Cream of celery soup
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A quick butter, flour, broth and milk base with celery and Parmesan that replaces one can of condensed soup.
Ingredients
- ¼ cup butter
- ¼ cup unbleached all-purpose flour
- 1 ½ cup vegetable broth or chicken stock
- ½ cup milk
- 1 rib celery chopped (about ¼ cup)
- 2 tablespoon Parmesan cheese (shredded)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Equipment
- saucepan
- whisk
Directions
- Melt the butter in a saucepot over medium heat. Stir in the flour and cook until it bubbles.
- Whisk in the stock and milk until smooth. Add the celery and cook, stirring all the time, until it thickens into a sauce, about 10 to 15 minutes.
- Mix in the Parmesan, salt, and pepper. Taste and adjust.
- Use it in your recipe, or cool it completely and freeze in an airtight container.
Notes
Optional: blend the celery with an immersion blender for a smoother soup. Refrigerate leftovers airtight up to 3 days. Freeze in 2-cup portions (chill very cold first); use within 3 months for best texture. Thaw in the fridge or microwave and whisk well. (Replaces one can of condensed soup.)
Nutrition
Serving: 312g | Calories: 337kcal | Carbohydrates: 17g | Protein: 7.6g | Fat: 27g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1586mg | Potassium: 267mg | Fiber: 0.8g | Sugar: 3.4g | Vitamin A: 954IU | Vitamin C: 0.6mg | Calcium: 147mg | Iron: 1.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 cups; cup vegetable broth or chicken stock (the first choice counted), ½ cup milk counted as whole milk, Parmesan cheese counted as grated parmesan. Brands and portions vary, so use it only as an approximation.