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Filling Cream Of Celery Soup

Chef.at.Home's picture
Ingredients
  Chopped celery stalks and leaves 2 Cup (32 tbs)
  Green pepper 1 Tablespoon, chopped
  Boiling water 1 Cup (16 tbs)
  White stock/Use cube/ canned bouillon 1 Cup (16 tbs)
  Butter/Margarine 1 Tablespoon
  Flour 1 Tablespoon
  Milk 1 Cup (16 tbs)
  Cream/Evaporated milk 3⁄4 Cup (12 tbs)
  Salt To Taste
  Pepper To Taste
Directions

1. Cook celery and green pepper in water and stock 30 minutes.
2. Meanwhile, melt the butter or margarine, stir the flour in smoothly, add enough hot liquid to make a smooth paste, then add to the soup. Stir and simmer until smooth and thickened. Add the milk and cream or evaporated milk gradually, stirring. Taste, add salt and pepper, and keep hot over boiling water 10 minutes.
3. Strain, if smooth soup is desired.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Celery
Interest: 
Everyday

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1018 Calories from Fat 263

% Daily Value*

Total Fat 28 g43.3%

Saturated Fat 18.7 g93.3%

Trans Fat 0 g

Cholesterol 69.5 mg23.2%

Sodium 1375.8 mg57.3%

Total Carbohydrates 167 g55.8%

Dietary Fiber 4.5 g18.1%

Sugars 78.1 g

Protein 22 g44.3%

Vitamin A 41.2% Vitamin C 32.9%

Calcium 74.1% Iron 7.4%

*Based on a 2000 Calorie diet

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Filling Cream Of Celery Soup Recipe