BEST Cream of Celery Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1/4 cup butter

1 small yellow onion (,finely chopped (about 1 cup)

2 cups very finely chopped good quality flavorful celery (about 5 large ribs, organic recommended for optimal flavor).)

1 large clove garlic (,minced)

1/3 cup all-purpose unbleached flour

1 1/2 cups good quality chicken broth

1 1/2 cups whole milk (or use 3/4 cup milk and 3/4 cup cream for even tastier results)

1 teaspoon salt

1/2 teaspoon sugar

1/8 teaspoon freshly ground pepper

Directions

Melt the butter in a Dutch oven or heavy stock pot over medium-high heat and cook the onions, celery and garlic until soft and translucent, 5-7 minutes. Add the flour and cook for another minute. Add the chicken broth and milk/cream and stir until the mixture is smooth. Increase the heat and bring it to a simmer. Reduce the heat to medium, add the remaining ingredients, and simmer, uncovered, for 15 minutes. Add salt to taste.This soup will keep in the fridge for 3-4 days. It can also be frozen for up to 3 months.

Notes

One batch of this soup is roughly the equivalent (in quantity) of 2 cans prepared canned condensed cream of celery soup (“prepared” meaning 2 cans of added milk). Enjoy as a stand-alone soup or use in any recipe calling for prepared canned condensed cream of celery soup.

If you have recipes that call for “undiluted” (no added liquids) canned condensed cream of celery soup you can make a more diluted, concentrated version of this recipe by cutting down on the amount of liquids and flour (by as much as half) and leaving the other ingredient quantities the same. The soup will be thicker, more like a puree, and the flavor will be more concentrated. Then you can use it as recipes calling for the undiluted canned soup direct.

Nutrition

• Calories: 231 kcal
• Total Fat: 15 g
• Saturated Fat: 9 g
• Cholesterol: 39 mg
• Sodium: 790 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 1 g
• Total Sugars: 7 g
• Protein: 6 g