If you have tons of celery to use up, then this is the perfect thing to make.
We have a HUGE bundle of celery from our CSA – and while the kids take it for lunch at school, usually eating the entire bunch is a challenge. I don’t like to throw away perfectly good food… so we put together Homemade Cream of Celery for dinner and it didn’t last long at all!
This soup was super easy to make, and everything was right in the pantry.
Even better, if you whip up some biscuits this is a meal in itself. Just remember next time you have too much celery on your hands, that this might just be the BEST way to use it.
- 1 small Onion, diced
- 6-7 stalks of Celery, diced
- 2 cloves Garlic, minced
- 1/4 C. Butter (NOT Margarine!)
- 1/3 C. Flour
- 1 tsp Sugar
- 1 1/2 C. Chicken Broth
- 1 1/2 C. Milk (Preferably whole, we used Raw Milk)
- 1 tsp Salt
- Optional: 1-2 drops Celery Seed Vitality Essential Oil (we use Young Living)
- Put minced Garlic, Onion and Celery in the Instant Pot with Butter.
- Hit Saute, and cook until translucent - 5 minutes or so.
- Add the Flour and mix well.
- Once well combined, then add chicken broth, and milk, sugar and salt - and cook for just a few minutes until it thickens.
- Optional: Add the Essential Oil.
- Turn off the Instant Pot and serve with Biscuits or Rolls.
Checkout more recent Instant Pot Recipes… see 10 Reasons why we invested in an Instant Pot, and find the BEST Instant Pot Accessories to have for Instant Pot Owners!