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Ingredients
| celery (chopped): 2 cups |
| onions (chopped): 1/3 cup |
| olive oil: 2 Tbl |
| sea salt: 1 tsp |
| black pepper: 1/16 tsp |
| dried parsley: 1/2 tsp |
| water: 2 cups |
| tapioca flour: 1 Tbl |
| half and half cream: 1/2 cup |
Gluten-Free "canned" Cream of Celery Soup T-R-L
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
2 serving(s)
Tags
- NOTE RE AMT:.
- Makes approx 2 cups of "condensed" cream of celery soup whcih will work for most recipes calling for a canned soup.
- Heat olive oil in a sauce pan and saute the onions and celery until translucent.
- Stir in the sea salt, pepper, parsley and water.
- Simmer for about 30 minutes then remove from heat and cool slightly.
- Place all in a food processor and process until smooth.
- Return to pan and bring to a boil.
- Mix the tapioca flour into the half and half and add to the mixture, stirring as it cooks and thickens.