Cream of Celery Soup

From: Primordial

On Jul 22, 2009

Very nice. I used this as the basis for Quick Sausage & Rice Skillet "Quick Sausage & Rice Skillet". Like Texas Rose, I took the extra step of making the fat/flour mix into a roux first - way more thickening power than raw flour, tastes nicer and works much faster. (and I use butter rather than margarine - same calories, and margarine is full of trans fats and increases bad cholesterol). A few seconds with a stick-blender made the soup really smooth. Even with the extra fiddling, this was fast and dead simple. I wish I'd known years ago how easy it was to make great cream of celery. Thank you Northern_Reflectionz!

From: Chef #911273

On Mar 29, 2009

This was really good. I used butter instead of margarine, and a combination of regular milk and fat-free evaporated milk. It was surprisingly flavourful, and not salty like a lot of soups.

From: *Parsley*

On Jul 26, 2005

Very quick and easy to make! I had some celery that I had to use up, and this is where it went. I used evaporated milk for the milk and added a vegetable boullion cube to the water. I also threw in a little parsley. It wasn't quite as thick as I thought it could be, but that certainly is not a problem....I'll simply add a little more flour next time I make this. Thanx!

From: MizMissy

On Feb 27, 2009

This soup is wonderful! just remember to turn down the temp after adding the milk - so it won't scald or burn.