My intentions for making this soup was as in ingredient in other dishes. My husband loved it so much he ate the bowl I had prepared for a final picture!
Here is my recipe:
1/4 cup butter
1 medium sweet onion finely chopped
2 cups Jackie's Homemade Chicken Stock
2 cups water
2 teaspoons chicken base
3 cups celery, chopped
3 1/2 tablespoons cornstarch
1 cup whole milk, at room temperature
2 cups heavy cream
1 1/2 teaspoons celery salt, or to taste
And, here is how I made it:
1. Place butter in medium skillet over medium heat. Add onion; saute until tender and onion begins to look translucent. Set aside.
2. While onion is cooking, place chicken stock, water and chicken base in large sauce pan over medium high heat. Bring liquid to a boil, and add celery. Turn heat to medium low. Simmer for 30 to 45 minutes or until celery is very tender.
3. Dissolve cornstarch in a little of the milk; add milk, cream and celery salt and sauted onion to cooked celery. Continue to cook until thickened, about 5 to 7 minutes. Puree using a hand blender. Set off heat, and allow to cool. When cool, pour into two cup containers and freeze.
Servings: 14 Yield: 7 cups
Total Time: 2 hours and 30 minutes
Calories Per Serving 118.11
|Celery cooking away in the chicken stock|
|Everything is combined, waiting for mixture to thicken before pureeing|
Author: Dr. Jacquelyn P. Horne
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