February 8, 2008, Newsletter Issue #190: Cream of Celery
Tip of the Week
This is a delicious & rich cream of celery soup. I often make it after a party when I´ve got leftover celery from a crudite platter.
2 cups water
2 cups diced celery
2/3 cup chopped onion
1/2 teaspoon ground celery seed
Salt and pepper to taste
***Bechamel***
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
1/2 teaspoon ground pepper
4 cups milk
2 cups chicken broth
Bring water to a boil.
Simmer celery and onion in boiling water until tender, approximately 15 minutes. Set aside; do not drain.
While the celery is simmering prepare the bechamel.
Once bechamel is ready, stir in reserved vegetables and cooking water.
Simmer on low 15-20 minutes; adjust seasoning as needed
***Bechamel Instructions:***
Melt butter over low heat.
Stir in flour, salt and pepper.
Pour in milk and broth all at once; whisk well.
Heat over high heat, stirring constantly, until it comes to a gentle boil and thickens to desired consistency.
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