Cream of Celery Soup
From: Jean-Marie, Sainte-Rose, Laval, Quebec, Canada
Comments: Better than anything else !
Servings: 6
IngredientsPreparation
  • 1 cup [250 mL] salted water
  • 1 cup [250 mL] celery dices
  • 1/3 cup [80 mL] chopped onion
  • Salt and pepper, to taste
Bechamel
  • 2 tablespoons [30 g] butter
  • 2 tablespoons [17.5 g] all-purpose flour
  • 1/2 teaspoon [2.5 mL] salt
  • Pinch of white pepper
  • 3 cups [750 mL] milk
  • Bring salted water to a boil.
  • Add celery dices and chopped onion; leave to simmer until tender, for approximately 15 minutes.
  • Remove from heat and reserve.
  • Into a clean casserole, melt bechamel's butter over low heat.
  • Stir in flour, salt and white pepper.
  • Still stirring, pour in milk, all at once.
  • Heat over high heat stirring, until thickened and boiling.
  • Mix in reserved vegetables and cooking water.
  • Reheat, salt, pepper and serve.