Creamy Celery Soup
|Sliced celery||5 Cup (80 tbs)|
|Defatted chicken broth||3 Cup (48 tbs)|
|Evaporated skim milk||2 Cup (32 tbs)|
|Cornstarch||1⁄3 Cup (4.8 tbs)|
|Dried basil||1⁄2 Teaspoon|
In a large saucepan, combine the celery and 1 cup of the broth.
Bring to a boil, then reduce the heat.
Cover and simmer for 8 to 10 minutes or until tender, stirring occasionally.
Transfer the celery mixture to a blender or food processor.
Blend or process until nearly smooth (the celery will be in tiny pieces).
In a custard cup, stir together 1/4 cup of the milk and the cornstarch until smooth.
Then stir the cornstarch mixture into the celery mixture.
Add the remaining 1 1/2 cups milk and remaining 2 cups broth.
Cook and stir until thickened and bubbly.
Stir in the basil.
Cook and stir for 2 minutes more.