Cheap Stock Pot

Delicious Made From Scratch Cream of Celery Soup

You may ask: Frank are you nuts? Why make it from scratch when you can buy it already in a can? I do it for 2 reasons

a) I know for sure what is in the soup (no preservatives, artificial flavors, color enhancers, and other items)

b) It tastes better!

Go ahead and read “their” recipe, then read mine and then YOU decide which is better.

Here is what is in one popular brand of commercial cream of celery soup contains. It reads like a chemical dictionary: water, celery, wheat flour, soybean oil, salt, margarine, (soybean oil, partially hydrogenated soybean oil, water, salt, whey [milk], soybean mono & diglycerides with partially hydrogenated soybean and cottonseed oils), soy lecithin, potassium sorbate [preservative], citric acid, vitamin A palmitate, beta carotene [for color], whey powder (milk), corn starch, modified corn starch, monosodium glutamate, cream, whey protein concentrate (milk), soy protein concentrate, natural flavors, disodium phosphate, onion powder, garlic powder, spice, beta carotene (for color), soy lecithin. They don’t say how they cook it because that isn’t required by the government’s food labeling laws.

2 tablespoon extra virgin olive oil

2 tablespoon all purpose flour

2 stalks of celery, chopped fine

1/2 cup chicken stock

1/2 cup milk

1/4 teaspoon salt

1/8 teaspoon black pepper

Instructions:

1 – Heat the olive oil in a 1 qt saucepan, then add celery and sauté’ until crispy tender (about 5 minutes)

2 – Blend in the flour and cook with stirring until liquid is smooth. About 1 minute.

3 – Slowly blend in the chicken stock, then the milk, until the liquid is smooth, then slow simmer for about 15 minutes.

4 – Add salt & pepper and serve.

Comment – Now that you have seen what the commercial soup has in it are you still willing to use it in place of this simple recipe?

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This celery chicken recipes are quick, easy and delicious. Just Check this out and I am sure you will be amazed, amazing.

So here we go for some celery chicken recipes:

>> Persian Chicken with Celery

1 cup chopped parsley

1 chicken cut into pieces

1 large onion

1 teaspoon salt

1 teaspoon cinnamon

1 / 2 teaspoon freshly ground pepper

1 / 4 teaspoon nutmeg

2 cups chicken broth

3 tablespoons lemon juice

4Cups diced celery

4 tablespoons butter

4 tablespoons butter

Butter in a 2 liter pot. Add, onions and spices, chicken and fry until the chicken is browned and onions are soft. Add chicken broth to kettle and cover and let cook for about 30 minutes, until the chicken is even through.

Melt 4 tablespoons butter in a pan and add celery and parsley and sauté for 10 minutes. Add the roasted vegetables and lemon juice to theMeat and let simmer for another 15 minutes. Serve with rice.

>> Cold Chicken, Celery and Walnut Soup

1 1 / 2 water (2 1 / 2 liter)

1 carrot, peeled

2 chicken legs

2 heads of celery, washed

2 onions, peeled

Yogurt 2 tbsp sea salt, black pepper, freshly ground

200 g shelled walnuts (7 ounces)

3 TB olive oil

5 garlic cloves, peeled

6 black peppercorns

Remove all skin and fat from the chicken thighs, place them in a pot withone of the onion, carrot, peppercorns and a large pinch of sea salt, cover with water, bring to a boil and cook for 40 -45 minutes.

Half way through this time, chop the remaining onions and celery in olive oil and put it softly in a heavy, covered pan. If they are soft and the chicken, cooked by stretching almost all the shares from round the chicken over the onion and celery and continue simmering for another 15-20 minutes.

Isolate theChicken meat from the bone and cover it with a spoon or so of stock to keep it moist. Discard the bones and the carrots and the whole onion from the stock.

In a large mortar, crush the garlic with a little sea salt. Pound the walnuts in them until they are completely fine. Then pound the chicken, which should be fairly soft. Bind the mixture with the yoghurt, season with pepper, stir celery liquefy the soup and the chicken and walnut mixture on

You cancrush the walnuts in an electric mixer at first, but not the garlic, as a blender would brutalizing effect on its flavor.

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