Friday, September 9, 2011
Cream of Celery Soup
1 tablespoon butter
1 cup or more chopped celery with leaves
1 onion, chopped
1/2 cup chopped carrots (optional)
2 cups chicken stock
2 cups milk
1 1/2 tablespoons cornstarch
2 tablespoons chopped parsley (optional)
Melt the butter. Add the celery, onion and carrots and sauté for 2 minutes. Pour in the stock and simmer for 20-30 minutes or until the veggies get soft. Add cornstarch to milk till disolved and stir gradually into the hot soup. Remove pot from stove and use immersion blender till the veggies are all mushed together. Re-heat and serve, garnished with chopped parsley.
Note: I enjoyed the soup as above but decided that I didn't like the stringiness of the celery, so I strained the soup and now have a very smooth soup. Your choice!
Makes 4 cups.