Recipe: Appetizing Cream of Celery soup

Recipe: Appetizing Cream of Celery soup Delicious, fresh and tasty.

Cream of Celery soup. In a large saucepan, combine onions, water, celery, bouillon, salt and pepper. Puree soup in a blender or food processor in batches until completely smooth. Pour through a fine sieve into a large bowl, pressing with the back of a spoon to extract as much liquid as possible.

In a large sauce pan, melt butter, add celery, onions, and garlic.

Cook over medium low heat until soft.

Fantastic as a stand-alone soup or used in any recipe calling for canned condensed cream of celery soup.

You can cook Cream of Celery soup using 13 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Cream of Celery soup

1. It’s of Soup stock.

2. It’s 1 bunch of celery.

3. It’s 2 of diced sweet onion.

4. It’s 2 tbsp of light margerine.

5. It’s 2 cup of low sodium chicken broth.

6. It’s 1 cup of white cooking wine.

7. Prepare 1/4 tsp of salt (optional).

8. You need 1/4 tsp of pepper.

9. It’s of Cream base.

10. You need 2 cup of nonfat milk.

11. Prepare 1 can of evaporated milk.

12. You need 1/2 tsp of parsley.

13. Prepare 1/4 tsp of nutmeg.

Most of us appreciate and enjoy the luxury of convenience from time to time, but we all know there is NO comparison between store-bought canned "cream of" soups and homemade.

Healthy Request® Cream of Celery Soup.

Campbell's® Condensed Healthy Request® Cream of Celery Soup is a smooth, delicate blend of celery and savory cream.

Keep our heart-healthy*, red-and-white can stocked for family-pleasing recipes.

Cream of Celery soup step by step

1. Chop celery into small pieces. Use the entire bunch (~4 cups). Reserve the leaves for garnish..

2. Chop onions into small chunks..

3. Melt light margerine into a large saucepot or dutch oven. Add celery and onions and saute for ~5 minutes..

4. Add wine, chicken broth, salt and pepper. Simmer for 15 minutes..

5. While celery stock is on simmer, combine evaporated milk and skim milk and heat on low. Stir to keep from scalding..

6. Remove celery stock from heat and let cool a few minutes. Run batches through a blender to puree the soup stock..

7. Return pureed soup to pot and add cream base. Add parsley and nutmeg and simmer ~12 minutes..

8. Serve hot garnished with a celery leaf, and a sprinkling of parsley or nutmeg..

9. May be refrigerated for two days prior to serving..

In a small soup pot, put the water on to boil (just enough to hold your veggies).

As soon as your water begins to boil, add the celery and other vegetables.

Return to a boil and then lower the heat to a medium simmer until the veggies are cooked soft.

Then drain, but keep the water.

Give the drained veggies a few good mashes to help thicken the.