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Cream of Celery Soup

A delicious Cream of Celery soup that’s easy to make. Celery is an underrated vegetable – make sure you eat it in the winter months when it has the best flavour and, preferably, after a frost.

Cream of Celery Soup
A delicious Cream of Celery soup that's easy to make. Celery is an underrated vegetable - make sure you eat it in the winter months when it has the best flavour and, preferably, after a frost.
Author:
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 tablespoons olive oil
  • 500 g celery (about 10 stalks), thinly sliced, leaves reserved
  • 1 onion, chopped
  • 2 cloves garlic, peeled
  • 2 tablespoons flour
  • 2 cups chicken stock or broth
  • 2 cups water (use 1 cup if you prefer a thicker soup)
  • 1 bay leaf
  • ½ cup milk
  • salt and pepper, to taste
Instructions
  1. Heat olive oil in a soup pot over medium heat. Cook celery, onion and garlic, stirring frequently, until the vegetables are tender, about 8 to 10 minutes.
  2. Sprinkle flour over the vegetables, stirring thoroughly. Continue to cook for 2 minutes.
  3. Slowly add stock, water and bay leaf to pot, stirring to prevent flour from lumping.
  4. Cover and simmer for 30 minutes. Discard bay leaf and remove pot from heat.
  5. Use an immersion blender or blender to puree the soup. (If the soup s stringy, you may pour the soup through a strainer for a smoother texture.)
  6. Return soup to the stove and heat to a simmer. Add milk. Immediately remove from heat, and add salt and pepper to taste. If desired, garnish each serving with a celery leaf or two.

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