Skip to main content

SRC: Cream of Celery Soup


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!

Comments

  1. 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. I am a cream soup nut. definitely trying this.

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

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

    ReplyDelete
  5. I am ready for fall and soup weather!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas