Cream of Celery Soup

By kbwinson

A quick, easy soup made even easier by using pre-cut celery and packaged, julienned carrot strips.

Ingredients

• 3 cups chicken broth, fat-free, reduced sodium
• 3/4 lb celery, coarsely chopped. (About 2-3 stalks)
• 1/4 cup carrots, julienned (you can also use frozen sliced carrots)
• 1/4 cup onions, chopped (you can use frozen diced onions)
• 1/4 cup all purpose flour
• 3/4 tsp salt
• 1/4 tsp ground black or white pepper
• 3 cups hot, skim milk
• 1/4 cup unsalted butter or margarine

Details

Servings 8

Preparation

Step 1

Pour the chicken broth into a large pot and bring to a boil. Add the celery, carrots, and onion to the pot. Whisk together the flour, salt, pepper, and milk. Add to the pot along with the butter or margarine. Boil for 10 minutes, then ladle the soup into a blender and puree until the solids are liquified. If desired, strain the soup through a sieve.

Kim’s note: This soup is equally delicious if you do not puree the veggies. Add some cooked chicken, noodles, and you have a creamy chicken noodle soup!