|Written by Thomas Conroy|
Introduction: Cream of celery soup is one of the easier soups to make and is an excellent meal in either the summer when served cold or in the winter served warm on a frosty day. When it comes to the cost involved in feeding a large family, cream of celery soup per serving is much more inexpensive to make when the celery is in season. A frugal chef can win this dilemma by purchasing the celery in bulk toward the end of summer and making a large batch for freezing before the leaves drop in fall.
Step 3: Reduce heat for 5 minutes and add the milk and cream and allow to simmer for 10 minutes to thicken before placing into a food processor or blender to get a creamy consistency.
Tips: Get the celery into the cooking pot as soon as you can after cutting it up - before the liquid in the celery has a chance to evaporate.