Tuesday, October 20, 2015

Soup of the Day... Cream of Celery Soup

Don't scald your lips on another's soup. ~~Swedish Proverb

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Cream of Celery Soup 
From Farm Bell Recipes at Chickens in the Road Road

Makes 5 pints 


1/3 cup butter 

3 cups celery, 1/4″ dice 

1/2 cup sweet onion, 1/4″ dice 

1/3 cup finely diced celery leaves (set aside) 

1 quart vegetable broth 

1 quart chicken broth (or use ALL chicken broth) 

1/4 tsp. garlic powder 

1/2 tsp. ground white pepper 

1/4 tsp. ground celery seed 

1 tsp. lemon juice

3/4 cup Clearjel 


Melt butter. Add celery and onion and sauté until crisp-tender. Add broth, saving 1 cup to mix with the Clearjel. Add the seasonings, lemon juice, and the reserved celery leaves. Mix the Clearjel with the reserved broth. Mix all ingredients and heat until it boils, stirring often. Put in jars, leaving 1inch headspace after debubbling, and process in pressure canner for 45 minutes at 10 lbs. pressure (adjust for altitude).

Tomorrow's Soup of the Day... Cream of Chicken Soup

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