These little celery soup cubes are so handy for later use! Once you prepare your frozen soup cubes, you can make them dairy or gluten-free. This recipe makes about 30 cubes, which is enough for 10 cans of cream of celery soup.
Course Soup
Cuisine American
Keyword celery, cream soup concentrate
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Freezing Time 8 hourshours
Total Time 8 hourshours30 minutesminutes
Servings 10cans of soup
Calories 117kcal
Ingredients
¼c.butter
½c. onion or shallotsdiced
6c. celery, dicedabout 20 stalks
3garlic clovesminced
½c.water
1½tbsp.salt
1tsp.granulated sugar
½tspground black pepper
Ingredients for Gluten-Free Cream of Celery Soup
1c. milk
1tbsp.arrowroot, potato starch, or cornstarch
3cream of celery soup cubesequivalent to 3 tablespoons
Ingredients for Regular Cream of Celery Soup
2tbsp.butter
¼c. all-purpose flouror gluten free flour
3cream of celery soup cubesequivalent to 3 tablespoons
1c.milk
Instructions
In a large skillet (that has a lid), melt the butter.
Add the onions or shallots, celery, & garlic cloves. Saute for a few minutes
Pour the water into the skillet and add the remaining ingredients.
Cover the skillet with the lid and let it cook for 10 to 15 minutes, stirring occasionally.
Once the celery is softened, remove the skillet lid and continue to cook until most of the water is absorbed.
Remove the skillet from the heat and spoon your celery soup cubes into 10 equal parts or 30 tablespoonfuls.
Cover and freeze soup cubes for at least 8 hours before separating and moving them to an airtight container or resealable bag.
To Prepare Gluten-Free Cream of Celery Soup
Add 1 cup of cold milk to a measuring cup.
Mix in 1 tablespoon of cornstarch or arrowroot and ensure there are no clumps.
Pour the milk mixture into a small saucepan and heat on medium.
Add the 3 of your smaller frozen soup cubes or 1 larger cube (equivalent to 3 tablespoons of soup concentrate).
Continue to heat and stir the soup until the cubes are thawed and the soup is thickened.
To Prepare Regular Cream of Celery Soup
Add 2 tablespoons of butter and 3 of your smaller frozen soup cubes or 1 larger cube (equivalent to 3 tablespoons of soup concentrate).
Heat on medium-low heat until the butter is melted and the soup cubes are thawed.
Add ¼ cup of flour to your melted butter and saute for a few minutes to make the roux.
Pour 1 cup of milk into the roux and whisk to break up any clumps.
Continue to heat and stir the soup until it is thickened.
Notes
Nutritional facts calculated on the cubes needed for 1 can of soup.