Creamy and delicious, celery soup is a perfect companion for grilled cheese sandwiches. Keep some on hand in the freezer to add to your favorite recipes.

6 stalks celery, approximately 2 cups
1 small onion
3 cups chicken broth
1-1/2 cups half and half
Pepper, freshly cracked and finely ground
Salt

Tip: Use the inner stalks of celery, or celery hearts, for a brighter flavor and nicer texture.

Remove any fibrous ribs from the celery by catching them at the bottom of the stalk with a paring knife and pulling upward. Wash and chop the celery. Clean and chop the onion.

Place the celery and onion into a lidded pot with the chicken broth and simmer until the celery is tender, approximately 30 minutes.

Allow to cool slightly and carefully transfer to a blender or food processor. Process until you have a smooth puree. Return the puree to the pot, placed over very low heat. Add the half and half, add salt to taste and slowly reheat.

Yield: 2 – 4 servings

(Alternate & misspellings for search purposes: recipies, recepy, recipes, recepe, recipy, recipet, reicpe, recepey, onon, onin, nions, sellry, sellery, cellery, salery, celeery, slat)

© 2011 I Love You Recipes Suffusion theme by Sayontan Sinha