Cream of Celery Soup
|Stock/Water seasoning||1 1⁄2 Pint (Including Celery)|
|Single cream/Evaporated milk||1 Pint|
|Cayenne pepper||To Taste|
If you do not wish to sieve this soup, cut the celery into very tiny pieces.
Simmer the celery with the stock or water until tender, sieve if wished.
Meanwhile make a white sauce with the flour, butter and milk; this will be very thick, so the celery or puree needs to be added, and blended very slowly into this.
Reheat, and then add the cream; taste and re-season if necessary.
Garnish with cayenne pepper.
Serving size: Complete recipe
Calories 1650 Calories from Fat 1311
% Daily Value*
Total Fat 149 g229.1%
Saturated Fat 90.6 g453.1%
Trans Fat 0 g
Cholesterol 457.9 mg152.6%
Sodium 1789.8 mg74.6%
Total Carbohydrates 47 g15.8%
Dietary Fiber 1.7 g6.7%
Sugars 7.9 g
Protein 37 g73.8%
Vitamin A 106.5% Vitamin C 10.9%
Calcium 65.4% Iron 9.9%
*Based on a 2000 Calorie diet