Cream of Celery Soup
American
A smooth celery soup thickened with a buttery roux.
- Servings (recipe yield)
- 4 servings
- Prep time
- 10 min
- Cook time
- 30 min
- Rest / chill / soak
- 0 min
- Total time
- 40 min
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Ingredients
- 3 cups celery, chopped
- 2 cups vegetable broth
- 2 cups whole milk
- ½ cup heavy cream
- 2 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 50 g onion, diced
Instructions
- Simmer celery and onion in the broth until the celery breaks easily when pressed with a spoon. Blend until smooth with an immersion blender.
- Melt the butter in a second pot. Stir in the flour and cook for a minute. Whisk in the milk gradually, then simmer gently until it coats a spoon.
- Whisk the celery purée into the milk base. Stir in the cream and warm through over low heat.
Source: Adapted from Fannie Merritt Farmer’s public-domain Boston Cooking-School Cook Book · Recipe source · Public-domain source license