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⇤ ← Revision 1 as of 2016-12-11 18:34:04
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← Revision 2 as of 2022-04-17 01:31:51 ⇥
Size: 1451
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| Deletions are marked like this. | Additions are marked like this. |
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| * 1 quart vegetable stock | * 1 quart chicken stock |
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| 3. |
Celery Soup
Serves: 8
- Adapted from Paul Hollywood's Bread
Contributor: Kate
Ingredients
- 700g celery with leaves
- 1 large potato, peeled
- 2 leeks
- 2 garlic cloves
- 60g butter
- 1 quart chicken stock
- 300ml milk
- 100ml cream
Instructions
- Trim the celery. Roughly chop the celery and potato and slice the leeks into rings.
- Melt the butter in a large saucepan over a medium-low heat. Add the vegetables and stir to coat them in the butter. Cook gently for about 10 minutes to soften slightly.
- Pour in the stock and season with salt. Bring to boil then turn down to a simmer. Cover and cook for 20-25 minutes until the vegetables are cooked.
- Blend the soup with milk in a food processor or blender until smooth.
- Taste the soup and add more salt or pepper if needed.
- Reheat the soup so simmering and stir in the cream.
Nutritional Facts |
|
Calories |
177 cal |
Fat |
12.4 g |
Saturated Fat |
7.6 g |
Cholesterol |
37.8 mg |
Sodium |
472.3 mg |
Carbohydrates |
14 g |
Sugars |
5.9 g |
Fiber |
2.1 g |
Protein |
3.2 g |