Melt the butter in a large pot.Add the onions and celery and sauté over medium heat for 10 minutes.Add the cake flour and mix to form a roux and season with salt and black pepper.Add the orange rind and vegetable stock.Cook the celery mixture on a low heat for approximately 20 minutes or until the celery is soft.Remove from the heat and cool down slightly.Process the soup in a food processor until smooth and return to the pot.Add the milk and orange meat and heat through.Spoon the soup into bowls.Add a teaspoon of sour cream with a slice of fresh orange and celery leaves to garnish.Recipe reprinted with permission of Pink Polka Dot. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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