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30 Recipes Collection

Soup       

Number21

Cream of Celery Soup

What you Need

Cutting Board and Carving Knife
Stock Pot
Cooking Spoon
Food Processor

4 tablespoons butter

1 medium onion, chopped fine

5 ribs celery, chopped fine

1 clove garlic, minced

⅓ cup flour

1½ cups (12 oz) chicken broth

1½ cups (12 oz) half & half

1 teaspoon salt

½ teaspoon black pepper

What to do

What to Do

Melt butter in a stock pot over medium-high heat; sauté onions, celery and garlic ~6 minutes, until translucent and tender.
Add flour, stir, cooking one minute.
Stir in chicken broth; half & half, salt and pepper.
Bring to a bubbly boil; reduce heat to low; simmer, uncovered, ~15 minutes.
Clean as you go
Transfer all to a food processor; purée; return to warm stock pot; heat through.
Halve it, double it, triple it…just do the math!
⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic

Nutrition

Nutrition Facts: Servings: 18; Amount per serving: Calories 104; Total fat 7g 11%; Saturated fat 3.8g 19%; Cholesterol 22mg 7%; Sodium 286mg 12%; Carbohydrates 5.8g 2%; Fiber 0.5g 4%; Sugars 1g 2%; Protein 3.2g 6; Based on DV of 2000 calories per day
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