Cream of onion and celery soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Onion; finely chopped |
| ¼ | cup | Celery; finely diced |
| 1 | cup | Water; boiling |
| ½ | teaspoon | Salt |
| 3 | tablespoons | Butter (or marg.) |
| 3 | tablespoons | Flour, all-purpose |
| 2½ | cup | Milk |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Sugar |
| ⅛ | teaspoon | Pepper |
| ⅛ | teaspoon | Nutmeg, ground |
Directions
Combine onion, celery, water, and salt; cook in a covered saucepan unitl vegetables are tender. Put vegetable mixture through a coarse sieve, or puree in a blender for 1 minutes.
Melt butter in a saucepan; add flour and stir unitl blended.
Gradually stir in milk; cook over medium heat, stirring constantly, until slightly thickened. Add salt, sugar, pepper, and vegetable puree. Heat and serve. Sprinkle nutmeg over each serving.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-27-94
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