Cream of Celery Soup

Luckily for me, she was a good sport and tried it when I sneaked it onto the dinner table that night. Now she is a fan of celery soup. Good thing. There is still a fair bit of celery in the garden.

I made the soup because, aside from adding celery to stuffing when roasting a chicken or adding it to stew, I am not in the habit of using a lot of celery. But there’s lots to be eaten in the garden.

Celery transplants need an early start indoors. I usually plant the seeds about 10 weeks before the last spring frost. But despite the early start date, I find it’s worth the effort to grow celery because it lasts very well when cool fall weather arrives. I often don’t even touch the celery until September.

If you want to win over a non-celery-soup-eating family member, try this simple recipe.

Easy Cream of Celery Soup

• Peel and grate 1 large potato;
  
  
• Chop 1 ½ cups of celery;
  
  
• Finely slice 1 onion;
  
  
• Put vegetables in pot, barely top with water, then cook until tender;
  
  
• Mix 4 cups of milk with 3 tablespoons of flour;
  
  
• Add flour and milk mixture to vegetables, then cook on low heat till thickened;
  
  
• Add salt to taste;
  
  
• You’re done!

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