Ready in 30 minutes
I'm not fond of Celery, cooked or raw, but this soup of my Grandfathers was always a favorite. He had cut it from a long forgotten newspaper, which would be consulted every time he made the soup. The clipping has long since vanished but every member of the family can make it from memory. The original recipe called for chicken stock but I've prefer it with vegetable stock - I'll leave it up to you.
Roughly chop the Onion, Celery and Cauliflower and then saute in the butter until the onions are translucent. Puree the vegetables in a food process or blender until smooth. Transfer into a saucepan.
Stir in the Flour and mix completely.
Add Stock and bring to the boil. Remove from the heat and stir in the cream.
Do not let the mixture boil again.
Add Salt and Pepper to taste.
Pour into bowls and sprinkle Parsley before serving.
MrsGrumpDog 2y ago
anitarayewilson 2y ago
noornass 4y agoThe cream was abut heavy but it's the best recipe to make celery and make it tasty .. Enjoy
Haddow 4y agoI was looking for a soup which had both cauliflower and celery. When I cooked it I didn't bother with the flour to thicken or any milk or cream. I added a pinch of cayenne and sprinkled with sweet paprika to garnish. It was a howling success!
sharonford28 4y agoThis was a lovely rich and creamy soup. Seemed to make what appeared very dull ingredients taste fab.
Thestephmet 6y agoEven my 5 y o ate it!