| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Celery, Vegetables | 1 | Servings | |
INGREDIENTS
| 1 | bn | Celery |
| 4 | Onions | |
| Celery salt | ||
| Chicken bouillon cubes | ||
| 3 | tb | Butter |
| 3 | tb | Flour |
| 2 | c | Milk; (2 to 3) |
INSTRUCTIONS
Dice celery and onions. Place in 4 quart pot, cover with water and cook slowly over medium heat one hour or until celery is soft. Season with celery salt and 2 or 3 chicken bouillon cubes for every quart of water. In a separate pot melt butter over low heat. Add flour until it becomes a paste. Add milk, stir until white sauce is thickened. Add mixture to celery pot. Cook 1/2 hour (medium heat). Slowly put mixture into blender at high speed. Return to soup tureen and serve. Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4, 1998
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