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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A silky, less unique sauce is not difficult at all! Everything you need to do is follow some basic steps and the final result will be a success. If you have already passed once a gravy boat was filled with substance, like glue? As it would be full of lumps with glue? I did and it was not a nice place! Now, glue-like sauce anymore! Leave us a perfect sauce for our mashed potatoes!

The first thing you need to do is add a stock from the giblets except the liver. You canTail, if you will, too. Rinse the giblets and set them in small, heavy saucepan. Add 1 carrot, halved, crushed 2 cloves garlic, 1 / 4 of a yellow onion, cut into slices, and 1 stalk celery (cut in half, preferably with leaves). Cover everything with water and bring to a boil. Uncover the pot and reduce heat. Let your stock for at least 90 minutes simmer until you have a nicely concentrated stock. Do not season the stock with salt and pepper, as theTaste with the brown bits from the roasting pan. If the stock is ready, pass it through a sieve, making sure to squeeze all the cooked vegetables. Put the stick side.

If you do your turkey is ready, remove them from the frying pan. Place the skillet on the stove and turn the burner on medium heat. With a spatula, scrape all the brown bits off the bottom of the pan and let the mixture boil until it reduces slightly. Pour the grease into a grease trap. Reserve allthe brown bits.

Place 1 / 4 cup of split fat in a small, heavy saucepan. Vigorously whisk in 3 tablespoons of flour. Whisk for a few minutes, making sure to dissolve any lumps that may need to cook the flour. Slowly whisk in the intestines has to get rid of always whisking all the lumps may form. Add as much value as you want – until you find the strength of your choice. Whisk constantly until the sauce comes to a soft boil. Add all the brown bitswhisking well. Cook for an additional 3 to 4 minutes.

Pass the sauce through a fine sieve, discarding any remaining bits. Warm through and serve with your favorite turkey and mashed potatoes. Enjoy!

Check out this step-by-step video on how successfully an immaculate brown gravy!