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Makes:
10 cups/2.5LFreezes:
excellentPreparation Time:
10 minutesCooking Time:
40 minutes
Ingredients :
1 tbsp15mLCrisco® Canola or Vegetable Oil
1onion, chopped
5stalks celery, chopped (about 1lb/500g total)
1celery root, peeled and chopped
4 cups1Lchicken stock, vegetable stock or water
1 tsp5mLsalt
¼ tsp1mLpepper
¾ cup175mLCarnation® Regular, 2% or Fat Free Evaporated Milk
Directions :
1 : Heat oil in a large saucepan or stock pot on medium heat. Add onion, celery, and celery root. Cook for 5 minutes, stirring occasionally. Add stock, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 40 minutes.
2 : Puree soup. Add evaporated milk. Taste and adjust seasonings if necessary.
Tip(s)
When serving soup garnish each bowl with a few croutons or toasted chopped walnuts.
Freeze leftover soup to have on hand.
If you are unfamiliar with celery root just ask your grocer to show it to you. It is always fun to try something new.
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