Directions:
- Put the celery into a large saucepan with the onion and vegetable stock.
- Bring to the boil and simmer for 30 minutes.
- Add the milk, bring back to the boil and then simmer until it is tender, for about 40-60 minutes.
- Take it off the heat, cool a little, then sieve or liquidize until it is very smooth.
- Blend the flour and the butter into a firm paste.
- Return the soup to the heat and drop small pieces of the butter paste into it, stirring all the time.
- Simmer gently until the soup has thickened slightly.
- Remove from the heat and add the cream, salt, pepper and nutmeg.
- Reheat gently but do not boil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.17 Kcal (775 kJ) | ||
| Calories from fat | 110.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.26g | 19% | |
|---|---|---|---|
| Cholesterol | 40.38mg | 13% | |
| Sodium | 239.23mg | 10% | |
| Potassium | 318.66mg | 7% | |
| Total Carbs | 13.47g | 4% | |
| Sugars | 6.57g | 26% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 5.59g | 11% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 189.8mg | 19% | |
| Amount Per 100 g | |||
| Calories | 87.54 Kcal (367 kJ) | ||
| Calories from fat | 52.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.8g | 19% | |
|---|---|---|---|
| Cholesterol | 19.09mg | 13% | |
| Sodium | 113.1mg | 10% | |
| Potassium | 150.65mg | 7% | |
| Total Carbs | 6.37g | 4% | |
| Sugars | 3.11g | 26% | |
| Dietary Fiber | 0.48g | 4% | |
| Protein | 2.64g | 11% | |
| Vitamin C | 1.2mg | 4% | |
| Iron | 0.2mg | 2% | |
| Calcium | 89.7mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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