-
-
My review
Cream of Celery Soup
WONDERFALK
"A fabulous and easy cream soup that even people who don't like celery will love!"
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 126 calsOriginal recipe yields 32 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot.
- Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine.
- Boil for 10 minutes, then strain out the vegetables by pouring through a sieve, or if the vegetables are large enough, a colander may be used.
Nutrition Facts
Per Serving: 126 calories; 7.8 g fat; 10.3 g carbohydrates; 4.1 g protein; 8 mg cholesterol; 615 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 212262 Ratings
-
-
-
-
-
Most helpful positive review
10/2/2007
Followed recipe but added some extra veggies, tons of garlic and stuck my hand held mixture right in the pot to puree all the veggies. Don't seive the veggies, that's the best part for the flav...
Most helpful critical review
1/10/2008
I haven't used the recipe yet, but will today. I don't want 32 servings so 8 servings modified would have this math. Divided by 4 for 8 servings 3 quarts = 1.5 cups (approx 1 can stock) 3 pou...
Most helpful
Most positive
Least positive
Newest
10/2/2007
Followed recipe but added some extra veggies, tons of garlic and stuck my hand held mixture right in the pot to puree all the veggies. Don't seive the veggies, that's the best part for the flav...
2/7/2007
This soup turned out beautifully. I chopped all vegetables very small and left all in the soup. I froze half, and will write more when I see how well it freezes. Later...I do not recommend freez...
6/27/2007
Used original poster's updated suggestion to puree the vegetables and add them back to the soup. Other than that the only thing I did differently was to use butter instead of margrine, which we...
1/10/2008
I haven't used the recipe yet, but will today. I don't want 32 servings so 8 servings modified would have this math. Divided by 4 for 8 servings 3 quarts = 1.5 cups (approx 1 can stock) 3 pou...
6/5/2007
A delicious and easy recipe! I sauteed the veggies in the butter, added the flour and salt (I also added pepper and about a clove of minced garlic) to create roux. I slowly added the milk and th...
11/9/2006
I got this recipe from a place I used to work, and after publishing it for everyone I found out that they made it a little differently. Instead of straining the vegetables and finding something ...
11/1/2012
Freezes well with a few changes. Easy and delicious! I made this recipe with the intention of freezing it because I had a large surplus of celery. Since creamy soups often separate in the freeze...
10/17/2007
Good starter recipe, but like many others I cannot bear to strain out the veggies -- so I just blended them into the soup. I used half the broth/milk the recipe called for, no margarine, and a ...
11/6/2006
A ten minute soup doesn't sound like it would be that flavorful, so I cooked it for an hour as I usually do. I thickened differently too by sauteeing the celery in evoo for a bit and then added ...