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Cream of Celery Soup
By : Rehana KhambatyCategory : Soup and stew, Milk, Butter
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Chop the stocks of large heads of celery (do not use leaves), making about 3/4 cup.
- Fry the spring onions, finely chopped, in 2 tbsps. butter.
- Add the vegetable stock and celery salt seasoning (optional). Simmer for about 20-30 mins.
- Cool and liquidize (or sieve). Return the soup to the pan.
- Blend the flour with the milk.
- Add to soup, stirring well to avoid lumps.
- Cook over low heat for 5 mins. and adjust seasoning (salt, pepper and mustard).
- Sprinkle finely chopped parsley and serve.
Ingredients:
6 cups - vegetable stock
1 cup - spring onions
1/2 cup - milk
celery leaves
2 tbsp - butter
1/2 tsp - celery salt seasoning (optional)
1 tbsp - flour
salt, pepper and mustard
parsley, chopped
6 cups - vegetable stock
1 cup - spring onions
1/2 cup - milk
celery leaves
2 tbsp - butter
1/2 tsp - celery salt seasoning (optional)
1 tbsp - flour
salt, pepper and mustard
parsley, chopped
RECIPES BY REHANA KHAMBATY
