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A fabulous and easy cream soup that even people who don’t like celery will love!
Ingredients
- 3 quarts chicken stock
- 3 pounds celery, coarsely chopped
- ½ pound carrots, julienned
- ½ pound onions, chopped
- 1 cup all-purpose flour
- 1 tablespoon salt
- 1 teaspoon ground white pepper
- 3 quarts hot milk
- 1 cup margarine
Directions
Step 1
Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot.
Step 2
Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine.
Step 3
Boil for 10 minutes, then strain out the vegetables by pouring through a sieve, or if the vegetables are large enough, a colander may be used.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 32 | |
| Calories 126 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat2g | 11% |
| Cholesterol8mg | 3% |
| Sodium615mg | 27% |
| Total Carbohydrate10g | 4% |
| Dietary Fiber1g | 4% |
| Total Sugars6g | |
| Protein4g | |
| Vitamin C2mg | 12% |
| Calcium133mg | 10% |
| Iron0mg | 2% |
| Potassium285mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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