Homemade Cream of Celery Soup
Homemade cream of celery soup – fresh ingredients and a few minutes effort makes this delicious soup on your stove top and you’ll have supper for the family without preservatives.
Fresh green celery, tasty white onion and creamy broth topped off with a bit of parsley, doesn’t that look wonderful?
I buy bunches of celery every once in a while, usually when I have a recipe that calls for a bit of celery added to it. I use a stalk or two for the recipe and then have the remainder of the bunch in the refrigerator wilting away.
I hate that.
Sometimes, if I cut it into sticks, my husband will munch on it. He likes celery sticks as a snack. I don’t care for raw celery. It’s a texture thing.
But if I don’t cut the celery up, he’s not going to munch on it. It’s a convenience thing. You know, we view food in the fridge differently – he looks for something he can grab and eat on the go. I see items to make a meal. But that’s a whole other story for another day.
I’ve mentioned it before, but the other way I avoid tossing wilted celery onto the compost pile is to prep it for soup or casserole and freeze it. I chop it all up into small bits – 1/2 inch or so, and package it in plastic bags.
I portion out one cup into each bag, label and freeze. Then later when I want to make soup or casserole, I just grab a bag of the frozen celery pieces and I’m ready to go.
[bctt tweet=”You control the ingredients in this homemade Cream of Mushroom Soup”]
This time, though, I thought I’d try something different. I decided to make cream of celery soup from scratch. And when I say “from scratch” I mean I didn’t even use a recipe, I just started chopping and working my way through the process.
The end result was very tasty! There wasn’t much in the way of leftovers, so I know it was tasty. I think there was a single bowl’s worth of soup left over to put in the fridge for lunch the next day.
Variations:
If you want to dress up your soup a bit, you could add some diced carrots and mushrooms to the mix when you’re cooking the celery and onions.
Looking to make this a vegetarian meal? The exchange the chicken broth for vegetable broth.
No matter how you eat your cream of celery soup, you’ll love this homemade variety. Pin it so you can remember to try this recipe and share it with your friends.
Make it a Meal:
Serve with hot, gooey grilled cheese, of course. You can make a traditional grilled cheese or you can make this Quesadilla.
How to store homemade cream of celery soup:
Refrigerator: Place in airtight container and allow to cool on counter top. Then store in refrigerator for up to ten days.
Freezer: This soup is a good one for packaging in plastic zip top bags. Lie flat on a cookie sheet or plate and freeze. Remove from cookie sheet to store in freezer up to 2 months.
Cream of Celery Soup Recipe
Ingredients:
Celery, Onion, Olive oil, Butter, Flour, Milk, Chicken Broth
Recipe Directions:
Cook diced celery and onion in olive oil until tender. Reduce heat to low, add butter and flour to pan, stirring constantly to combine. Cook until light tan in color. Add milk, stirring to blend. Add chicken broth. Simmer 10 minutes.
Homemade Cream of Celery
Make your own cream of celery soup, that's sooo much better than the canned commercial versions.
Ingredients
- 12 stalks Celery
- 1 medium Onion
- 4 TB Olive Oil
- 2 cup Milk
- 4 TB Flour
- 2 TB Butter
- 2 cup Chicken broth
Instructions
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Dice celery and onions.
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On medium heat, cook diced celery and onion in olive oil until tender.
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Remove from pan and set aside.
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Reduce heat to low, add butter and flour to pan, stirring constantly to combine.
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Cook until light tan in color.
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Add 1 cup milk, stirring to blend.
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Add the second cup of milk, continuing to stir over low heat until slightly thickened.
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Return vegetables to pan and add chicken broth.
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Simmer 10 minutes.Garnish with chopped parsley and serve.
Approximate Nutritional Information:
Servings Per Recipe: 4, Amount Per Serving: Â Calories: 361, Total Fat: 29g, Cholesterol: 41mg, Sodium: 618mg, Total Carbs: 18g, Protein: 8g.
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