Try this Apple and Celery Soup recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan sweat off the diced onion in the butter. Wash, trim and dice the celery, add to the onion and continue on a low heat. Remove and bruises from the apples and grate them into your pan, discarding the core. Cook for a further 10 minutes before adding the stock, seasoning and sugar ~ beware too much salt if you are using a stock cube. Bring to the boil, then simmer, lid on, for 30 minutes - dont over cook or the celery flavour becomes jaded and the colours dull. Allow to cool a little before liquidising thoroughly. Pass through a large mesh sieve to ensure there are no stringy threads of celery remaining. Check seasoning and consistency, adding a little milk if needed. Serve in warmed bowls, sprinkled with parsley and the browned almond flakes. Source: Lakeland Plastics
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Serving Size: 1 Serving (804g) | ||
Recipe Makes: 1 | ||
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Calories: 796 | ||
Calories from Fat: 434 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.3g | 64 % | |
Saturated Fat 30.1g | 151 % | |
Monounsaturated Fat 12.4g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 126.8mg | 39 % | |
Sodium 528.2mg | 18 % | |
Potassium 971.5mg | 26 % | |
Total Carbohydrate 94.7g | 28 % | |
Dietary Fiber 14.8g | 59 % | |
Sugars, other 79.9g | ||
Protein 6.4g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 796
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