Cream of Celery Soup Recipe

• 3 quarts Chicken Stock
• 3 pounds Celery (coarsely chopped)
• ½ pound Carrots (julienned)
• ½ pound Onions (chopped)
• 1 cup All-Purpose Flour
• 1 tbsp Salt
• 1 tsp White Pepper (ground)
• 3 quarts Hot Milk
• 1 cup Margarine

• Transfer the chicken stock to a large stockpot and place on heat. Boil the stock.
• Add celery, carrots, and onions.
• Combine together flour, salt, white pepper, and milk in a small bowl. Whisk well.
• Add the mixture to the pot.
• Add margarine and stir well.
• Boil the soup for about 10 minutes.
• Strain the liquid to separate the vegetables by passing through a sieve. In case the vegetables are large, use a colander for the same.
• Ladle the liquid into soup bowls and serve hot.