Cream of Celery Soup

Cream of Celery Soup
Chapter: SOUP
Serves: 12
One of my best soups.
1 teaspoon finely chopped onions
1 bunch celery thinly sliced including some leaves
16 tablespoons butter (2 sticks)
1 teaspoon salt or seasoned salt
1 teaspoon white peppers
1 tablespoon celery seeds
4 ounces flour
1 quart chicken broth or water
3 cups half and half or combination of cream and milk or milk and cream cheese

Chop or slice the celery into 1/4 inch pieces. Include some of the leaves.

Heat one stick of butter in a soup pot. Add the onion, celery and salt. Stirring often, cook until the celery starts to get soft. Add the white pepper and celery seed and cook 2 minutes more.

Add the broth or water and bring to a rolling boil. Reduce heat and simmer while you make the roux.

Make a very slightly tan roux from the remaining butter and the flour.

Return the soup to a boil and stir in the roux. Continue stirring constantly while the soup thickens.

Reduce the heat and stir in the half and half (or other milk products).

Serve with a grilled cheese/mustard/tomato sandwich or some crusty bread.

NUTRITION FACTSAmount per ServingCalories 438 Calories From Fat 207 % Daily Value*Total Fat 22g 34%Saturated Fat 4g 22%Cholesterol 60mg 20%Sodium 1049mg 44%Total Carbohydrate 10g 3% Dietary Fiber 0g 1% Sugars 2g Protein 1g Vitamin A 15% Vitamin C 7% Calcium 6% Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.