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Monday, February 9, 2009

Recipe: Cream of Celery Soup

Yield: 1 quart

2 C Chicken Stock (post later)
1 C celery (chopped)
2 T onion (chopped)
1 t parsley (chopped)
2 C milk (cold)
2 T all purpose flour
2 T sweet butter
Salt & pepper to taste

Pour Chicken Stock into soup kettle. Add celery, onion, and parsley;
bring to boil. Reduce heat and simmer 10 minutes. Combine milk and
flour in screw top jar; shake thoroughly to mix. Gradually pour milk
into stock. Cook to desired thickness. Stir in butter, and salt and
pepper to taste. Serve hot or cool to use in casseroles.

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