So much of my heart has been tended to by in turn tending our garden. Working from home and schooling at home has made that possible too; not having to commute & leaving pockets of time to attend to the home; it’s opened up a whole now world for us & I’m so, so grateful. I purchased celery seedlings from the nursery back in March & one of them got so huge, I decided to make a cream of celery soup over the summer to preserve on the freezer for casseroles or a soup base. I started by making my own veggie stock then made the soup & blended it together! I’m not really a celery fan and don’t use cream of celery that often, but this was exceptional! I would happily eat a whole bowl of it! I am excited to use more from our fall garden too.
Ingredients:
One large or two small onions
Large head of celery
3-4 carrots
1 stick butter
1/4 cup of flour
2 cups milk
4 cups veggie or chicken stock/broth
S + P to taste
To make :
Coarsely chop onion, celery (including the greens), and carrots. Melt butter in a large stock pot and cook veggies until browned & softened. Sprinkle generously with salt & pepper. Toss in flour & coat veggies. Add milk & stock/broth. Let simmer for 30 mins on medium-low heat, stirring regularly & scraping the bottom of the pan so the flour doesn’t stick. Use a stick blender or regular blender to blend all ingredients. Add more s&p to taste! Yum!