Ingredients
1/4 cup butter
1 small yellow onion,finely chopped (about 1 cup)
2 cups very finely chopped good quality flavorful celery(about 5 large ribs, organic recommended for optimal flavor).
1 large clove garlic,minced
1/3 cup all-purpose unbleached flour
1 1/2 cups good quality chicken/ Veg. broth
1 1/2 cups whole milk(or use 3/4 cup milk and 3/4 cup cream for even tastier results)
1 tsp salt
1/2 tsp sugar
1/8 tsp freshly ground pepper
Preparations
Melt the butter in a Dutch oven or heavy stock pot over medium-high heat and cook the onions, celery and garlic until soft and translucent, 5-7 minutes. Add the flour and cook for another minute. Add the chicken/ veg broth and milk/cream and stir until the mixture is smooth. Increase the heat and bring it to a simmer. Reduce the heat to medium, add the remaining ingredients, and simmer, uncovered, for 15 minutes. Add salt to taste.
This soup will keep in the fridge for 3-4 days. It can also be frozen for up to 3 months. NotesOne
batch of this soup is roughly the equivalent (in quantity) of 2 cans
prepared canned condensed cream of celery soup (“prepared” meaning 2
cans of added milk). Enjoy as a stand-alone soup or use in any recipe
calling for prepared canned condensed cream of celery soup.