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cream of celery soup
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.
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