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Cream of Celery Soup

Course Soup
Cuisine American

Ingredients
  

  • 2 cups chopped celery
  • 1 cup chopped onion
  • 4 tablespoons butter – divided in half
  • 2 tablespoons flour
  • 1 quart chicken stock
  • 1/4 cup heavy cream
  • 1/4 cup dry Sherry – optional Salt and pepper to taste

Instructions
 

  • Directions:
    In a large pot, saute chopped celery and onions in 2 tablespoons of butter over medium-low heat until onions are translucent and celery is soft. Puree mixture in food processor or blender until they are at desired consistency (you may prefer your soup textured or more creamy). Place 2 tablespoons of butter in a large pan and add 2 tablespoons of flour. Cook the flour paste for at least one minute. Add pureed vegetables to flour paste, and then begin to add chicken stock to the pot.
    Turn up heat to a medium-high heat. When the soup begins to bubble, reduce heat; add sherry and heavy cream. Stir to incorporate well and season to taste with salt and pepper.
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