Cream of Celery Soup

Ingredients

• 1 pint Boiling water
• 2.5 cups Milk
• 1 slice Onion
• 3 tablespoons Butter
• 0.25 cup All-purpose flour
• 4 stalks Celery stalks
• 0.5 teaspoon Salt (Or to taste)
• 0.25 teaspoon Black pepper (Or to taste)

Instructions

1. 1Wash and scrape the celery stalks. Cut the celery into small pieces.
2. 2Cook the celery in boiling water until soft, about 15-20 minutes. Drain the celery, reserving some of the cooking water.
3. 3Rub the cooked celery through a sieve or blend with an immersion blender until smooth.
4. 4Scald the milk with the slice of onion in a saucepan over medium heat. Remove from heat and let steep for 10 minutes. Remove the onion.
5. 5In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (a roux).
6. 6Gradually whisk the scalded milk into the roux until smooth. Add the pureed celery and stir to combine. Season with salt and pepper to taste. Simmer gently for 5-10 minutes, stirring occasionally, to allow the flavors to meld.
7. 7Serve hot with croûtons, crisp crackers, or pulled bread.