SALSA DE APIO - CELERY SAUCE

a Catalan celery sauce, a “peasants’ remedy” for Valencians. The English over the centuries have used it as gravy, a cream sauce and a béchamel to accompany fish and fowl. [Alonso Luengo. 1994:41; and Cassell’s n/d:114]

THE MEDIEVAL SPANISH CHEF'S VERSION OF CELERY SAUCE WHICH IS A SOUP

Ingredients 

1 c finely chopped celery

¼ c butter

2 garlic cloves

¼ c flour

2 c whole milk

Celery Soup
Photo by: Lord-Williams

salt and pepper to taste

1 tbsp lemon juice

Preparation

Sauté the celery in the butter. Peel and mash garlic and add it to the celery, continue sauteing for a total of 5 minutes.

Slowly add flour, stirring continuously, until the mixture is lump free and smooth.

Add the milk and stir constantly until sauce thickens. Add salt and pepper to taste. Stir lemon juice. 

Remove from heat and taste. Add more seasoning if necessary.