How to make it

  • 1. Set aside 2 cups of COLD juice
  • 2. Pour rest of juice in stock pot: warm over low heat
  • 3. While juice is warming: Cream butter and flour.
  • 4. Thoroughly mix the butter/flour mixture with the 2 cups of cold juice until dissolved. (Can blend together in a blender or food processor, just make sure it is thoroughly blended!)
  • 5. Add mixture to the warming soup, BEFORE it gets hot (to avoid lumping).
  • 6. Add celery salt, onion powder and salt, stir well.
  • 7. Heat until just hot. Just before boil turn off heat.
  • 8. Put into containers to freeze. Or into quart jars. Hot bath 20-30 minutes
  • 9. To serve, slowly reheat in sauce pan with water, cream or milk to taste (in our house we use about 1/2 to 3/4 the quart jar of milk.)

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