3 T butter, unsalted
1 shallot, minced
2 ribs celery, finely chopped
1/2 t roasted garlic, finely chopped
2 1/2 T flour
1/2 cup evaporated milk, 2%
1/2 cup chicken stock, unsalted
1 t onion powder
1/2 t ground garlic
1/4 t black pepper
Tiny pinch of salt
Spoon Mage™ Note:
This recipe makes the equivalent of one can of undiluted cream of celery soup. It is just fine to use the roasted garlic that comes in a jar, or you can roast your own garlic cloves! Adding a little of both roasted and ground garlic adds depth to the soup without overpowering the celery.
Measure and prep all the ingredients.
Melt the butter in a small pan over medium heat. Add the shallots and celery. Sauté for five minutes. Add the roasted garlic and sauté for 1 minute.
Add the flour and stir to incorporate. Cook for one minute, stirring constantly.
Slowly add the stock and evaporated milk, stir constantly so there are no flour lumps. This is easily done if you measured both into one of those nice two cup measuring cups that have a spout.
Add the seasonings and cook over medium heat until the mixture simmers and thickens. Remove from heat, cool, and store in the refrigerator where it will continue to thicken. Go ahead and make this a few days before making a wonderful dishes like Chicken and Wild Rice Casserole.