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Creamy Celery Soup Recipe
|Sliced celery||5 Cup (80 tbs)|
|Defatted chicken broth||3 Cup (48 tbs)|
|Evaporated skim milk||2 Cup (32 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Dried basil||1⁄2 Teaspoon|
Calories 190 Calories from Fat 3
% Daily Value*
Total Fat 0.28 g0.44%
Saturated Fat 0.07 g0.33%
Trans Fat 0 g
Cholesterol 27.2 mg
Sodium 594.9 mg24.8%
Total Carbohydrates 32 g10.7%
Dietary Fiber 2.7 g11%
Sugars 20.9 g
Protein 14 g27.9%
Vitamin A 23.8% Vitamin C 8.4%
Calcium 50.9% Iron 7.5%
*Based on a 2000 Calorie diet
Bring to a boil, then reduce the heat.
Cover and simmer for 8 to 10 minutes or until tender, stirring occasionally.
Transfer the celery mixture to a blender or food processor.
Blend or process until nearly smooth (the celery will be in tiny pieces).
In a custard cup, stir together 1/4 cup of the milk and the cornstarch until smooth.
Then stir the cornstarch mixture into the celery mixture.
Add the remaining 1 1/2 cups milk and remaining 2 cups broth.
Cook and stir until thickened and bubbly.
Stir in the basil.
Cook and stir for 2 minutes more.