Celery was so cheap this week. I was going to make cream of broccoli soup, but at $.59 for a huge stalk of celery, I had no choice. I've never made celery soup from scratch. I love to eat celery steamed in the microwave and seasoned with ginger, garlic and a little soy oil. It reminds me of China more than any food in a Chinese restaurant here in the US. So I'm using that as inspiration for my soup.
I've added corn to sweeten the soup, but some celery is bitter. I had to add about 1/4 cup of sugar to the soup I just made. Best to taste before adding unnecessary sugars.
GINGERED CREAM OF CELERY SOUP
4 cups chopped celery (every last bit but the very end washed well)
1 14 oz can of broth (chicken best, but beef or veggie will do)
1 can whole corn
4 cups water
2 T good dry Chinese ginger
1 can evaporated milk
1/2 cup instant mashed potatoes
sugar if needed
salt and pepper to taste
Add the first 5 ingredients to a crock pot and cook on high for 6 hours.
Puree. Add milk and instant potatoes, stir until blended and heat for at least 10 minutes. Add sugar if necessary. Season to taste. It doesn't hurt to cook more when you're done with all the ingredients.