Cream of Celery Soup
Cream of Celery Soup Preparation
Select crisp celery, wash thoroughly, trim off any discoloration on root and damaged portions: chop both leaves and stems. SIMMER celery and onion until tender (10 minutes) in the boiling water with the 1/2-teaspoon salt. Melt butter in saucepan, blend in flour, add milk gradually and cook with constant stirring until sauce boils and thickens. Add the 1 1/4 teaspoons salt and cooked vegetables and their liquid. Heat to boiling and garnish with chopped parsley. Chopped or riced hard-cooked egg is also an attractive and nutritious garnish. 5 servings. Posted to recipelu-digest Volume 01 Number 358 by firstname.lastname@example.org (Nadia I Canty) on Dec 11, 1997
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Cream of Celery Soup. Be the first to review it!
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven