I never thought of cream of celery soup as anything more than a punchline, an ingredient from a 70s cookbook. Sure, my mom made a number of dishes that included a can of cream of celery soup, but it wasn’t a soup to be served on its own.
Move forward to March 2015 when you’ve chosen celery as one of the star ingredients, and you begin to consider how you will showcase this vegetable. Then you realize that cream of celery soup might be a good option. I have made many healthy version of cream soups from broccoli to tomato and many in between. So, why not try my hand at cream of celery?
I made this soup with leftover braised celery and the broth in which it was cooked. I discovered that it made a delicious soup. What I found to be remarkable was that the soup had a buttery taste to it, yet there wasn’t any in the recipe.
I made this soup with skim milk, and it was a nice, light “cream” soup. If you are seeking something richer or more filling, you definitely could change to 2% or whole milk.
Now that you have a bowl of cream of celery soup, what are you going to pair it with? You probably hadn’t considered that, and if you did, you probably have sort of wine chosen. Have you considered pairing it with a cocktail? You should. To help with this we have a recipe for a delicious Strawberry and Balsamic Martini, courtesy of the bartenders at the Cascade Lounge at Loews Ventana Canyon Resort in Tucson, Arizona. Be sure to visit Parched No More to get the full recipe!
- 1/2 cup chopped celery, cooked
- 1 cup veggie broth
- 1/4 cup skim milk
- 1 tsp. cornstarch
- 1 tsp. onion powder
- salt & pepper
- Combine celery and broth in a blender, and puree until smooth. (If broth is hot, allow to cool before pureeing.)
- Transfer pureed mixture to a small saucepot over medium heat.
- Combine milk and cornstarch in a small bowl.
- Slowly add milk mixture to celery mixture.
- Stir frequently until soup comes to a gentle boil.
- Add onion powder, stirring until soup thickens slightly.
- Season with salt and pepper; serve.