#creamofcelerysoup #celerysoup
Why buy sodium filled canned soup when you can make your own at home? Donna shows you how to make a quick and easy cream of celery soup. Perfect as a base for tuna or chicken noodle casserole.
Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1 large onion, chopped
2 large leeks, chopped
5 ribs of celery, finely chopped
2 tablespoons flour
Salt and Pepper
1 ½ quarts chicken stock, divided
1 bay leaf
4 Yukon Gold or all purpose potatoes, cubed
1 tablespoon dried dill
1 cup half and half or cream
3-4 slices cooked, crumbled bacon
Celery leaves for garnish
Directions:
Heat the oil and butter in a medium saucepan. Add the onion, leeks and celery and cook on medium heat until the onion is translucent. Season with salt and pepper. Stir in the flour, cook for one minute. Add a quart of chicken stock. Add the bay leaf. Simmer for 10 minutes. Purée until smooth.
(At this point you can freeze for later and add the cream when ready to use)
Add the remaining chicken stock, cubed potato, and dried dill. Continue to simmer until the potatoes are fork tender.
Remove from heat and add the cream.
Serve with crumble bacon and celery leaves.
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