My Cream of Celery Soup
List of Ingredients
This is what I created when I over-bought celery during the holidays. It turned out so well that Dick said we'd never buy the canned stuff again.
1 can chicken broth
3 cups sliced celery
2 tablespoons flour
2 teaspoons butter
1 more can chicken broth
1 can skimmed evaporated milk
Salt and pepper
Pinch cayenne
Pinch thyme
Recipe
Simmer chicken broth and celery until celery is tender, about 15 minutes. Set aside
In small skillet, melt butter and stir in flour. Slowly add second can of chicken broth. Cook until mixture begins to bubble, stirring frequently.
Return celery mixture to stove. Slowly add thickened broth. When all is added, puree with a hand-held blender (or blend a few cups at a time in a food processor or standing blender). Check for seasoning. Serve warm.
Note: I usually add a leftover packet of Ramen seasoning mix--yeah, I know it's tacky, but I'm addicted to the soup and love the noodles for Nappa Cabbage Salad [See Salads]--to soups where I use canned broth. Canned broths need all the help they can get. The packet intensifies the flavor of the broth, but adds a lot of sodium.
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