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Celeris A La Crème

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  Chopped celery 2 Cup (32 tbs)
  Minced sweet red peppers 1⁄3 Cup (5.33 tbs)
  Scallions 3 , minced
  Chicken stock 2 Tablespoon
  Whole wheat flour 1 Tablespoon
  Tamari/Soy sauce 1 Teaspoon
  Skim milk 1 3⁄4 Cup (28 tbs)
  Nutmeg 1 Dash
  Ground coriander 1 Dash
  Sweet red pepper rings 4 (For Garnish)
  Parsley sprigs 4 (For Garnish)

Steam the celery for 10 minutes.
Set aside.
Cook the peppers and scallions in the stock in a large saucepan over low heat, stirring often, for 5 minutes.
Stir in the flour and remove from heat.
Place the tamari and 3/4 cup of the milk in a blender with the celery and process on low to medium speed until smooth.
Add the blended mixture along with the remaining milk, the nutmeg, and coriander to the saucepan.
Set over low heat and simmer about 5 minutes before serving.
Garnish with pepper rings and parsley, if desired.

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Celeris A La Crème Recipe