How to make it

  • Sauté the onion dices and celery in the butter until the onion is tender and translucent but not browned.
  • Add the flour and stir and cook until a soft paste has formed but not browned.
  • While still cooking, pour in 1/2 cup of the broth while stirring with a whisk.
  • Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy.
  • Continue cooking until the mixture is bubbly and has thickened.
  • The vegetables should be soft and tender.
  • Pour two to three cups of the liquid into your blender.
  • Puree the mixture until it is smooth.
  • Continue in batches until the entire soup is puréed.
  • Pour the soup through a strainer into a clean pan.
  • Press any pieces through the sieve with the back of a spoon.
  • Salt the soup to taste.
  • Add the cream.
  • If the soup needs further thinning, add water.
  • Reheat and serve.

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    herby ate it and said...
    I love this soup!
    Was this review helpful? Yes Flag
    " It was excellent "
    gagagrits ate it and said...
    I agree with Lorraine...........:)
    Was this review helpful? Yes Flag
    " It was excellent "
    lacrenshaw ate it and said...
    And so much better for cooking than canned soups! Thanks, midge. Five.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes