CREAM OF CELERY SOUP

CREAM OF CELERY SOUP

The secret of this soup is the quality of the celery, finely diced and simmered in the broth, then seasoned and stirred until the mixture is smooth. Enjoy this uniquely flavourful soup by itself or add it to any recipe requiring a rich and creamy flavour.

Recipes



HAM AND BROCCOLI PENNE

Preparation

  1. Cook the pasta as indicated on the package. For the last 3 minutes of cooking, add the broccoli to the saucepan. Drain off the water and set aside.
  2. Sauté the onions in butter on medium heat in a large pan for a few minutes.
  3. Whisk in the can of Cream of Celery Soup and milk at medium heat and add the mustard.
  4. Add the drained pasta and broccoli to the pan along with the ham and Parmesan. Add pepper. Reheat at low heat and serve.

CELERIAC AU GRATIN WITH MEDIUM CHEDDAR

Preparation

  1. Bring a saucepan filled with salted water to a boil and add the celeriac and potatoes. Cook for 4 minutes. Drain off the water and set aside.
  2. In a large pan, heat up the butter on medium heat. Sweat the onions until they are translucent. Add the spinach and cook for 3 or 4 minutes while stirring. Remove the pan from the heat, lightly salt and pepper. Set aside in a bowl.
  3. Spread out the celeriac, the mix of onions and spinach over two separate layers. Use a whisk to mix the Cream of Celery Soup and milk. Cover with half the Cream of Celery Soup.
  4. Cover with the slices of potato and pour the remaining Cream of Celery Soup.
  5. Cook in the oven for 45 minutes at 350ºF.
  6. Garnish the top of the gratin with the cheddar. Place the dish back in the oven for another 15 minutes or until the cheese has melted and browned.
Top