Cream of Celery Soup
Portion Size: 1 cup Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons oil | |
| 2 tablespoons flour | |
| ½ cup onion | Peeled, washed, and chopped |
| ½ cup carrot | Washed, peeled, and sliced |
| 2 cups celery | Washed and chopped |
| 1 tablespoons parsley flakes | |
| 6 cups low sodium chicken broth | |
| 1 (14 oz. can) fat free evaporated milk | |
| 1/2 teaspoon salt | |
| 1/4 teaspoon pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat olive oil in a large pot, add the onion, carrots, and celery, and cook for 15 to 20 minutes, stirring from time to time. Add flour and stir. Add parsley | |
| 2 | Stir the broth and cook, partially covered, until celery is tender, about 20 minutes. | |
| 3 | Stir in evaporated milk, add salt and pepper. | |
| 4 | Reheat without boiling. Serve hot. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
