Cream Of Celery Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Cream Of Celery Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Cream Of Celery Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3 quarts chicken stock
• 3 pounds celery, coarsely
• chopped
• 1/2 pound carrots, julienned
• 1/2 pound onions, chopped
• 1 cup all-purpose flour
• 1 tablespoon salt
• 1 teaspoon ground white pepper
• 3 quarts hot milk
• 1 cup margarine

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Pour the chicken stock into a large pot, and bring to a boil

Step 2: Technique & Execution

Add the celery, carrots and onion to the pot

Step 3: Technique & Execution

Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine

Step 4: Technique & Execution

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.