Difference between revisions of "Soups/cream of celery soup"

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(Created page with "Serves: 4 Active Time: 35 minutes Total Time: 45 minutes From: http://www.cookingnook.com/celery-soup.html =Ingredients= 2 medium cucumbers, peeled, cut in half, seeds remove...")
 
(Ingredients)
 
(One intermediate revision by the same user not shown)
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Serves: 4
+
Makes: 4 cups
  
 
Active Time: 35 minutes
 
Active Time: 35 minutes
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=Ingredients=
 
=Ingredients=
2 medium cucumbers, peeled, cut in half, seeds removed
+
1 tablespoon butter
  
8 oz. plain yogurt
+
1 cup or more chopped celery with leaves
  
1 tbsp. lime juice
+
1/3 cup sliced onion (optional)
  
1 tsp. honey
+
2 cups vegi stock
  
1/2 tsp. ground cumin
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2 cups milk or cream
  
1/4 tsp. salt
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1 1/2 tablespoons cornstarch
  
1/2 cup snipped fresh mint
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grated nutmeg (optional)
 +
 
 +
2 tablespoons chopped parsley (optional)
  
 
shredded cucumber
 
shredded cucumber
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== Step 1 ==
 
== Step 1 ==
 +
 
Melt the butter. Add the celery and onion. Sauté for 2 minutes. Pour in the stock and simmer for 10 minutes. Add 1 1/2 cups milk and bring to a boil. Dissolve the cornstarch in 1/2 cup milk. Stir gradually into the hot soup. Bring to the boiling point. Stir and cook for 1 minute. Add a grating of nutmeg. Serve garnished with a bit of chopped parsley.
 
Melt the butter. Add the celery and onion. Sauté for 2 minutes. Pour in the stock and simmer for 10 minutes. Add 1 1/2 cups milk and bring to a boil. Dissolve the cornstarch in 1/2 cup milk. Stir gradually into the hot soup. Bring to the boiling point. Stir and cook for 1 minute. Add a grating of nutmeg. Serve garnished with a bit of chopped parsley.

Latest revision as of 15:17, 5 January 2013

Makes: 4 cups

Active Time: 35 minutes

Total Time: 45 minutes

From: http://www.cookingnook.com/celery-soup.html

Ingredients

1 tablespoon butter

1 cup or more chopped celery with leaves

1/3 cup sliced onion (optional)

2 cups vegi stock

2 cups milk or cream

1 1/2 tablespoons cornstarch

grated nutmeg (optional)

2 tablespoons chopped parsley (optional)

shredded cucumber

Directions

Step 1

Melt the butter. Add the celery and onion. Sauté for 2 minutes. Pour in the stock and simmer for 10 minutes. Add 1 1/2 cups milk and bring to a boil. Dissolve the cornstarch in 1/2 cup milk. Stir gradually into the hot soup. Bring to the boiling point. Stir and cook for 1 minute. Add a grating of nutmeg. Serve garnished with a bit of chopped parsley.