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Cream of Celery Soup




Source of Recipe


Community Lutheran Cookbook


List of Ingredients




2 cups celery, cut up
1 cup water
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
2 cups milk
1 chicken boullion cube

Recipe



Simmer the celery in the water, covered, until very tender, about 30 minutes. Cool enough to tip into blender, then blend until pureed to a mush.

Make a thin white sauce by blending the butter, flour and salt and then stirring in the milk and cooking until thickened. Add the chicken bouillon cube. Add the pureed celery to the white sauce and heat in top of double boiler. Serves 4.