A fabulous and easy cream soup that even people who don't like celery will love!
INGREDIENTS (for 3 servings):
- 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
Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot. Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine. 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.