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SRC: Cream of Celery Soup

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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!

slightly adapted from Fit Mama, Real Food's Cream of Celery Soup

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!

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Comments

  1. Veronica MillerAugust 17, 2014 at 9:22 PM

    So neat to make something you usually buy in a can - and I bet it's WORLDS better! Looks so creamy and delicious.

    ReplyDelete
  2. Mary O'BrienAugust 17, 2014 at 10:34 PM

    I am a cream soup nut. definitely trying this.

    ReplyDelete
  3. UnknownAugust 18, 2014 at 7:18 AM

    Looks great, not quite cold enough here to warrant soup, but almost, almost!

    ReplyDelete
  4. TeaLadyAugust 18, 2014 at 8:16 PM

    YUM is right. I have to try this one this fall.

    ReplyDelete
  5. Debra EliotseatsAugust 19, 2014 at 1:15 AM

    I am ready for fall and soup weather!

    ReplyDelete

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