Stella May I know how you make the classic Cream of Celery from scratch?
Of course you may. For today's Tutorial Tuesday, I want to share how easy it is to make Cream of Celery soup. You probably already have all the ingredients too! It might not be as simple as pulling back a tab, but you get to make it however you want to! (like chunky and creamy!) I used the soup as a sauce of sorts for our pork chop dish above, but it would be just as tasty on its own.
First you get a chopping. You will need celery, onions, and garlic. Chop them up to whatever size you want. Alternatively you can just do a rough chop and blend it after it's cooked for a smooth finish.
Meanwhile, melt a large pat of butter over medium high heat. About 2 tablespoons.
It will be about ½ cup of chopped onions, 1 cup of chopped celery, and a couple of cloves of garlic. (Depending on how much you like garlic. Me and Mister are big fans of garlic so we used about 4 cloves.) Also this is clearly not all the celery, Mister just took the picture before I was done.
Then just dump all the ingredients into the pot and cook until translucent, about 5-10 minutes. Season with salt and pepper.
I had the heat a little too high so it browned, but I don't mind seeing the texture at the end. If you want to keep your soup white, then learn from me and don't have such a high heat, keep it at a medium heat level. Then add 2 tablespoons of flour and stir until incorporated.
Cook for 1-2 minutes until you can't smell the raw flouriness anymore. Keep the heat at a low, you really don't want to burn this step. There's just no coming back from that.
Then add your chicken stock. Keep it vegetarian and use vegetable stock!
Followed by milk. You can also use heavy cream instead for a even creamier taste. Stir to combine (breaking up the clumps of flour and vegetable mixture) and bring to a boil and cook for 15 minutes. Then just serve!
This recipe was more than enough for to use as a sauce for two pork chops. I had enough to have it for lunch the next day! Cream of Celery is a simple recipe that you can whip up anytime you need a quick sauce or a good cup of soup. This would also be how you make Cream of mushroom, just with mushroom instead of celery.
Cream of Celery serves 2
½ cups of chopped onions
1 cup of chopped celery
2-3 cloves of chopped garlic
2 tablespoons of butter
2 tablespoons of flour
salt and pepper
¾ cups of chicken stock
¾ cups of milk or cream
1. Melt butter in a medium sized pot over medium high heat. Add in onions, celery, and garlic and cook until translucent, about 5-10 minutes. Season with salt and pepper.
2. Add in flour and stir to coat all the vegetables. Cook for 1-2 minutes over low heat, until you can't smell the flouriness.
3. Add in stock and milk and stir to combine. Bring the soup up to a boil and cook for fifteen minutes or until the soup thickens.
4. Serve and enjoy!
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