Last week we had 2 unclaimed bins.With the new baby coming I chose to see if we could use all the veggies in the 2 extra bins and freeze some meals...
This was one meal I made that was a big hit with my little Alex...

Cream of Celery Soup

Ingredients

• 3 quarts chicken stock
• 3 pounds celery, coarsely chopped
• 1/2 pound carrots, julienned
• 1/2 pound onions, chopped
• 1 cup all-purpose flour
• 1 tablespoon salt
• 1 teaspoon ground white pepper
• 3 quarts hot milk
• 1 cup margarine

Directions

Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot. Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine. Boil for 10 minutes, then strain out the vegetables by pouring through a sieve, or if the vegetables are large enough, a colander may be used. 

**I made a few modifications..

1. I sauteed the veggies in the butter before adding the chicken stock and added about 3 cloves of garlic

2. I used Almond Milk instead of regular milk (so Alex could have some)

3. I cooked a little longer than 20 minutes to make everything more tender

4. Instead of taking the veggies out I put everything in my blender and blended it together.

Alex and I really enjoyed this soup. I wish I could freeze it, but another reviewer said it did not freeze well. So I know what we will be having for lunch the next few days!!