Celeris A La Crème Recipe
Summary
MethodBlended
Ingredients
| Celery | 2 Cup (16 tbs), chopped | |
| 1/3 cup minced sweet red peppers | ||
| Scallions | 3 , minced | |
| Chicken stock | 2 Tablespoon | |
| Whole wheat flour | 1 Tablespoon | |
| Tamari soy sauce | 1 Teaspoon | |
| Skim milk | 1 3/4 Cup (16 tbs) | |
| Dash of nutmeg | ||
| Dash of ground coriander | ||
| Sweet red pepper | 1 To taste, garnish | |
| Parsley sprigs (garnish) | ||
Directions
Steam the celery for 10 minutes.
Set aside.
Cook the peppers and scallions in the stock in a large saucepan over low heat, stirring often, for 5 minutes.
Stir in the flour and remove from heat.
Place the tamari and 3/4 cup of the milk in a blender with the celery and process on low to medium speed until smooth.
Add the blended mixture along with the remaining milk, the nutmeg, and coriander to the saucepan.
Set over low heat and simmer about 5 minutes before serving.
Garnish with pepper rings and parsley, if desired.
Set aside.
Cook the peppers and scallions in the stock in a large saucepan over low heat, stirring often, for 5 minutes.
Stir in the flour and remove from heat.
Place the tamari and 3/4 cup of the milk in a blender with the celery and process on low to medium speed until smooth.
Add the blended mixture along with the remaining milk, the nutmeg, and coriander to the saucepan.
Set over low heat and simmer about 5 minutes before serving.
Garnish with pepper rings and parsley, if desired.
Chef
