Garden Fresh Celery Soup

Over the years, I have use the condensed version of cream of celery soup to make a variety of recipes. It's a great way to pull off a quick meal, create a gravy or make a potpie. 

 This is not that lack luster, artificial cream of celery soup. This is a simple easy recipe that both my hubby and I now look forward to for lunch or dinner.

But let me start by saying, I love freshly grown celery. My Dad has always grown it and it is a deep rich green color, unlike the one you find in the store.

Here's a peek at what's left growing in the garden now.

 In the past, my Dad has been my fresh produce stop and I always take some of the fresh celery because I love the leaves in salads. Well this year, I planted my own and happily froze a giant bag of it too. I'll need to be thinking about drying some, also.

If you have never tried freshly grown celery, I urge you to give it a try. The flavor is much different than the store bought. Oh those leaves, make sure to use them because they are so full of flavor!!!It's a great addition to soups, stews and salads. I especially love it in bean salads. 

Quick tip-You'll need an immersion blender to pull this off. Good, now we're ready.

Garden Fresh Celery Soup

Ingredients

 2 cans of broth -chicken or veggie 

1 cup of chopped fresh celery stalks and all those leaves

(Honestly , you can add as much as you want, go ahead and add two cups if you have it)

1/2 of an onion diced

salt and pepper to taste

2 tbl olive oil

1 tbl of butter 

3 tbl of milk, cream or half and half

(I always have half and half in the house for my coffee)

Sauté the chopped celery and onions in the oil and butter until they are soft and cooked through. Add the broth. Warm through. Add 3 tbl of cream or milk or half and half, something to boost the creamy factor being careful not to bring it to a boil. Blend.  Finish with salt and pepper.

We loved this so much I even canned 2 jars for the pantry, minus the milk/half and half.

Michele

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