|Posted on April 23, 2015 at 4:05 PM|
When I put my original cream of celery soup recipe on the internet in 2006, it was the first and only one there. It is a simple process: sauté some finely chopped celery in butter with salt, pepper and herbes de Provence until just slightly browned and soft. Clear a little space in the bottom of the pan, where you will make a roux by melting a tablespoon of butter, adding a tablespoon of flour to it and lightly browning the mixture. Slowly incorporate a cup of milk or cream into the pan, continuing to stir everything together, When the soup is thick, add water and milk or cream as desired. Use your own judgment as to measuring ingredients. For a finer consistency to the celery in this soup, run a hand-blender in the pot, which will make it beautifully smooth.
©M-J de Mesterton 2015