Cream of Celery Soup

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 quarts chicken stock
• 3 pounds celery, coarsely chopped
• 1/2 pound carrots, julienned
• 1/2 pound onions, chopped
• 1 cup all-purpose flour
• 1 tablespoon salt
• 1 teaspoon ground white pepper
• 3 quarts hot milk
• 1 cup margarine

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the margarine in a large stockpot over medium heat.

2. Add the chopped onions, celery and julienned carrots and cook, stirring, for 5 minutes until softened.

3. Sprinkle in the flour and stir for 2 minutes to make a roux.

4. Slowly whisk in the chicken stock, bringing it to a simmer and stirring until smooth.

5. Simmer gently over medium-low heat for 10 minutes until the vegetables are very tender.

6. Purée the soup in batches with a blender or immersion blender until smooth, returning it to the pot.

7. Stir in the hot milk, salt and ground white pepper, then heat through without letting it boil, about 5 minutes.

8. Taste and adjust seasoning before serving hot.