Cream Of Celery Soup With Bacon Slice
|Chopped celery/Celeriac||2 Cup (32 tbs)|
|Potato||1 , sliced|
|Onion||1 Large, chopped|
|Water/Basic chicken stock||2 Cup (32 tbs)|
|Milk||3 Cup (48 tbs)|
|Croutons||1 Cup (16 tbs)|
Chop bacon; put in pan with butter.
Cook gently a few minutes.
Add celery, potato, and onion; cook together 4 to 5 minutes, stirring constantly to prevent browning.
Sprinkle in flour; blend smoothly.
Add stock; mix well.
Bring to boil; reduce heat.
Add bay leaf, parsley, and thyme; simmer 20 to 30 minutes, until vegetables are tender.
Put through fine food mill or into electric blender or food processor; blend until smooth.
Heat milk in another pan; when nearly boiling, add to soup pan with seasoning to taste.