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.
About LifeTips
Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.
| Guru Spotlight |
| Sherril Steele-Carlin |
