Cream Of Celery Soup Recipe
Ingredients
| 1 large head of celery, washed, trimmed and sliced | ||
| 1 medium-size onion, skinned and sliced | ||
| Butter/Margarine | 25 Gram | |
| Vegetable stock | 700 Milliliter | |
| Bouquet garni | ||
| Flour | 45 Milliliter | |
| Milk | 150 Milliliter | |
| Cream | 45 Milliliter | |
| Chopped parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Fry the vegetables lightly in the fat in the uncovered pressure cooker for about 2 minutes.
Add thestock, seasoning and bouquet garni.
Put on the lid, bring to high (15 lb) pressure, then cook for 5 minutes.
Reduce pressure quickly.
Remove the bouquet garni.
Sieve the soup or puree it in an electric blender.
Return it to the cooker and bring to the boil uncovered.
Blend the flour and milk to a smooth cream and stir in a little of the hot soup: add this mixture to the cooker and reboil uncovered, stirring until the soup thickens.
Cook uncovered for 2 minutes, adjust the seasoning and add the cream and chopped parsley.
Serve with croutons or toast.
Add thestock, seasoning and bouquet garni.
Put on the lid, bring to high (15 lb) pressure, then cook for 5 minutes.
Reduce pressure quickly.
Remove the bouquet garni.
Sieve the soup or puree it in an electric blender.
Return it to the cooker and bring to the boil uncovered.
Blend the flour and milk to a smooth cream and stir in a little of the hot soup: add this mixture to the cooker and reboil uncovered, stirring until the soup thickens.
Cook uncovered for 2 minutes, adjust the seasoning and add the cream and chopped parsley.
Serve with croutons or toast.
Chef
