Saturday, January 8, 2011

Cream of Celery Soup from Scratch


2 tablespoon extra virgin olive oil 

2 tablespoon all purpose flour 

2 stalks of celery, chopped fine 

1/2 cup chicken stock 

1/2 cup milk 

1/4 teaspoon salt 

1/8 teaspoon black pepper

1 - Heat the olive oil in a 1 qt saucepan, then add celery and sauté' until crispy tender (about 5 minutes) 
2 - Blend in the flour and cook with stirring until liquid is smooth. About 1 minute. 
3 - Slowly blend in the chicken stock, then the milk, until the liquid is smooth, then slow simmer for about 15 minutes. 

4 - Add salt & pepper and serve.

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