It's time for Group C's Secret Recipe Club August reveal. Due to a totally bizarre snafu in our assignment sheet, this month Heather of Fit Mama, Real Food was left out of the Group B linky. I'm cooking this week to make sure that she doesn't stay an orphan.
Heather is wife, mama, group fitness instructor, and healthy home cook. She is all about real foods. "What do I mean by real foods?" she writes. "Ones that nature made which I then turn into meals. We eat just about everything in our family, just in natural forms." That's a fantastic food philosophy.
If I had any marionberries in my fridge, I would have made her Vanilla Scented Marionberry Custard Oats. I will definitely be making her Sweet N Salty Olive Oil Granola soon, too. But, for tonight, I decided to whip up a quick soup. Here's her version: Cream of Celery Soup. I made a couple of changes - skipped the onion powder, added garlic, added fresh herbs, and used a mixture of cheeses instead of just parmesan. I also cooked my soup longer because the celery was more crunchy than I liked. But, I think, I stayed pretty true to Heather's recipe and process. Great recipe!
If I had any marionberries in my fridge, I would have made her Vanilla Scented Marionberry Custard Oats. I will definitely be making her Sweet N Salty Olive Oil Granola soon, too. But, for tonight, I decided to whip up a quick soup. Here's her version: Cream of Celery Soup. I made a couple of changes - skipped the onion powder, added garlic, added fresh herbs, and used a mixture of cheeses instead of just parmesan. I also cooked my soup longer because the celery was more crunchy than I liked. But, I think, I stayed pretty true to Heather's recipe and process. Great recipe!
Ingredients
- 5 T butter
- splash of olive oil
- 1/2 C white whole wheat flour
- 1 C heavy cream
- 1 C water
- 3 C organic chicken broth
- 2 C finely chopped celery
- 5 T shredded cheese (I used a mixture of parmesan, asiago, fontina, and mozzarella)
- 1 T minced garlic
- 3 T freshly minced herbs (D gave me marjoram, chives, mint, and oregano from his garden)
- freshly ground salt
- freshly ground pepper
Procedure
In large soup pot, heat butter/oil over medium heat.
Whisk in the flour, allowing the mixture to bubble to form a roux.
Whisk in the broth, heavy cream, and water. Stir in the celery and increase the heat to medium-high and continue to whisk for 5 minutes,
allowing the mixture to thicken. Turn heat to low and simmer for 12 to 15 minutes. Right before serving, stir in cheese and herbs. Serve hot!
So neat to make something you usually buy in a can - and I bet it's WORLDS better! Looks so creamy and delicious.
ReplyDeleteI am a cream soup nut. definitely trying this.
ReplyDeleteLooks great, not quite cold enough here to warrant soup, but almost, almost!
ReplyDeleteYUM is right. I have to try this one this fall.
ReplyDeleteI am ready for fall and soup weather!
ReplyDelete