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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 32 |
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A fabulous and easy cream soup that even people who don't like celery will love! Ingredients:
3 quarts chicken stock |
3 pounds celery, coarsely chopped |
1/2 pound carrots, julienned |
1/2 pound onions, chopped |
1 cup all-purpose flour |
1 tablespoon salt |
1 teaspoon ground white pepper |
3 quarts hot milk |
1 cup margarine |
Directions:
1. Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot.
2. Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine.
3. Boil for 10 minutes, then strain out the vegetables by pouring through a sieve, or if the vegetables are large enough, a colander may be used.
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