Cream of Celery Soup Recipe

Cream of celery soup recipe is a made from scratch variety of soup that your family is sure to love. It can be made from the fresh chicken or vegetable stock that can be found on the soup stock section of this website. It is simple to make, and your family is sure to be begging for more.

Of course, some people will be wondering why you would even want to bother making any kind of soup from scratch, but you have to remember that when you are making it up from scratch you know that there are no preservatives, color enhancers, artificial flavors or other types of items that you cannot pronounce the names for, and it just tastes better too. All you have to do is read the label to know that this is the truth.

Just think about it, you get all natural ingredients and it is easy to make too. What more could you ask?

The only caution you have to remember when you are making this one is that when you are placing hot ingredients in the blender to create the smooth creamy texture, only fill the container about half full, and make sure the lid is on really tight. Otherwise use an immersion blender for this task.

12 oz celery

2 tsp butter

1 onion (halved, sliced)

1 leek (sliced)

4 tbsp white rice

4 cups vegetable or chicken stock

1 bay leaf

1 cup heavy cream

salt and pepper to taste

DIRECTIONS

1. Heat butter in a large sauce pan over medium heat and add onion and leek cook for 3-4 minutes. Stirring frequently until onion is soft.

2. Add celery, rice, stock, and bay leaf with a pinch of salt. Bring to boil reduce heat and simmer for 30-35 minutes. When rice and vegetables are real soft remove from heat discard bay leaf.

5. Allow soup to cool slightly then puree until smooth using a blender or food processor.

4. Return to a clean sauce pan place over medium-low heat. Stir in the cream adjust seasoning and simmer for 5-10 minutes until heated through stirring occasionally. Then serve

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