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Mock Condensed Cream Of Celery Soup

Healthycooking's picture
Ingredients
  Homemade chicken stock 3⁄4 Cup (12 tbs)
  Bay leaf 1
  Thinly sliced celery 1 Cup (16 tbs)
  Vegetable oil 1 Tablespoon (Acceptable)
  All purpose flour 3 Tablespoon
  Skim milk 1⁄3 Cup (5.33 tbs)
  Non fat butter granules 1 Tablespoon
  Black pepper To Taste
  Garlic powder 1⁄8 Teaspoon
  Salt 1⁄8 Teaspoon
Directions

In a small saucepan, heat stock, bay leaf and celery, uncovered, over medium-high setting until liquid simmers.
Reduce heat, cover and cook at a low simmer 10 minutes, or until celery is tender.
Remove from heat.
Remove celery from stock and set aside.
In a small saucepan, heat oil over medium heat.
Add flour, stirring constantly for 1 minute.
Gradually add the stock (with bay leaf), milk, "butter" granules and pepper, stirring constantly until mixture thickens, about 2 to 3 minutes.
Remove from heat.
Remove and discard bay leaf.
Pour into a blender or the workbowl of a food processor fitted with a metal blade and blend until smooth.
Add celery, garlic powder and salt.
Blend until celery is pureed.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Dish: 
Soup
Ingredient: 
Celery
Interest: 
Healthy

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