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Cream of Celery Soup

Source of Recipe


From "The Good Home Cookbook" by Richard Perry



List of Ingredients



• 3 cups chicken broth or vegetable broth
  
• 6 large ribs celery, chopped
  
• ½ medium onion, finely chopped
  
• 3 tablespoons butter
  
• ¼ cup all-purpose flour
  
• 2 cups milk or half-and-half
  
• Salt and pepper
  
• Chopped fresh parsley, dill, or chives, to serve (optional)
  






Instructions



1. Combine the broth, celery, and onion in a large soup pot or saucepan over high heat. Bring to a boil, reduce the heat to medium-low, then cover and cook for 15 to 20 minutes, until the celery is tender.
   
   
2. Purée the celery mixture in a food processor or blender until smooth. Set aside.
   
   
3. In the same pot, melt the butter over medium heat. Stir in the flour and cook for 2 minutes. Add the milk and cook until thick and bubbly, stirring constantly.
   
   
4. Stir in the celery mixture. Simmer briefly to reheat, and season to taste with salt and pepper.
   
   
5. Serve hot, garnishing each bowl with a sprinkling of parsley, if using.
   
   
   Serves 4