Cream of Celery Soup

 

Cream of Celery Soup

I absolutely love Cream of Celery Soup and have it at least once or twice a month, but with the price of canned soup these days, I’ve reverted back to making my soups from scratch. This is one of my go-to recipes. I adapted it for not only cream of celery soup but also to modify it to make cream of mushroom soup. Either way, it’s yummy.

Servings 4 to 5 servings

Taste the raw celery you plan to use in this soup. The celery should be fresh and good on its own, not old or bitter. If you have a particularly tough or bitter bunch of celery, please don't use it in this soup. Find another use for it.

Ingredients

1 cup dried onions

1 1/2 cups dehydrated leeks, white and light green parts only

1 ½ cups dehydrated celery flakes

2 tablespoons dried minced garlic

2 bay leaves

1 cup powdered milk

1/2 to 1 1/2 teaspoons kosher salt, to taste

 1 teaspoon Freshly ground black pepper, to taste

1 tablespoon of dried chives or parsley

Place all items in a mixing bowl, mix thoroughly, and store in a mason jar with a tight lid. Do not can, just use your magic gene sealer to close the jar.

When you go to make the soup:

Add 4 cups of chicken stock and

3 tablespoons butter

Instructions:

Melt 2 tablespoons of the butter in a thick-bottomed 4-to-5-quart pot on medium heat. Cook on medium heat for 10 minutes until blended. 

Increase the heat to bring to a boil. Then, reduce the heat to low and cover to maintain a simmer. Simmer for 15 minutes.

Ladle 1/2 cup of the simmering stock from the soup pot into the sauté pan. Simmer on low for 5 or 6 minutes to soften the celery. Set aside.

Purée the soup:

Remove the soup pot from the heat and cool slightly. Remove and discard the bay leaves.

Using an immersion blender, purée the soup.

If you don't have an immersion blender, carefully puree the soup in a stand blender in batches. Fill the blender no more than a third full at a time (keep your hand on the lid so the hot liquid doesn't explode). Return the pureed soup to the pot.

Stir in the cream and the remaining dehydrated diced celery: let stand for 5 minutes, then reheat slightly to ensure everything is blended correctly.

Taste for salt and add more if needed. Serve hot, sprinkled with freshly ground black pepper and garnished with chopped chives or parsley.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber-analysis, a master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.

Dry Mixes, Kilbride, Potpourri of Frugality, Homemade, Do it yourself