Recipe courtesy of Curtis Aikens
Cream of Celery Soup
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 403
- Total Fat
- 34
- Saturated Fat
- 21
- Carbohydrates
- 23
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 4
- Cholesterol
- 112
- Sodium
- 1433
Ingredients
2 cups chopped celery, divided
2 cups chopped carrots, divided
4 tablespoons butter
2 cups onions, diced
3 tablespoons flour
6 cups hot vegetable broth, divided
Salt and pepper to taste
1 cup heavy cream
Directions
- In a small saucepan add 1 cup celery, 1 cup carrots, 1 cup vegetable broth. Bring to a boil and cook until tender, about 4 minutes. Drain and reserve cooked vegetables. In a large saucepan, over medium high heat, melt butter. Add onions and saute until clear. Whisking, add flour, cook 2 minutes making sure flour does not brown. Add 5 cups vegetable broth and continue to whisk until mixture boils, making sure to reach the bottom of the pan. Add uncooked 1 cup celery and 1 cup carrots. Bring mixture to a boil, reduce heat, and simmer about 30 minutes. When cooked strain soup through a fine sieve into a clean pot reserving vegetables. In a blender puree vegetables with 1 1/2 cups of liquid. Stir puree into pot with liquid. Stir in cream, reserved vegetables. Heat and serve.