Celery Chowder Soup
|White stock||1 Cup (16 tbs)|
|White sauce||16 Ounce (Measuring Around 3 Teacups Of Sauce)|
|Chopped parsley||2 Tablespoon|
Chop the vegetables.
Fry the vegetables in the butter for at least 2 minutes.
Add the white stock.
Boil for at least 20 minutes, or until the vegetables are cooked.
Add the white sauce, salt, pepper and chopped parsley. Cook for 2 minutes. Serve hot.
Variations: Corn Chowder Soup. Instead of celery and potatoes add 1 1/2 teacups of cooked corn. Serve with a sprinkling of cheese.
Vegetable Chowder Soup. Instead of celery,add 1 1/2 teacups of mixed boiled vegetables (e.g. french beans, carrots, potatoes, green peas etc.).