Celery Soup Recipe
Ingredients:
- 1½ lbs (700 g) celery
- 1 onion
- 1½ pints (900 ml) water or white vegetable stock
- Salt and pepper
- 1 oz (28 g) butter
- 1 oz (28 g) flour
- ½ pint (300 ml) milk
Method:
- Scrub the celery and scrape if necessary. Cut into 3" (7.5 cm) lengths.
- Peel and slice the onion.
- Put the vegetables into a pan with the stock or water and seasoning.
- Bring to the boil and then reduce to a simmer withe the pan covered until the vegetables are tender.
- Either rub through a sieve or put through a blender to make a smooth pureee.
- Melt the butter in a pan and add the flour. Blend it well and cook for a minute or two without colouring.
- Gradually pour in the milk, stirring all the time. Simmer for a few minutes to cook.
- Pour in the celery puree, stir well and re-heat, without boiling again.
- Serve hot.
Serves 4.
Filed under All Recipes, Celery, Onions, Vegetable Recipes, Vegetarian Recipes by
Comments on Celery Soup Recipe »
lesley tipton @ 1:22 pm
i thought hte recipe lovely and so simple to do, a bonus when your short of time
James flynn @ 6:32 pm
I always loved celery soup by heinz in a tin, but they stopped making it a few years ago so i looked on the net and found this recipe not the same taste as tinned but still lovely, nice one.
Susie Taylor @ 8:11 am
This is a beautiful – and simple – soup: thank you so much for the recipe: we love it!
alan borg @ 8:29 pm
my little boy does not like celery, but he loves the celery soup that i got off your site. It was so simple to do.Thank you very much!!
julie hurst @ 2:59 pm
A lovely easy recipe, very tasty too. I always think that freshly made soup is much better than any tinned soup.
trisha @ 12:47 pm
i put a couple of cloves of garlic in my celery soup,instead of flour to thicken use potatoes.gorgeous.
Sherry White @ 3:10 pm
Thank you for making this recipe so available. I substitute potato or mashed broad beans as thickener to make it wheat-free. Also I love just a hint of carrot – colour flecks and flavor enhancer!