real food pantry: homemade cream of celery soup
Tuesday dinner’s are always thrown together quickly, and mostly, in stages. I teach a class from 4:30-5:15pm, so when I arrive back home at 5:30pm, I want us to be able to sit down for dinner. Getting myself changed, showered (ehhh… ya scratch that from the list…) and all of us sat down at the table is enough of a rush to do before 6pm. Then try adding in the act of actually making dinner. Nope, that’s just out of the question.
During nap time I try to get everything ready and into the oven (if needed) right before I leave. My sitter (AKA mother-in-law) is gracious enough to take the food out while I’m gone when the buzzer goes off.
On the meal plan for yesterday we had herb crusted beef roast and broccoli quinoa casserole. A couple hours before I had to leave I seared the roast and got that into the oven. I wasn’t sure how long it would take, so I gave myself extra time. Thankfully I did that, since I pulled it out right before I left the house. No pictures of that one because it was a take out of the oven-leave the house situation.
For the broccoli quinoa casserole (recipe to come with future book review) I needed some cream of celery soup. I try my best to avoid purchasing those canned, gelled blobs with tons of ingredients in them. With a little foresight, you can easily make your of cream of (celery, chicken, mushroom, etc) soups. The best part is making 4x the amount so that you can have a stock of it in the freezer for those even busier days. Why not make your future life a little bit easier?
The recipe below is for 1, 2 cup serving. You can easily quadruple the recipe, like I did, then freeze the extra 3 servings. I’m hoping my glass jars don’t break in the freezer!
Homemade Cream of Celery Soup
Recipe adapted from The (Gluten-Free) Quintessential Quinoa Cookbook
Easily be doubled or quadrupled
- 3 tbsp butter (or butter/extra virgin olive oil combo)
- 1/4 cup flour
- 1 cup milk (I used whole milk)
- 1 cup chicken broth
- 1/4 cup finely chopped celery
- 2-3 tbsp parmesan cheese
- 1 tsp onion powder
- 1/4 tsp paprika
- 1/2-3/4 tsp sea salt
- 1/2 tsp pepper
- In a medium pot (or large if you’re doubling or quadrupling the recipe), heat butter/oil over medium heat. Whisk in the flour. Cook for 2 minutes, allowing the mixture to bubble. Whisk in the broth and milk. Increase the heat to medium-high and continue to whisk for 5 minutes, allowing the mixture to thicken.
- Add in the remaining ingredients and simmer for 6-8 minutes. Allow to cool and use right away, store in the fridge for up to 5 days, or freeze cooled soup in 2-cup portions.
Finally, another staple to add to my real food page! It’s slowly but surely growing.
Have you made cream of celery (or chicken, mushroom, etc) before? Would you? I think it tastes so much better than the canned stuff!