"If the Amish
make it, you'll find it at Amish Pleasures."
Cream of Celery Soup
| Puree the
cooked celery with the onion salt in a food processor, blender, or food
press. Set aside. Melt the butter in a 2-quart heavy saucepan. Blend in
the flour, salt, celery seed, and pepper, stirring until well mixed.
remove pan from heat. Add the chicken broth and milk, stirring with a
wire whisk. Gradually blend in the pureed celery. Return to stove and
simmer on low heat until soup is consistency desired-- approx. 10
minutes-- stirring constantly to prevent sticking. Serve piping hot with
a dash of celery seed on each portion.
Makes 6 servings
cups pureed celery
1/2 t. onion salt
3 T. butter
2 T. all-purpose flour
1 t. salt
1/2 t. celery seed
1/4 t. pepper
1 c. rich chicken broth
2½ c. milk
celery seed for garnish (optional)
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The recipe above appears in:
|Betty Groffs newly revised and illustrated
Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groffs Country Goodness Cookbook
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