In a small saucepan, heat stock, bay leaf and celery uncovered, over medium high heat until liquid simmers. Reduce heat, cover and simmer 10 minutes or until celery is tender. Remove from heat. Remove celery from stock and set aside.
In another small saucepan, heat oil over medium heat, add flour, stirring constantly for 1 minute. Gradually add the stock with bay leaf, milk, butter granules and pepper, stirring constantly until mixture thickens. About 2-3 minutes. Remove from heat and discard bay leaf.
Pour mixture into blender or food processor, blend till smooth. Add celery, garlic powder and salt. Blend until celery is pureed.
NOTE This is a low fat recipe, for a creamier version, I would not hesitate to use whole milk and 1 tablespoon of real butter or margarine.
Originally Submitted
2/12/2012
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You can add this Mock Condensed Cream of Celery Soup recipe to your own private DesktopCookbook.