Creamy Celery Soup Recipe
Ingredients
| Celery | 5 Cup (16 tbs), sliced | |
| 3 cups chicken broth, defatted | ||
| 2 cups evaporated skim milk | ||
| Cornstarch | 1/4 Cup (16 tbs) | |
| Dried basil | 1/2 Teaspoon | |
Directions
In a large saucepan, combine the celery and 1 cup of the broth.
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.
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.
Chef
