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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Freezes well with a few changes. Easy and delicious! I made this recipe with the intention of...