Tuesday, June 12, 2012


~ allrecipes

3 c. chicken broth
3/4 lb. celery, coarsely chopped
2 oz. carrots, julienned
2 oz. onions, chopped
1/4 c. flour
3/4 t. salt
1/4 t. pepper 
3 c. hot milk
1/4 c. butter

Pour the broth into a pot and bring to a boil. Meanwhile, start heating up the milk.

Add the celery, carrots and onion to the boiling broth. Mix together the flour, salt, and pepper, then slowly add to the warmed milk. Add the milk mixture and butter to the broth and veggies. 

Boil for 10 minutes, then strain out the vegetables by pouring through a sieve, or if the vegetables are large enough, a colander may be used.

Notes: There's no way I'm going to toss all the veggies out of a soup, so I just stick an immersion blender into the pot when it's done cooking and puree everything. No food wasted and the Ws who prefer smooth soups over chunky ones are happy. I also throw in some garlic powder, onion powder, and Italian seasoning. This recipe is not thick like the cream of celery soups some people use in casseroles and other recipes, so don't use it for that purpose.

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