Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, cream of celery soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Cream of Celery soup is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Cream of Celery soup is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook cream of celery soup using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Cream of Celery soup:
- Make ready Soup stock
- Make ready 1 bunch celery
- Take 2 diced sweet onion
- Take 2 tbsp light margerine
- Prepare 2 cup low sodium chicken broth
- Prepare 1 cup white cooking wine
- Take 1/4 tsp salt (optional)
- Take 1/4 tsp pepper
- Make ready Cream base
- Get 2 cup nonfat milk
- Make ready 1 can evaporated milk
- Take 1/2 tsp parsley
- Get 1/4 tsp nutmeg
Campbell's® Condensed Healthy Request® Cream of Celery Soup is a smooth, delicate blend of celery and savory cream. Keep our heart-healthy*, red-and-white can stocked for family-pleasing recipes. Fantastic as a stand-alone soup or used in any recipe calling for canned condensed cream of celery soup. Most of us appreciate and enjoy the luxury of convenience from time to time, but we all know there is NO comparison between store-bought canned "cream of" soups and homemade.
Instructions to make Cream of Celery soup:
- Chop celery into small pieces. Use the entire bunch (~4 cups). Reserve the leaves for garnish.
- Chop onions into small chunks.
- Melt light margerine into a large saucepot or dutch oven. Add celery and onions and saute for ~5 minutes.
- Add wine, chicken broth, salt and pepper. Simmer for 15 minutes.
- While celery stock is on simmer, combine evaporated milk and skim milk and heat on low. Stir to keep from scalding.
- Remove celery stock from heat and let cool a few minutes. Run batches through a blender to puree the soup stock.
- Return pureed soup to pot and add cream base. Add parsley and nutmeg and simmer ~12 minutes.
- Serve hot garnished with a celery leaf, and a sprinkling of parsley or nutmeg.
- May be refrigerated for two days prior to serving.
In a large sauce pan, melt butter, add celery, onions, and garlic. Cook over medium low heat until soft. Canned cream of celery soup is so popular because opening a can saves time over making a fresh sauce. This size is the equivalent of a can. Combine celery, potato, onion, and butter in a medium saucepan over medium heat; season with kosher salt.
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