Easy Cream of Celery Soup
Source of Recipe
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List of Ingredients
2 cups coarsely chopped celery
1/2 cup coarsely chopped onion
4 cups tap water, divided (2 cups & 2 cups)
1 cup instant nonfat dry milk powder
3 packets low-sodium chicken bouillon
1 dash pepper
1/4 teaspoon salt
2 tablespoons all-purpose flour
1 tablespoon margarine or butter
Recipe
Chop your celery and onion. Measure it and then pour it into a blender. Add 2 cups of tap water. Put the cover on your blender and puree the vegetables until they are liquefied. Pour the pureed vegetables into a large saucepan.
Pour the remaining 2 cups of water into the blender. Add the nonfat dry milk powder, chicken bouillon, pepper, salt and flour. Place the lid on the blender and process for about 30 seconds, or until everything is well combined. Pour this into the pan with the vegetable puree. Add the margarine or butter.
Cook and stir the soup over medium heat for about 10 minutes, or until it thickens and boils. Allow it to boil for about a minute or two. Remove from heat and serve hot.
NOTE: If you have limp celery in the fridge that you don't want to go to waste, this is the best way to use it up. Also, celery leaves and tough outer ribs are used to good advantage with this recipe. The margarine or butter keeps the soup from foaming up too much as it cooks, and also adds to the flavor, so please don't omit it. Be sure to use a big enough pot(3-quart). Even with the margarine or butter, the soup will boil up in a big way. Keep a close eye on it so it doesn't overflow into the stove eye. The blender makes this soup very quick and easy to prepare.
Makes 5 servings, about 1-cup each
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