Cream of Celery Soup
I always read tons of reviews before I make a recipe, and this time it really paid off. Immersion blend your soup, for sure. Makes it creamy without adding any additional fat!
I went the path of sauteeing the veggies (including carrot and garlic) in a little butter and EVOO until tender, then I poured in about a cup of water, put the lid on, and let them steam and get really soft. I added the rest of the water (6C total) and 2T. Better Than Bouillon paste. I think that's a key ingredient because it's so much tastier than plain chicken stock from a box or can. I didn't need to add any salt or other spices. I made this to freeze, so I omitted the roux, and as the soup is now, it's divine. Really doesn't need the fat and carbs of the flour, butter, and milk. I can see using this as a sauce for broiled fish or in casseroles to add flavor. Really delicious. I do plan to try the creamy version, too!
1 user found this review helpful
Jan. 6, 2013