top of page
Steppel Family Table

Celery Soup

Notes: Originally from Barbara Nicolini. Any vegetable can be substituted instead of celery, and vegetable bouillon can be used instead of chicken.


Ingredients

1 whole bag of celery, minus some stalks cut up to eat raw for nibbling

6-8 cups water

1 tsp. brown sugar

1 piece of French bread about the size of a fist, or a handful of frozen bread cubes

~1 cup milk

2 chicken bouillon cubes


Directions

Boil the celery in the water in a large Dutch oven (uncovered) until soft, about 10-15 minutes. SAVE ALL OF THE COOKING WATER. Put in the blender all of the cooked celery and the bread. Add milk to fill to #3 on the blender (about halfway) and then add some of the cooking water, to fill to between #4 and #5 on the blender measurement. Blend until smooth. Pour contents of blender back into Dutch oven with the remaining cooking water. Turn on heat to med/low and add the bouillon cubes. Stir to prevent boiling over. Simmer until the bouillon dissolves and soup is eating temperature.

Related Posts

See All

Jamaican Greens (Callaloo)

After ordering "greens" as a side dish at Lloyd Washington's Tropical Island Cafe in Winchester, VA, we enjoyed them so much that Debra...

Dairy-free Gravy

Ingredients 1/4 cup fat drippings from meat 1/4 cup flour or 2 Tblsp cornstarch or potato starch 3 to 4 cups of meat stock or bouillon...

Pareve Cornbread with Creamed Corn

Ingredients 1 1/4 cups plain cornmeal (Maseca) 2/3 cup all-purpose flour 1 to 3 Tablespoons sugar (see Note) 1 Tablespoon baking powder 1...

Comentarios


bottom of page