Cream Of Celery Soup With Bacon Slice Recipe
This cream of celery soup is a fresh and appetizing soup made with bacon. Cooked in chicken stock and milk with thyme and parsley for flavor, the cream of celery soup is served with crouton topping. Savory and full flavored, this lovely soup makes a great meal accompaniment.
Ingredients
| Bacon slice | 1 | |
| Butter | 4 Tablespoon | |
| 2 cups chopped celery or celeriac | ||
| Potato | 1 , sliced | |
| Onion | 1 Large, chopped | |
| Flour | 1 Tablespoon | |
| 2 cups water or Basic Chicken Stock | ||
| Bay Leaf | 1 | |
| Several sprigs parsley | ||
| Pinch of thyme | ||
| Milk | 3 Cup (16 tbs) | |
| Cream | 6 Tablespoon | |
| Paprika | ||
| Croutons | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Chop bacon; put in pan with butter.
Cook gently a few minutes.
Add celery, potato, and onion; cook together 4 to 5 minutes, stirring constantly to prevent browning.
Sprinkle in flour; blend smoothly.
Add stock; mix well.
Bring to boil; reduce heat.
Add bay leaf, parsley, and thyme; simmer 20 to 30 minutes, until vegetables are tender.
Put through fine food mill or into electric blender or food processor; blend until smooth.
Reheat gently.
Heat milk in another pan; when nearly boiling, add to soup pan with seasoning to taste.
Cook gently a few minutes.
Add celery, potato, and onion; cook together 4 to 5 minutes, stirring constantly to prevent browning.
Sprinkle in flour; blend smoothly.
Add stock; mix well.
Bring to boil; reduce heat.
Add bay leaf, parsley, and thyme; simmer 20 to 30 minutes, until vegetables are tender.
Put through fine food mill or into electric blender or food processor; blend until smooth.
Reheat gently.
Heat milk in another pan; when nearly boiling, add to soup pan with seasoning to taste.
Chef
