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Cream Of Celery Soup

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Ingredients
  Celery head 1 Large, washed, trimmed and sliced
  Onion 1 Medium, skinned and sliced
  Butter/Margarine 1 Ounce (25 Gram)
  White stock/Vegetable stock 1 1⁄4 Pint (700 Milliliter)
  Bouquet garni 1
  Flour 45 Milliliter (3 Level Tablespoon)
  Milk 1⁄4 Pint (150 Milliliter)
  Cream 45 Milliliter (3 Tablespoon)
  Chopped parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Fry the vegetables lightly in the fat in the uncovered pressure cooker for about 2 minutes.
Add thestock, seasoning and bouquet garni.
Put on the lid, bring to high (15 lb) pressure, then cook for 5 minutes.
Reduce pressure quickly.
Remove the bouquet garni.
Sieve the soup or puree it in an electric blender.
Return it to the cooker and bring to the boil uncovered.
Blend the flour and milk to a smooth cream and stir in a little of the hot soup: add this mixture to the cooker and reboil uncovered, stirring until the soup thickens.
Cook uncovered for 2 minutes, adjust the seasoning and add the cream and chopped parsley.
Serve with croutons or toast.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Side Dish
Method: 
Toasted
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Quick
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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4.173075
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 805 Calories from Fat 306

% Daily Value*

Total Fat 34 g52.7%

Saturated Fat 19.8 g99%

Trans Fat 0 g

Cholesterol 82.1 mg27.4%

Sodium 1534.7 mg63.9%

Total Carbohydrates 98 g32.7%

Dietary Fiber 6.3 g25.1%

Sugars 32.4 g

Protein 27 g54.2%

Vitamin A 50% Vitamin C 63%

Calcium 35.6% Iron 20.5%

*Based on a 2000 Calorie diet

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Cream Of Celery Soup Recipe