Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, cream of celery soup. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

But you can bottle it, and that's exactly what we did. Introducing a soup with nothing to hide. We don't leave taste to the imagination.

Cream of celery soup is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Cream of celery soup is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook cream of celery soup using 12 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Cream of celery soup:

1. Make ready 2 cups chicken stock
2. Take 3 cups celery cut in small pieces
3. Make ready 2 cups boiling water
4. Get 1 slice onion
5. Get 2 tablespoons butter
6. Prepare 2 tablespoons flour
7. Take 2 cups milk
8. Get 1 cup cream
9. Make ready Salt
10. Prepare Pepper
11. Prepare Celery salt
12. Make ready Paprika

In a large sauce pan, melt butter, add celery, onions, and garlic. Cook over medium low heat until soft. Fantastic as a stand-alone soup or used in any recipe calling for canned condensed cream of celery soup. Most of us appreciate and enjoy the luxury of convenience from time to time, but we all know there is NO comparison between store-bought canned "cream of" soups and homemade.

Instructions to make Cream of celery soup:

1. After cooking celery in stock and water until soft press through sieve.
2. Scald onion in milk then remove onion add above mixture flour mixed to paste with little milk then cream and seasoning
3. Heat in double boiler top with little whipped cream when serving

This easy cream of celery soup is perfect for getting back in shape after any over indulgence. Made with no cream it's a low calorie creamy celery soup thats both healthy and delicious! Originally, the older varieties of so-called 'dirty' celery from the flat, black-earthed Fenlands of East Anglia had a short season - from October to January. If you're lucky enough to find some to use in this soup, there is much washing to do, but the flavour is exceptional, particularly after a light frost, when it's sweetest of all. Making cream of celery soup from scratch was prompted by an excess of celery in my house.

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