Try this Cream of Celery Soup recipe, or contribute your own.
Suggest a better descriptionDice celery and onions. Place in 4 quart pot, cover with water and cook slowly over medium heat one hour or until celery is soft. Season with celery salt and 2 or 3 chicken bouillon cubes for every quart of water. In a separate pot melt butter over low heat. Add flour until it becomes a paste. Add milk, stir until white sauce is thickened. Add mixture to celery pot. Cook 1/2 hour (medium heat). Slowly put mixture into blender at high speed. Return to soup tureen and serve. Posted to recipelu-digest by "Diane Geary."
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Serving Size: 1 Serving (955g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 760 | ||
Calories from Fat: 321 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.7g | 48 % | |
Saturated Fat 22.3g | 111 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 91.5mg | 28 % | |
Sodium 439.2mg | 15 % | |
Potassium 1335.5mg | 35 % | |
Total Carbohydrate 103.8g | 31 % | |
Dietary Fiber 15.8g | 63 % | |
Sugars, other 88g | ||
Protein 13g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 760
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