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  • Dawn Hames

Cream Of Celery Soup

Winter is the perfect time to cook up nourishing soups. If you are working outside of the home during the day, and don’t have a lot of time when you get home to get meals on the table, you can always cook a nice soup up in the evening, refrigerate it, and then simply reheat it when you get home.

Celery contains at least twelve different anti-oxidants that have been shown to protect our cells, blood vessels and organs. Celery is also anti-inflammatory, calming to the nervous system and hormone balancing. Celery is protective of the digestive system and may help protect our digestive system from the damaging but flavourful compounds found in barbequed meat. Both onions and garlic are anti-inflammatory. Onions contain quercetin which is a potent antioxidant. The quercetin in onions does not degrade with heat in soups; it is only transferred into the broth. Onions are also a good source of chromium which is useful for a healthy blood sugar balance. Milk is a good source of calcium, magnesium, zinc, vitamin A, potassium, and Vitamin D. During the winter months, vitamin D from the sun is lacking, so drinking milk that has been fortified with vitamin D can be helpful in getting this important nutrient. Other forms of milk include lactose-free milk, and A2 milk, which is easier to digest and causes less inflammation. If you are intolerant to gluten or dairy, you can thicken the soup with cornstarch and substitute coconut milk or almond milk for the dairy. I hope you love this soup as much as I do.

Cream of Celery Soup

1/4 cup butter

1 cup finely chopped onion

2 cloves garlic chopped finely

2 cups finely chopped celery

1/3 cup flour (regular unbleached)

4 cups of 2 or 3-percent milk

1 teaspoon salt

1/4 teaspoon pepper

In a heavy-bottomed pan, melt the butter, add the onion, garlic and celery and sauté. When thoroughly heated but not yet browning, add the flour and stir, cooking and stirring for 1 minute. Add 1 cup of the milk, and stir, cooking and stirring as it thickens. Then add the remaining milk, one-half cup at a time, cooking and stirring, allowing the soup to thicken before the next cup addition of milk is added. Add the salt and pepper to taste. Makes about 4 servings.

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