Warming Celery & Carrot Soup
photo by Tea Jenny
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 350 g celery ribs, trimmed, washed and cut to 12mm diced lengths
- 150 g carrots, washed and grated
- 12 g unsalted butter
- 450 ml chicken stock (cubes will do)
- 2 tablespoons levi roots love applesauce
- 300 ml whole milk
- salt & pepper (to season)
- 25 ml double cream (Swirl to decorate)
- 1 pinch dried parsley
directions
- Place butter, diced celery and grated carrot in 2 litre microwaveable bowl and heat on high for 5 minutes.
- Add stock, stir and return to microwave for further 12 minutes on high.
- Remove from microwave and liquidise in batches until smooth, adding to large saucepan. For really smooth soup, pass through a sieve to remove the fine celery strands which occasionally remain (only if you are an absolute fanatic and a glutton for work).
- Add milk, seasoning and Love Apple Sauce (adjusting to taste).
- Heat to fast simmer then plate up, decorate with a small swirl of cream and a pinch of dried parsley.
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Reviews
-
What a quick recipe this is and all done in the microwave, I made it to the recipe and added the applesauce, but it was my own home made. I did add a bit of salt and pepper, other than that I stuck to the recipe. Very nice and kind of sweet, but we like soup and this is one that will be made again as it's so easy. Thank's for posting. MADE FOR PAC SPRING 2010.
RECIPE SUBMITTED BY
Married and with three daughters, all married and flown the nest. Just became a grandparent for the first time earlier this year.
I took early retirement three years ago and found my way to the kitchen at last... :)
At least my wife can enjoy a bit of a break from the kitchen for a while.
I love experimenting with food and have had one or two minor successes (in my humble opinion), but greatly outnumbered by all too many failures, I'm afraid.
It has been very refreshing to find Recipezaar and all the new "American" recipes, even if it has been difficult at times to interpret exactly what an ingredient is, never mind get to grips with your very different system of weights and measures.
I shall soon be adding some of my own inventions (sorry, I meant recipes) or at least some which I particularly like, especially traditional Scottish dishes and hope others will enjoy these as much as I do.