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...") |
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| Line 1: | Line 1: | ||
| − | + | Makes: 4 cups | |
Active Time: 35 minutes | Active Time: 35 minutes | ||
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=Ingredients= | =Ingredients= | ||
| − | + | 1 tablespoon butter | |
| − | + | 1 cup or more chopped celery with leaves | |
| − | 1 | + | 1/3 cup sliced onion (optional) |
| − | + | 2 cups chicken stock | |
| − | + | 2 cups milk or cream | |
| − | 1/ | + | 1 1/2 tablespoons cornstarch |
| − | + | grated nutmeg (optional) | |
| + | |||
| + | 2 tablespoons chopped parsley (optional) | ||
shredded cucumber | shredded cucumber | ||
| Line 27: | Line 29: | ||
== 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. | ||
Revision as of 15:16, 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 chicken 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.
