When a recipe calls for canned cream of celery soup, use this instead.
3/4 cup chicken stock
1 bay leaf
1 cup thinly sliced celery
1 tablespoon vegetable oil
3 tablespoon all purpose flour
1/3 cup skim milk
1 tablespoon nonfat "butter" granules
Black pepper to taste
1/8 teaspoon garlic powder
1/8 teaspoon salt (optional)
In a small saucepan, heat stock, bay leaf and celery uncovered, over medium high heat until liquid simmers. Reduce heat, cover and simmer 10 minutes or until celery is tender. Remove from heat. Remove celery from stock and set aside.
In another small saucepan, heat oil over medium heat, add flour, stirring constantly for 1 minute. Gradually add the stock with bay leaf, milk, butter granules and pepper, stirring constantly until mixture thickens. About 2-3 minutes. Remove from heat and discard bay leaf.
Pour mixture into blender or food processor, blend till smooth. Add celery, garlic powder and salt. Blend until celery is pureed.
*This is a low fat, for a creamier version, I would not hesitate to use whole milk and 1 tablespoon of real butter or margarine.
Posted by FootsieBear at Recipe Goldmine May 9, 2001.