Cream of Celery Soup

Ingredients

• 4 cup celery, cut in 1-inch chunks
• 3 cup potatoes, cut in 1-inch chunks
• 4 cup chicken stock
• 1 tsp salt
• 1 cup finely minced celery
• 1 cup finely minced onion
• ¼ tsp celery seed
• ¼ tsp salt
• 3 Tbsp butter
• 1 cup milk
• ½ cup sour cream or yogurt
• a dash pepper

Method

1. Simmer the celery chunks and potatoes in the chicken stock with 1 teaspoon salt until very tender, about 20 minutes. Puree the mixture in a blender or food processor and return it to the pot.
2. Meanwhile, saute the finely minced celery and onion with the celery seed and 1/4 teaspoon salt in the butter until soft. Add to the pureed soup.
3. About 10 minutes before serving, whisk in the milk, sour cream and a dash of pepper. Heat through but do not let it boil.

Notes

Rosauers recipe card SP-22. Serves 4 to 6.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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