dannie77 Recipe Reviews (Pg. 1) - Allrecipes.com (10005729)

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Cream of Celery Soup

Reviewed: Nov. 1, 2012
Freezes well with a few changes. Easy and delicious! I made this recipe with the intention of freezing it because I had a large surplus of celery. Since creamy soups often separate in the freezer, I changed the process to eliminate this problem. To make the recipe quicker, I pulsed the celery and onion (carrots, also, though I left them out as I didn't have any at the time) in batches in my food processor until it was a fine chop. I then added it to the pot along with the stock and cooked the veggies until tender (leave out the milk, flour, butter at this step). I like the added texture of the celery, so did not sieve any out(no need to blend it because I already used the food processor). Once cooled, I froze soup in 2 cup portions. To finish, I thaw the soup and add it, while whisking, to a roux of about 2 Tbsp Butter and 2 Tbsp flour. Let simmer until it begins to thicken, then slowly add an equal portion of milk (2 cups) while stirring. Let simmer without boiling a couple minutes until creamy. Salt and pepper to taste.
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Rhubarb Crumble Pie

Reviewed: Dec. 30, 2006
I've made rhubarb crisps and crumbles in the past and thought I'd give this recipe a try as it seemed to have some good reviews, but I feel as if this recipe falls a little flat. While it is simple to make and I liked the idea of having a 'crust' on the bottom, the overall flavor of the crumble was rather bland and not as crisp as I would've liked. The flavor could've been greatly improved by substituting brown sugar in the crust/crumble and possibly even some cinnamon or nutmeg in the crumble mix as well. The warm crumble pie tasted good with ice cream, but I probably won't use this recipe again.
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