Recipes / Celery

Cream of Celery Soup

1 tablespoon butter
1 cup (or more) chopped celery with leaves
1/3 cup thin onion slices
2 cups chicken or vegetable stock
2 cups milk, divided
1 1/2 tablespoons cornstarch
2 tablespoons fresh parsley

Melt butter in saucepan, add celery and onion, and sauté for 2 minutes. Add stock; simmer for 10 minutes. Strain or purée soup. Return to heat, add 1 1/2 cups of the milk and bring to a boil. Dissolve cornstarch in remaining 1/2 cup of the milk; stir gradually into hot soup. Bring to a boil again; stir and cook about 1 minute. Sprinkle with parsley.

Makes 4 cups.

Adapted from "The Joy of Cooking."

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