Cream of onion and celery soup

Yield: 4 servings

Measure Ingredient
1½ cup Onion; finely chopped
¼ cup Celery; finely diced
1 cup Water; boiling
½ teaspoon Salt
3 tablespoons Butter (or marg.)
3 tablespoons Flour, all-purpose
2½ cup Milk
1 teaspoon Salt
¼ teaspoon Sugar
⅛ teaspoon Pepper
⅛ teaspoon Nutmeg, ground

Combine onion, celery, water, and salt; cook in a covered saucepan unitl vegetables are tender. Put vegetable mixture through a coarse sieve, or puree in a blender for 1 minutes.

Melt butter in a saucepan; add flour and stir unitl blended.

Gradually stir in milk; cook over medium heat, stirring constantly, until slightly thickened. Add salt, sugar, pepper, and vegetable puree. Heat and serve. Sprinkle nutmeg over each serving.

SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.

Submitted By NANCY COLEMAN On 11-27-94

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