Saturday, March 6, 2010
Cream of Celery Soup.
Cream of Celery Soup
We were out all day, in fact had lunch at a lovely restaurant in Kyneton, (Victoria), called "Star Anise". Didn't feel like much for tea, but had a couple of isi's Portuguese rolls, so TMX to the rescue with new Soup book....." The best soups in the world." by Clifford A. Wright. Celery had been on special, so couldn't resist and bought a stick. So celery soup to the rescue ! This soup is smooth and has a subtle flavor, ideal as a first course, or as in this case a light meal. It makes 6 medium serves or 4 very large ones. It is ideally suited to the TMX.
Place in the TMX bowl
3 cups of water, 2 1/2 cups of chopped celery, ( about 2 full sticks)
1 small potato, peeled and cut into 4
1 small carrot, peeled and cut into chunks
1/2 small onion, peeled and cut in 1/2
2 teaspoons of salt
Cook 20 mins., 100, speed gentle
While this is cooking, make a roux on the stove, in a saucepan.
1 generous Tablespoon of butter, ( I used 1/2 coconut oil).
1 generous Tablespoon of plain flour
3 cups of milk.
1/8 teaspoon of white pepper
Melt butter in saucepan, stir in flour and cook for a few minutes.
Gradually add milk and stir and cook for 5 mins.
Zap the vegetable mix in the TMX bowl, holding a tea towel on lid and moving speed from gentle to 10 slowly and mix for 1 min.
Add milk mix to the bowl and zap for 10 seconds , speed 1.
Serve as is or garnish with crutons, or parsley, or celery tops.