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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (452g)|
|Recipe Makes: 6|
|Calories from Fat: 241 (62%)|
|Amt Per Serving||% DV|
|Total Fat 26.8g||36 %|
|Saturated Fat 15.4g||77 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 77.7mg||24 %|
|Sodium 526.1mg||18 %|
|Potassium 573mg||15 %|
|Total Carbohydrate 25.8g||8 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 23.8g|
|Protein 11g||16 %|
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: 386
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