First, please go to the original recipe! Kimberly of The Daring Gourmet is where this recipe came from. I altered the recipe to our tastes. Her photos are light-years ahead of mine. Her recipe is great as-is. Himself and I love celery, so I tweaked it a little for our tastes. Her recipe can be used with any vegetable to make a delicious, creamy soup. It is the best one I have found. I plan on looking through her other recipes. One of my tweaks doubles, or more, the celery.
Cream of Celery Soup
1/2 cup butter
1 large onion, chopped
4+ cups celery, chopped, leaves included (1 lg bunch or 1 pkg of 2 celery hearts)
1 large clove garlic, minced
1/3 cup flour
2-1/2 cups organic vegetable broth
1 can (1-1/2 cups) evaporated organic milk (or whole milk. Half & Half is nice.)
1 tsp salt
1/2 tsp celery seeds
1/2 tsp black pepper
option- I added a good sprinkle of celery salt while cooking
Melt butter in a large pot. Add onion, celery and garlic. Cook until translucent, about 10 to 15 minutes. Sprinkle flour over the mixture and stir in. Cook 1 minute. Add the broth and milk, (4 cups total), slowly, stirring in as you pour to prevent lumps from forming. Stir until smooth. Increase heat and bring to a simmer. Then reduce heat to medium, add seasonings, and simmer, uncovered, for 15 minutes to thicken. I think I took it off the stove at 10 minutes. We were hungry. Salt to taste if needed. This makes 4 servings using large soup bowls.
My version is a lot more chunky. Neither Kimberly nor I blend all or part of the soup smooth. I find it not worth the mess, besides preferring substance to my spoonfuls. ;D
Again, check out Kimberly’s The Daring Gourmet site.
As old as my camera is, I am finally learning how to use it manually. The photos are at least coming out clearer, or I need new glasses. Photography is NOT my talent, yet I keep trying.