I’m growing celery in the garden this year for the first time, primarily for use in my homemade stock and soups. After canning some stock the other day, I found myself with a bit of leftover celery and didn’t want to simply stick it in the freezer for the next batch since I will likely have an abundance from the garden. So I decided to make some homemade cream of celery soup, since cream soups tend to find their way into a multitude of my recipes. And the gunk from the store…no thank-you, right? 

I really wanted to find a canning recipe because when I’m about to cook, I don’t really want to take the extra time to make cream soup right then and there. I like it to be handy. But the closest I could find was a recipe for canning celery soup- which you would still have to thicken prior to adding to whatever meal you’re making. And though I prefer canning to freezing, I went with a freezer recipe for convenience reasons: just take it out of the freezer and thaw prior to use. Best of all, it is DELICIOUS. So much flavor! You will never go back to store bought again 🙂

{printable version}

– 6 Tbs. salted butter

– 2 cups finely chopped celery (approx. 5 celery ribs)

– onion powder (a few good shakes) or 1/2 c. chopped onion

– 1 clove minced garlic

– freshly ground black pepper (a few good turns on the grinder)

– 6 Tbs. flour
– 1 1/2 c. chicken stock

– 1 1/2 c. milk

– 1 1/4 t. sea salt

In a medium pot placed over medium heat, melt the butter (stir constantly and adjust temperature to avoid burning). Add celery, onion powder (or chipped onions), garlic, and pepper. Cook over medium heat until the celery is tender.

Add flour and stir to combine. Add chicken stock, milk, and salt. Increase heat to medium-high and bring to a boil, stirring constantly. Cook for 1 minute (contents will thicken).

Cool and place in desired freezer containers. Makes (2) pint jars.