STREAMING NOW: Chuck's Day Off

Cream of Celery Soup

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Easy, hearty, tasty, my family loves this soup. I'm not sure where I got it anymore, but the copy I have says, "thanks to Curtis Aikens"”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Make up your vegetable broth. I usually use 6 cups of boiling water, 1 pkg of onion soup mix and 1 extra large vegetable boullion cube (that does 2 cups of broth, like Knorr.).
  2. In a small saucepan, add 1 cup celery, 1 cup carrots and 1 cup vegetable broth. Bring to a boil and cook for about 4 minutes. Set aside.
  3. In a large saucepan over medium high heat, melt butter. Add onions and saute until clear. Whisking, add flour, cook 2 minutes making sure flour does not brown.
  4. Add 5 cups vegetable broth and continue to whisk well until mixture boils.
  5. Add uncooked 1 cup celery and 1 cup carrots. Bring mixture to a boil, reduce heat and simmer covered for about 30 minutes.
  6. When cooked, use a slotted spoon to strain out much of the vegetables, put in blender with a cup or two of the stock and puree (my family likes a bit extra of the vegetables to remain unblended to add to the heartiness, but original recipe said run through a fine sieve and blend all the vegetables.).
  7. Stir puree back into the pot with the liquid. Stir in the reserved vegetables and fat-free evaporated milk (original recipe asked for 1 cup heavy cream.).
  8. Heat and serve.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: