Cream of celery soup simply created.

Cream of celery soup is not frequently thought of as other cream soups are but is still found occasionally on menus.

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• Raw celery is versatile in the culinary world; cooks are most familiar with using it for mixed dishes. Soups, tuna and chicken, and egg salad, sandwiches, stuffings, and sauces submit their best flavor when prepared with fresh celery.
• Celery, carrots, and onion are often combined and soft cheese or peanut butter on a celery stick can make a nutritious snack.
• Celery is readily available in most grocery stores and is usually in a neat row in the vegetable department. When purchasing a bunch, look for one with plenty of firm stalks and any number of leaves attached for extra flavor and color. A typical bunch of celery has 8 to 10 stalks.
• Celery has a higher water content than some vegetables and contributes fiber, vitamin K, folate, potassium, and antioxidants.

This cream soup is worth experiencing at least once because the flavor can be appetizing when made with fresh celery.

Cream of celery soup recipe.

Yield: One serving of soup.

Preparing fresh celery pulp.

1. Cut 3 to 4 firm and crisp stalks including green leaves off an inch up from the base.
2. Rinse under cold running water before cooking.

Steaming is preferred over boiling to retain as much nutrient value as possible.

Leaving cooked vegetables in water will leach out much of the nutrient value.

3. Cook until tender, approximately 15 to 20 minutes.

4. Press the softened celery through a coarse strainer.

Ingredients.

1 tablespoon of butter.

1 tablespoon of white flour.

1 teaspoon of finely chopped shallots.

1 cup of 2% milk.

1/2 to 2/3 cup of celery pulp.

1/2 teaspoon of salt.

1/8 teaspoon of fresh ground pepper.

Directions.

1. Melt butter in a small saucepan on medium heat.
2. Add shallots stirring quickly until translucent with a spoon to avoid burning.
3. Add flour and mix thoroughly with a wide-stranded whip.
4. Add cold milk slowly into the mixture quickly stirring with the whip, bringing to a boil.
5. Turn the heat down to a low simmer, blending in the celery pulp with a spoon.
6. Slow simmer for 5 minutes.
7. Serve immediately.

Flavor Options.

• Garlic.
• Worcestershire sauce.
• Hot pepper sauce.
• Olive oil instead of butter.
• Carrots in addition to onions.
• 1 % milk.
• Roasted chili peppers.

Diabetic nutrition facts.

One cup of cream soup is 15 grams of carbohydrate.

Thank you for reading:-)