This one-pot recipe is the perfect meal on a cold day or alongside a salad as a satisfying summer lunch.
Cream of Celery Soup
Ingredients
1 Tablespoon margarine or butter
1 cup finely chopped onion
2 cups finely chopped celery
1 clove garlic, minced or ¼ teaspoon garlic powder
¼ teaspoon salt
⅓ cup all-purpose flour
2 cups low-sodium broth (any type)
1 cup low-fat milk (see Notes)
⅛ teaspoon black pepper
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- Heat butter in a large saucepan on medium heat. Add onion, celery, garlic and salt. Cook until soft, about 5 minutes.
- Turn heat to low. Stir in flour.
- Add broth and stir until the mixture is smooth. Bring to a boil, then simmer on low for about 10 minutes. Stir in the milk and pepper.
- For a smooth soup, puree in batches in a blender, using the manufacturer's directions for pureeing hot liquids.
- Refrigerate leftovers within 2 hours.
Notes
- Instead of fluid milk, mix ⅓ cup dry milk with enough water to make 1 cup.
- Top with a spoonful of plain yogurt and chopped parsley, dill or celery leaves.
- Try using as the sauce for Food Hero Mix and Match Skillet Meal.
- For different flavors you can include other vegetables for part of the celery, such as sunchoke or bell pepper.
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Comments
I made this recipe and was very surprised with how easy and tasty it was; definitely more appealing than opening a can of soup. I used leftovers as the sauce for the Mix and Match Skillet Meal. I love using ingredients on hand to make something brand new.