Cream of Celery Soup

2.5 LITRES

Ingredients

Celery                                                                      800 g

Onion                                                                      100 g

white stock                                                              2.5 ltr

Margarine                                                                100 g

Flour

Salt

Pepper

Cream                                                                      125 ml

Method

  1. Thoroughly wash the celery and cut it into small pieces.
  2. Add to the stock with the onion and salt.
  3. When the celery is cooked, remove it from the liquor and pass through a sieve.
  4. Add the celery stock to the roux and allow to simmer for 30 minutes.
  5. Add the puree of celery.
  6. Pass through a fine conical strainer and reboil.
  7. Add cream and adjust the seasoning.

Note:  50 g julienne of cooked celery can be added as a garnish proir to service.

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