Recipes from Scratch
Mock Condensed Cream of Celery Soup
When a recipe calls for canned cream of celery soup, use this instead. This is a low fat. For a creamier version, use whole milk and 1 tablespoon of real butter or margarine.
Yield: 4 servings
Ingredients
- 3/4 cup chicken stock
- 1 bay leaf
- 1 cup thinly sliced celery
- 1 tablespoon vegetable oil
- 3 tablespoon all purpose flour
- 1/3 cup skim milk
- 1 tablespoon nonfat "butter" granules
- Black pepper to taste
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt (optional)
Instructions
- In a small saucepan, heat stock, bay leaf and celery uncovered, over medium high heat until liquid simmers. Reduce heat, cover and simmer 10 minutes or until celery is tender.
- Remove from heat.
- Remove celery from stock and set aside.
- In another small saucepan, heat oil over medium heat, add flour, stirring constantly for 1 minute.
- Gradually add the stock with bay leaf, milk, butter granules and pepper, stirring constantly until mixture thickens. About 2 to 3 minutes.
- Remove from heat and discard bay leaf.
- Pour mixture into blender or food processor, blend until smooth.
- Add celery, garlic powder and salt. Blend until celery is pureed.
Attribution
Posted by FootsieBear at Recipe Goldmine May 9, 2001.