you get a lump, just smush it against the side of the pot with a fork). Cook on a low heat until smooth and thickening up. If you find it gets too thick, just thin it out with a bit of hot milk.

Add celery and the water in which it was cooked. Season to taste with your salt and pepper. Heat thoroughly but don't boil it. There you go.

Now, it will never taste like Campbells. But tha'ts OKAY! The other thing is when you use a can of soup, it's condensed right? The water is cooked out of it?

The easiest way I find of condensing soup is simply to throw it into a crock pot for a few hours to cook some of the water out without burning it. But it's not quite the same.

For your recipe, try a celery white sauce. I'll use another post to post it.

Babs

[babetteq]

Okay, a white sauce....


In a pot, melt about three tablespoons of butter.

Add to the melted butter about 3 tbls flour. do this on a low heat

In a seperate pan, sautee your onion and celery. when it's nice and soft, set aside.

Now, back to your flour & butter (called a "roux" pronounced 'roo')

pour milk into the mixture a little bit at a time, mixing with a fork or whisk until it's about as thin as you want it. It will thicken up somewhat as you cook.

Add your spices (from the above posts). Let it cook over the low heat for about 10 minutes. Taste it to make sure it tastes how you want it. If it's too bland still, add more celery seed/salt, or black pepper.

use this instead of the actual soup recipe. Try it anyway. Cooking is an art, not a science.

babs