I’ve decided if I am going to make my goals, I am going to have to learn to reduce, reuse, recycle. I am guilty of buying celery, using it for one recipe, then putting it in my vegetable drawer in my fridge and forgetting about it! I actually do this a lot! I decided one day to use this celery, but for what? I don’t typically eat just plain celery and no one in my family does either. However, we do make a lot of casseroles and what does that require? Cream of celery soup! I have had this recipe for a while and decided to finally put it to work! I used it in one of my casseroles and my family and I decided it tastes way better using the homemade cream of celery than the canned stuff! It’s a win-win.
Ingredients:
- ¼ cup of butter
- 1 small yellow onion
- 2 cups of celery
- 1 large garlic clove
- 1/3 cup of all-purpose flour
- 1 ½ cups chicken broth
- 1 ½ cups of whole milk
- Salt and pepper to taste
1. Melt the butter over medium heat. Cook the onions, celery and garlic until soft and translucent. Add the flour to cover the vegetables and then add the chicken stock. After everything is incorporated add the milk. Add some heat and cook until smooth. After it comes out smooth, reduce heat and add the other ingredients.
2. This soup typically will last 3-4 days. The amount comes out to about 2 cans of prepared soup.
(Thanks Lindsey!)