Today I want to share another "cream of" soup in an effort to get all of us away from the highly processed, sodium filled, chemical laden offerings on the grocery story shelf. In recent years, I have developed a serious aversion to these products. They are often a go to item and many of us have memories of the myriad of casseroles, sauces and other recipes that included this ingredient.
I don't really know when it became easier to grab a can of cream of mushroom, celery, chicken or onion soup and pop it open and shake it's jiggly blob like form into a bowl to construct our chicken, tuna or green bean casseroles. I mean, there are seriously very few ingredients involved in this deal that we have gobbled up by the gallon for years. The problem is now, we are all a little older and a little wiser. In my case, I want to teach my girls that making things from scratch is better. It may take a few minutes longer, but with proper planning you get a much better, much healthier, much tastier end result. Yes, it is convenient, but at what cost?
So today I am planning on making a chicken and rice casserole in my pressure cooker so I need some cream of celery soup. I happily share this with you today in hopes that you will also enjoy the simple, task of making this from scratch with simple ingredients that you may already have on hand.
Celery soup is amazing on it's own. Paired with a simple salad and a biscuit, some crackers or even some toasted garlic bread, you would feel sated and satisfied with a bowl for lunch or supper. This is also an elegant option for serving to guests as a first course. Imagine how impressed your friends or family would be to have this placed in front of them to begin their evening meal at your table! I guarantee they will talk about it for a long time and even ask you for the recipe! This is also an awesome way to start many a casserole, dinner bake or side dish. I would use this in my homemade tuna casserole, chicken and stuffing bake and the chicken and rice pressure cooker meal I am using it in tonight.
This recipe used the beurre manie' thickener that I shared in a recent video and blog entry. you can find that video here: http://bit.ly/BeurreManie and the blog entry here: http://bit.ly/NoreensKitchenBlog. Beurre Manie' is a great cold, thickener that is sort of a reverse roux and can be added to hot simmering liquids to thicken them. This is a great thing to have on hand if you thicken a lot of sauces and
you can just drop it in and whisk until the dish reaches the desired thickness. I make only what I need, but you can make it and store it in the fridge.
I sauteed some celery onion and garlic in a bit of butter, added some chicken stock and water and a handful of spices, salt, pepper and celery seed. I allowed this to simmer for five minutes and then thickened with the beurre manie'. I removed the soup from the heat and added the cream and a couple grates of fresh nutmeg.
Now don't get freaked out about the nutmeg. This spice has a very citrusy, lemony edge to it. Your soup will not taste like a cookie, I promise you. It will however, leave a lovely floral, lemon note on the palate when you eat it and it will add just enough of that extra something special to your dish.
I would be done there. If you are going to use this in a casserole, it's great or you can blend it smooth before serving. Your choice!
I hope that you will give this a try and see how awesome and easy it is to make your own homemade cream of celery soup! You won't go back to the can after this!
I hope you try it and I hope you love it!
Get the recipe here: http://bit.ly/1qq5sxu
You can see how I made the soup in my video here: