Cream of Celery Soup

Name: Cream of Celery Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tbsp olive oil; 1 onion (diced); 1.5 lb celery (coarsely chopped); 2 medium carrots (julienned); 2 cups chicken stock; 1/2 cup all-purpose flour; 1/2 tbsp salt; 1/2 tsp white pepper; 2 cups hot milk; 1/2 cup butter

5 from 2 votes

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An easy and quick cream celery soup that everyone will love including those who hate celery!

Cream of Celery Soup

I love vegetables soups! My favorites are Grandma’s Hamburger and Vegetable Soup, Polish Kielbasa and Cabbage Soup and Beef Macaroni Soup – Ready In 35 Minutes!

Cream of Celery Soup

The cream of celery soup turned out beautifully amazing! Very delicious and so easy! A keeper on my book!

Cream of Celery Soup

Ingredients You Need To Make Celery Soup Cream:

1 tbsp olive oil

1 onion, diced

5 lb celery, coarsely chopped

2 medium carrots, julienned

2 cups chicken stock

1/2 cup all-purpose flour

1/2 tbsp salt

1/2 tsp white pepper

2 cups hot milk

1/2 cup butter

How To Make Cream of Celery Soup:

Step 1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for a few minutes.

Step 2. Add the celery and carrots to the pot, followed by the chicken stock. Bring to a boil, then reduce to a simmer.

Step 3. In a bowl, whisk together flour, salt, pepper, and warm milk. Add to the pot, followed by the butter.

Step 4. Simmer soup for 10 minutes then take off heat.

Step 5. For a thin soup, strain out the vegetables by pouring through a sieve and catching the liquid in a bowl. Alternatively, for a thicker soup, add everything from the pot into a blender and blend, then divide into bowls to serve.

And

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Cream of Celery Soup

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Cream of Celery Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings:

5 from 2 votes

Review Recipe

Ingredients

1 tbsp olive oil
1 onion, diced
1.5 lb celery, coarsely chopped
2 medium carrots, julienned
2 cups chicken stock
1/2 cup all-purpose flour
1/2 tbsp salt
1/2 tsp white pepper
2 cups hot milk
1/2 cup butter

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Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and sauté for a few minutes.
Add the celery and carrots to the pot, followed by the chicken stock. Bring to a boil, then reduce to a simmer.
In a bowl, whisk together flour, salt, pepper, and warm milk. Add to the pot, followed by the butter.
Simmer soup for 10 minutes then take off heat.
For a thin soup, strain out the vegetables by pouring through a sieve and catching the liquid in a bowl. Alternatively, for a thicker soup, add everything from the pot into a blender and blend, then divide into bowls to serve.