Description
A fabulous and easy cream soup that even people who don’t like celery will love!
Ingredients
- 3 quarts chicken stock
- 3 pounds celery, coarsely chopped
- ½ pound carrots, julienned
- ½ pound onions, chopped
- 1 cup all-purpose flour
- 1 tablespoon salt
- 1 teaspoon ground white pepper
- 3 quarts hot milk
- 1 cup margarine
Instructions
- Pour the chicken stock 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 margarine.
- Boil for 10 minutes
- then strain out the vegetables by pouring through a sieve
- or if the vegetables are large enough
- a colander may be used.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 32