Reviewed: Oct. 15, 2009

Mmmmmmmm mmmmmmm! I made this with soy milk instead of milk as my son is allergic and added some garlic and cilantro. Oh, and as other users suggested, did not strain but rather pureed everything together. Fabulous!

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CALLMETOPAZ

Cooking Level: Intermediate

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Reviewed: Sep. 15, 2009

very good recipe.....i put the veggies in the blender and kept them in too per others suggestions. so good thanks for sharing

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SHEREEB

Cooking Level: Intermediate

Home Town: Oxnard, California, USA

Living In: Greece, New York, USA

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Reviewed: Aug. 31, 2009

I blended the vegetables into the soup instead of straining them. Might as well get the extra fibre. Also, I prefer to use a vegetable stock rather than chicken.

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AarCanada

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Reviewed: Aug. 11, 2009

Love this soup. Great way to use up celery. Made 1/3 recipe and it came out smooth and full of flavor. It will thicken when it sits out for a few minutes.

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JULIA39

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Reviewed: Jun. 5, 2009

Ok, I changed this recipe quite a bit but.. I have to give it credit for giving me an amazing base to work with. My boyfriend said it was possibly in the top 20 best foods he's ever eaten, which is saying alot because he's a big foodie. I used chicken boullion cubes instead of broth (omitting the salt called for in the recipe). I also omitted the butter, as it was not needed. I pureed the veggies after soft boiling them in the broth, and then added them back. I also added some sage and a couple shakes of habenero powder. It was amazing. However, next time I will also try making the roux that some of the other reviewers made. Thank you for the wonderful recipe!

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Absinthe

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2009

Very, very yummy soup. The whole family loves it. I don't take out the vegetables (best part!), I just take the hand-held electrical mixer and use it straight into the pot. It tastes fantastic and has a lovely texture! Thank you.

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tibbadee

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: May 30, 2009

I tried and loved this recipe. Relatively easy and delicious. I would definitely make it again.

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Rochelle

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Reviewed: May 30, 2009

Awesome! I was looking for a nice, light soup and also something to use up a head of celery that I'd forgotten about. I made a few changes: I used 1 head of celery, 1/2 a bag of baby carrots, chopped, 1 heaping tablespoon of chopped garlic, and a large spanish onion. I used 2 boxes of chicken broth and skim milk as that was what I had. As soon as I added the milk, I wished I had waited and added it at the end (if you are boiling milk you have to stir constantly so it doesn't scorch at the bottom!). Cooked over medium heat for 15 minutes, remove and ran the soup in batches through my blender. Next time i think I'm going to turn it into a celery, potato, and carrot cream soup and add about 4 large potatoes, cook in the broth till tender, and add 2 cups of heavy cream at the end, rather than milk. Thanks for the nice recipe!

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THEBOYCANPLAY

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Apr. 18, 2009

This was just okay. Rather than toss everything in the pot together, I sauteed the onion, celery, and carrot in the butter until softened, then sprinkled the flour in and cooked until lightly browned. I also used a tetra pak of mushroom broth and a can of evaporated skim milk in place of chicken broth and milk. The flavor was good, but nothing unexpected. Basically, it tasted like mushroom soup with celery chunks in it. I'll contemplate some additions for a more complex flavor, but it was good on its own with some crusty bread -- just nothing I'll be craving anytime soon.

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AZAlyssa

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Reviewed: Apr. 8, 2009

This was awesome! I don't have a kitchen scale so I used 3 heads of celery and assumed it was equivalent to 3 #'s, still don't know how many heads of celery should be used. Some others commented that this didn't freeze well because of the milk. I cooked it for 10 minutes without adding the flour, milk, etc. I used my Blendtec blender to make soup of the veggies, froze half the recipe and finished the other half in the pot. It turned out very rich tasting even though I used skim milk.

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Chiefster

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Reviewed: Apr. 6, 2009

This was a good basic recipe. I pureed the veggies but otherwise followed the recipe exactly. Because I didn't "cook" the flour in a roux the first time around, the first batch tasted too floury. I tried this again replacing the milk for cream, skipping flour altogether, and using 1/3 less broth and 1/3 less cream. I prefer this soup with cream even though it's not as thick.

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2009

Great delicious recipe! We only used 4 tablespoons of butter, added more flour to make it thicker, and left the vegetables in and didn't strain it. It turned out great and delicious!

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draconix12

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Reviewed: Mar. 3, 2009

Delicious - made as is (just pureed veggies and didn't strain them)! Gourmet taste! Yum!!!

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Dana Cooks

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Reviewed: Feb. 24, 2009

Tastes as good or better than what I have had at 5 star restaurants. This one is a hit!! It is perfect with steak or a baked chicken dinner. I would probably continue to strain the veggies out if I was making this for guests but when I make it for my family, I pull the strings out of the celery and chop it small and then use a hand blender in the pot while cooking to puree it. I don't know if there is any nutritional value to the celery but I feel like a better mom leaving it in there.

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Patricia

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Feb. 10, 2009

The poster was correct - even those who don't like celery will love this soup. My husband is one of them. I used 1 lb carrots and 1 large onion in addition to the celery. I used "better than bouillion", 13 tsp for 3 quarts water. After adding veggies to boiling broth, I melted one stick of butter in a small skillet, added in 1.5 tsp salt, pepper to taste, and let the butter brown for a minute over medium heat, then added in about 3/4 cup flour to make roux. Added the roux to the boiling veg/broth, boiled for about 15 minutes, then turned to low and simmered until dinnertime...about another 30 minutes. Fabulous aroma, comforting creamy flavor. I served it with toasted whole grain bread and a small balsamic vinaigrette salad.

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rachelbjorn

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Reviewed: Jan. 23, 2009

I didn't have any cream soups for a certain recipe, so I decided that it would take less time to make it than it would to go get it. Your recipe was delicious and I believe was better than what I could buy in a store. The only thing I would do is add more celery next time.

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jeanie zucchini

Cooking Level: Intermediate

Living In: Burlington, North Carolina, USA

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Reviewed: Jan. 11, 2009

I had some extra carrots and celery left over from another recipe that I wanted to use up. This recipe was perfect for that. It seemed like it was lacking in the spices, so I added cayenne, sage, garlic powder, and a touch of all-spice. Really did the trick! Served with grilled cheese (cheddar and cream-cheese). My husband said it was the best lunch EVER!

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Liberated woman in an apron

Cooking Level: Intermediate

Home Town: Redding, California, USA

Living In: Pacific Grove, California, USA

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Reviewed: Jan. 7, 2009

Mmmmm, this soup is really good!! I didn't expect it to taste so rich and creamy (while knowing it is so good for me). I was surprised to discover I didn't have any chicken broth so I added some vegitable water (from steaming vegi's that I collect in the freezer) and that was fine. I can't wait to give to my husband who claims to dislike soup. After his bicycle ride home through the snow, I think he'll love it.

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HAZELNUT

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Dec. 16, 2008

Great soup. Did blend up the veggies in the end, seemed to thicken it up a bit. Got rave reviews.

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Mel_gizmo

Cooking Level: Beginning

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Reviewed: Dec. 1, 2008

this was a good recipe to use instead of canned cream of celery. I scaled the recipe down to 2 servings then doubled the flour. perfect for my casserole! thanks!

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