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Personal blatherings, living simply, gardening, cooking, canning, dehydrating, knitting, spinning and more.

Wednesday, January 4, 2017

Homemade Cream of Celery Soup

First, go to the original recipe! Kimberly of The Daring Gourmet is where this recipe came from. I altered it to our tastes. Her photos are light-years ahead of mine. Her recipe is great as-is. Himself and I love celery, so I tweaked it a little for our tastes. Her recipe can be used with any vegetable to make a delicious, creamy soup. It is the best one I have found, I think. I plan on looking through her other recipes. She has some yummy-looking recipes on her site.

The Daring Gourmet's Homemade Cream of Celery Soup

This photo shows the second day's being warmed. When you see the soup bowl photo, you will see why we got only 4 bowls. We love soup. One of my tweak doubles, or more, the celery. I did not measure the amount after chopping it all.

Kimberly's Cream of Celery Soup
(with our taste preference tweaks in parenthesis)

1/4 cup butter (1/2 cup)
1 small onion, chopped (1 large)
2 cups celery, chopped (4+ cups [1 pkg] organic of 2 celery hearts, leaves included)
1 large clove garlic, minced
1/3 cup flour
1-1/2 cups chicken or vegetable broth (2-1/2 cups organic vegetable broth)
1-1/2 cups whole milk or 1/2 milk and cream blend (1 can evap organic milk = 1-1/2 cups)
1 tsp salt
1/2 tsp sugar (omitted and used 1/2 tsp celery seeds instead)
1/8 tsp black pepper (1/2 tsp, plus more after ladling. I love pepper)
(I added a good sprinkle of celery salt while cooking)

Melt butter in large pot. Add onion, celery and garlic. Cook until translucent, about 5 to 7 minutes with the original recipe. About 10 to 15 minutes with my tweaks. Sprinkle flour over the mixture and stir in. Cook 1 minute. Add the broth and milk, (3 cups total with original recipe, 4 cups with my tweak), slowly, stirring in as you pour to prevent lumps from forming. Stir until smooth. Increase heat and bring to a simmer. Then reduce heat to medium, add seasonings, and simmer, uncovered, for 15 minutes to thicken. I think I took it off the stove at 10 minutes. We were hungry. Salt to taste if needed.

This is roughly equivalent to 2 cans of soup with milk added. With my tweaks, a lot more. My version is a lot more chunky. Neither Kimberly nor I blend all or part of the soup smooth. I find it not worth the mess, besides preferring substance to my spoonfuls. ;D

Again, check out Kimberly's The Daring Gourmet site.

As old as my camera is, I am finally learning how to use it manually. They are at least coming out clearer, or I need new glasses. Photography is NOT my talent, yet I keep trying.

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