Cream of Celery soup

1 cup of chopped celery, leaves and stalks,

1 big slice of onion or more (more is good).

2 cups organic chicken broth.

Cook together until the vegetables are tender.

Mix in a blender.

Add 1.5 cups of organic milk or light cream.

Salt and pepper to taste, and a little butter is nice.

Heat slowly.

Bind (or thicken) if desired, and you should, with a roux (1 tsbp; butter and and 1 tbsp. flour for every two cups of soup). There’s plenty of wiggle-room here, so go easy. Cook flour mix slowly until smooth, stirring constantly for about 5 minutes. Then add a little hot soup, stir out any lumps, and pour this into the rest of the soup.

Serves 4 to 6, but I like to double or triple the recipe and freeze it in labeled, zip-lock freezer bags. You never know when your mother might show up.


About lifegrower

Peter V. Fossel has been gardening since he was nine, and has been an organic farmer for the last 20 years. His most recent book, “Organic Farming, Everything You Need to know” was published by Voyageur Press, Minneapolis, 2007. He’s written numerous gardening articles for Organic Gardening, Horticulture, Country Journal, Out Here, and American Profile among others. He was Gardens Manager for The Hermitage, home of President Andrew Jackson in Tennessee before returning to Cape Cod to start his newest organic venture, Swan River Farm in Dennisport, MA.
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1 Response to Cream of Celery soup

  1. Roxy says:

    Sounds yummy and pretty simple to make! I’ll have to give it a try when my Tango celery that I’m growing in my CG gets big enough!

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