November 24, 2014

Gluten Free Cream of Celery Soup

One of my all time favorite casseroles is called, Vegetable Casserole. It is one that I feel like I MUST have at Thanksgiving. I can not tell you how amazingly delicious it is. The ingredients seem a little strange, but do not let that hinder you from creating one of the tastiest casseroles you have ever had!!! I am hoping to get that recipe posted soon, but for now, the "cream of" soup that you need in Vegetable Casserole is Cream of Celery. 

Cream of Celery Soup

6 Stalks of Celery, Diced (Aprox 2 1/2c.)
1/2c. Yellow Onion, Diced
1/2T Salt
1/2T Garlic
1t. Pepper
1T Olive Oil
-Combine above ingredients into a large stock pot. Sweat out celery and onions until they are soft. 

-Add in:
3T Butter or Olive Oil
1/4c. Gluten Free Flour
-Combine all with a spatula and let cook for 10 minutes. Stir occasionally so that it does not burn. 

-1c. At a time, with a spatula, add in:
6c. Milk (Coconut Milk, Almond Milk, Cows Milk all work)
Before you add anything beyond the first cup of milk, make sure all the lumps of roux are smoothed out and all is combined well. 

Let cook for approximately 30 minutes on medium heat. If you are unhappy with the thickness, add in a mixture of cornstarch and water. Allow soup to set for at least 24 hours so flavors can "marry" and the soup can thicken more. 

Side Note:
The Vegetable Casserole is a combination of green beans, corn, cream of celery soup, diced green bell pepper, and cheddar cheese. I top mine with a crumbled biscuit and slivered almond mixture, drizzled with olive oil or melted butter. Exact measurements coming soon!!! 

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