From the fall garden: Cream of Celery Soup!

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!

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